Peppercorn Seared Salmon Salad Recipe
Balsamic dressed greens topped with fresh Atlantic salmon, goat cheese, red onions and tomatoes
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Ingredients
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Salad Base
Salmon
Balsamic Dressing
Method
Prepare the Salad Base
Wash and Prepare Greens
In a large bowl, combine the mixed greens. Rinse under cold water, then dry using a salad spinner or paper towels.
Slice Vegetables
Halve the cherry tomatoes and thinly slice the red onion. Add both to the bowl with mixed greens.
Add Goat Cheese
Crumble the goat cheese over the mixed greens, tomatoes, and onions.
Cook the Salmon
Prepare Salmon
Pat the salmon fillets dry with paper towels. Season both sides of each fillet with salt and crushed black peppercorns.
Sear Salmon
Place the seasoned salmon fillets in the hot skillet, skin-side down. Cook for 4-5 minutes until the skin is crispy and the salmon is opaque halfway up the sides.
Flip and Finish Cooking
Carefully flip the salmon fillets and cook for an additional 3-4 minutes until cooked through. Remove from skillet and allow to rest for a minute.
Make Balsamic Dressing
Combine Dressing Ingredients
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.
Assemble the Salad
Dress the Salad
Drizzle the balsamic dressing over the salad mixture in the large bowl. Toss gently to combine.
Plate the Components
Divide the dressed salad among two plates. Top each with a seared salmon fillet.
Serve
Serve immediately, garnished with additional goat cheese if desired.