Bistro Napa Recipe

Prep the fillets

Pat the salmon fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare the salad and vinaigrette.

Preheat pan

Heat a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add 2 tablespoons olive oil and swirl to coat.

Sear skin-side down

Carefully place salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed 4–5 minutes, until the skin is crisp and the fillet is cooked about two-thirds of the way up the side.

Finish and baste

Flip the fillets and add 1 tablespoon unsalted butter to the pan. Tilt the pan slightly and spoon melted butter over the top of the fillets for about 1–2 minutes, cooking to your desired doneness (approximately medium: internal 125–130°F / 51–54°C). Remove from heat and squeeze half the lemon over the fillets; reserve the other half for serving.

Transfer salmon to a warm plate and tent loosely with foil while you finish the salad. Keep juices in pan — they can be spooned over the fish when plating.

In a small bowl or jar combine 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk together and stream in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning or acidity as needed.

In a large bowl combine 4 cups thinly sliced napa cabbage, 2 cups mixed baby greens (if using), 1/4 cup chopped parsley, 2 tablespoons chopped tarragon, and 2 sliced scallions.

Add 1/4 cup toasted sliced almonds and toss the salad with most of the Lemon-Dijon Vinaigrette (reserve 1–2 tablespoons to dress the plated fish). Toss gently until evenly coated. Taste and season with additional salt or lemon if desired.

Divide the dressed Napa cabbage salad among 4 plates, creating a small bed in the center of each plate.

Place a seared salmon fillet on top of each salad bed. Spoon any pan juices over the salmon and drizzle the reserved 1–2 tablespoons vinaigrette over the fish and salad for brightness.

Garnish each plate with a small handful (about 1 tablespoon) microgreens or baby herbs and a lemon wedge. Serve immediately.