Pan Seared Bc Salmon Recipe
Spinach, radicchio, arugula, cucumber, radish, walnuts, dates, honey thyme vinaigrette
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Ingredients
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Salmon
Salad
Vinaigrette
Method
Preparation
- 1
Make the Vinaigrette
In a bowl, whisk together honey, fresh thyme, apple cider vinegar, olive oil, salt, and black pepper until well combined. Set aside.
- 2
Prepare the Salad
In a large bowl, combine baby spinach, radicchio, arugula, cucumber, radish, walnuts, and dates. Drizzle with the vinaigrette and toss to coat.
Cooking the Salmon
- 3
Sear the Salmon
Season the salmon fillets with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until cooked to your liking.
Serving
- 4
Plate and Serve
Divide the salad among four plates and top each with a seared salmon fillet. Drizzle any remaining vinaigrette over the salmon and serve immediately.