Salmon Greens Recipe

Season the Salmon

Pat the salmon filet dry with a paper towel. Rub with olive oil, salt, and black pepper on both sides.

Cook the Salmon

Heat a skillet over medium-high heat. Place the salmon skin-side down and cook for about 5-7 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through. Remove from heat and let rest.

Assemble the Salad

In a large bowl, combine the mixed summer greens, sliced cucumber, and sliced strawberries. Set aside.

Cook Brussels and Carrots

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Brussels sprouts and julienned carrots. Season with salt and pepper. Sauté until crispy and golden, about 5-7 minutes. Remove from heat and set aside.

Cook Bacon

In a small skillet, cook the diced bacon over medium heat until crispy. Drain on paper towels, then mix with crumbled goat cheese.

Make the Aioli

In a small bowl, whisk together mayonnaise, lemon juice, and minced garlic until smooth. Set aside.

Prepare the Crumble

In a small bowl, combine chopped pistachios and breadcrumbs. Mix well and set aside.

Make the Vinaigrette

In a jar, combine olive oil, lemon juice, chopped basil, honey, salt, and black pepper. Shake well until emulsified.

Assemble the Dish

On a plate, layer the salad greens, followed by the crispy Brussels and carrot ribbons. Place the crispy salmon filet on top, and sprinkle with the goat cheese bacon lardon and pistachio crumble. Drizzle with lemon aioli and citrus basil vinaigrette. Finish with lemon zest and orange zest.