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
- 1
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.
- 2
Slice Vegetables
Halve the cherry tomatoes and thinly slice the red onion. Add both to the bowl with mixed greens.
- 3
Add Goat Cheese
Crumble the goat cheese over the mixed greens, tomatoes, and onions.
Cook the Salmon
- 4
Prepare Salmon
Pat the salmon fillets dry with paper towels. Season both sides of each fillet with salt and crushed black peppercorns.
- 5
- 6
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.
- 7
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
- 8
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
- 9
Dress the Salad
Drizzle the balsamic dressing over the salad mixture in the large bowl. Toss gently to combine.
- 10
Plate the Components
Divide the dressed salad among two plates. Top each with a seared salmon fillet.
- 11
Serve
Serve immediately, garnished with additional goat cheese if desired.
