This is another delightful salad for the beautiful weather we’ve been having. Quick and easy – a perfect weeknight meal.
Like everybody else, not all of our meals are pies de resistance. There are times when life is busy and we don’t feel like cooking something elaborate. Perhaps we ate too much the night before (this happens more than we will tell 😮 ) and we need something light. Periodically, we actually attempt to regulate our diet. Then there are days where something cool and refreshing fits the mood and/or weather. Perhaps it is a combination of some or all of the foregoing. It’s on days like these that we do an entree salad. We like entree salads. In fact, I think we have 10 on the blog already. They are quick and don’t take a whole lot of work. We especially like them if we can include some of our garden produce in them. This salad came about because we both had been busy and the weather had been stellar. Neither one of us felt like cooking and I had recently purchased some beautiful spring greens mix. Baby Lady also seen a Szechuan chile-sesame seasoning blend at the market that she wanted to try. We also had some of the Thai dipping sauce remaining from the Grilled Halibut atop Asian Style Homegrown Swiss Chard with Pickled Red Peppers Finished with Blood Orange Olive Oil. All of the sudden the light bulb went on and things very quickly came together for a wonderful entree salad. This is what we did. We hope you like it.
- 2 salmon filets, roughly 6 – 7 oz each, skinned
- Szechwan chile sesame seasoning
- 3 cups spring greens mix or lettuce/greens of your choosing, spit evenly among the dinner plates
- red onion, thinly sliced and separated into rings
- 5 red grape tomatoes, halved
- 5 yellow cherub tomatoes, halved
- 1 Tbsp pine nuts
- 2 Tbsp Thai dipping sauce (recipe found here)
- 4 Tbsp lemon infused olive oil (you can make your own or buy it here)
- sea salt and freshly ground pepper, to taste
First, make the Thai vinaigrette. Add 2 Tbsp of Thai dipping sauce to a small bowl or a small blender.
Add the lemon infused olive oil
Blend to incorporate and set aside until ready to serve.
Next, season the salmon filets
Add 1 Tbsp olive oil to a skillet over medium-high heat and place the filets in the skillet.
Depending upon how well done you like your salmon, cook the salmon anywhere from 2 minute to 4 minutes then turn.
Baby Lady and I like our salmon in salads like this cooked to a medium. So we cook the filets roughly 2 minutes per side. If you like yours cooked to well done then 3 – 4 minutes per side is what you are looking for. To test the doneness of the salmon, once you turn it and cook it for 2 minutes, using your finger gently press done on the fish. If the fish yields easily and starts to flake, the fish is done. Once done, remove from the pan so it stops cooking. Always remember that, even though you removed the salmon from the pan and heat, the salmon will still cook a little from the residual heat in the salmon itself.
Now build the bed for the salad by placing the greens, tomatoes and onions on the dinner plate.
Add a filet to each plate
Sprinkle with pine nuts.
Dress with the Thai dressing. Serve & enjoy!