This is a beautiful and delicious salad!
When Baby Lady and I are watching our diet, we eat a lot of salads. We particularly like salads adorned with cuts of fish, especially salmon. This salad came about last Fall when I was harvesting fruit from our Pomegranate tree. For the 2 of us, we had a lot of pomegranates and were trying to find different ways to use them. This salad was the perfect idea. You get the clean, fresh crispness of the salad greens, the buttery richness of the salmon, the salty tanginess from the feta and the sweet tartness from the pomegranates. All of this is harmoniously brought together with the lemony mustard vinaigrette. Next time you’re looking for a light bite for dinner, give this a try.
- 4 center cut King Salmon filets, 5 – 6 oz @
- 2 tsp dry Dill Weed
- 1 (10 ounce) package mixed baby greens
- Red onion slices
- 1 pomegranate, peeled and seeds separated
- 4 oz crumbled feta cheese
- 1 lemon, zested and juiced
- 1 Tbsp Honey
- 1 Tbsp Dijon mustard
- 1/4 c red wine vinegar
- 1/2 c extra-virgin olive oil
- salt and pepper to taste
Skin and lightly oil the salmon. Season the salmon filets with a little salt, pepper & 1/2 tsp dill per filet.
Preheat a heavy bottom skillet (preferably cast iron) over high heat. Add 2 Tbsp oil to the skillet and then slide the salmon filets into the skillet. Immediately reduce the heat to medium and cook for 3 minutes then turn and cook another 2 – 3 minutes until done. As with most fish, begin at high heat and reduce the temperature. The initial high heat will sear the flesh of the fish. Dropping the heat and cooking it a little longer allows the flesh to form a crust without burning the seasoning. Set aside.
Arrange baby greens, red onion slices, pomegranate seeds, and feta cheese onto 4 plates. Place Salmon filet atop greens.
Whisk together the lemon juice and zest, mustard, vinegar, olive oil, honey, salt, and pepper in a separate bowl. Pour over the salad, serve & enjoy.