Salmon Saga Salad Recipe

Preheat a small skillet over medium heat. Add butter and pecan halves, stirring to coat.

Add brown sugar, smoked paprika, cayenne, and salt. Cook, stirring frequently, until sugar melts and pecans are fragrant and slightly glossy, about 3–4 minutes. Transfer to a sheet of parchment to cool so they don’t stick together.

Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt on a baking sheet in a single layer.

Bake 8–10 minutes, tossing halfway, until golden and crisp. Cool on the sheet.

In a small bowl or jar combine white wine vinegar, Dijon, honey, salt, and pepper. Whisk to dissolve. Slowly stream in olive oil while whisking (or shake vigorously in a jar) until emulsified. Taste and adjust seasoning.

Stir crushed mixed peppercorns into the prepared ranch dressing. Keep chilled until ready to use. This is used sparingly as a peppery accent drizzle.

Pat salmon dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.

Place salmon in skillet and cook 3–4 minutes per side (depending on thickness) for medium; cook a bit longer if preferred. Remove from heat and let rest 2 minutes, then flake or slice into serving pieces.

Place spring mix in a large bowl or divide among two plates.

Thinly slice the red onion into half-moons. To mellow raw onion, toss slices with 1 tbsp lemon juice and let sit 5 minutes, then drain any excess liquid and scatter over greens.

Core and thinly slice the Bosc pear (leave skin on for texture). Halve cherry tomatoes.

Arrange pear slices, cherry tomatoes, and drained red onion over the greens.

Tear or slice Cambozola into bite-sized pieces and distribute across the salad.

Scatter spiced pecans and croutons over the top.

Drizzle vinaigrette evenly over the salad (about half to three-quarters of the vinaigrette prepared, reserve remainder for guests).

If using salmon, arrange warm salmon pieces on top of each salad.

Finish with light drizzles of peppercorn ranch (use sparingly for accent) and a final grind of black pepper. Serve immediately.