Warm Seafood Salad Recipe

Season salmon

Pat the salmon dry with paper towels. Season both sides with 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Zest half the lemon over the fillet and set aside for 5 minutes at room temperature.

Cook salmon

Heat 1 tbs olive oil and 1/2 tbs butter in a large nonstick skillet over medium-high heat until shimmering. Place salmon skinless-side down and sear 3–4 minutes without moving until a golden crust forms. Flip and cook 2–3 minutes more (depending on thickness) until internal temperature reaches 125–130°F for medium-rare to medium. Transfer to a plate and rest 3 minutes, then flake into large bite-sized pieces.

Cook shrimp and octopus

In the same skillet, add remaining 1 tbs olive oil and 1/2 tbs butter over medium heat. Add 2 minced garlic cloves and cook 20–30 seconds until fragrant. Add the tiger shrimp and cooked octopus, sprinkle with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Squeeze the juice of the remaining half lemon over them and sauté 2–3 minutes, stirring, until shrimp are opaque and just cooked through and octopus is heated. Remove from heat and keep warm with the salmon pieces in the pan off the heat.

In a small bowl or measuring cup whisk together 4 tbs extra-virgin olive oil, 2 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1.5 tbs fresh lemon juice, 2 tbs chopped parsley, 1 tsp salt and 1/2 tsp black pepper until combined. Warm the vinaigrette gently by microwaving 10–12 seconds or pouring 1 tbs warm water into the olive oil first to temper; whisk again. The vinaigrette should be slightly warm to marry with the seafood and wilt the greens lightly.

Place 4 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup sliced cucumber and the thinly sliced small red onion. Pour about half of the warm vinaigrette over the greens and toss gently to coat — the warmth will slightly wilt the leaves. Taste and add more vinaigrette as desired.

Divide the dressed greens between two plates (servings). Arrange flaked salmon, warm shrimp and octopus on top of the greens while still warm so the salad is a warm seafood salad rather than fully cold.

Scatter 3 oz crumbled feta over the salads, sprinkle optional 1 tbs chopped dill, and finish with lemon wedges on the side. If desired, spoon any remaining warm pan juices from the seafood over the top for extra flavor.

Serve immediately while seafood is warm. Provide additional lemon wedges and freshly ground black pepper at the table.