Equipment
Ingredients
Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml white wine vinegar
- 10 g dijon mustard
- 1 shallot, finely minced
- sea salt
- black pepper
Salad Base
- 300 g salmon fillets, skin-off or skin-on based on preference
- 10 ml olive oil
- 2 belgian endives
- 80 g mixed greens, washed and dried
- 30 g walnuts, roughly chopped
Nutrition (per serving)
Method
Prepare the vinaigrette: In a small bowl, whisk together the minced shallot, Dijon mustard, white wine vinegar, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the mixture is emulsified and creamy.
Prepare the greens: Slice the endives crosswise into 2cm strips. Combine the sliced endives and mixed greens in a large bowl. If using raw walnuts, quickly toast them in a dry pan over medium heat for 2-3 minutes until fragrant.
Cook the salmon: Pat the salmon fillets completely dry with paper towels and season generously with salt. Heat the cooking olive oil in a non-stick skillet over medium-high heat. Place salmon in the pan (skin-side down if using skin-on).
Finish the salmon: Flip the fillets and cook for another 2-3 minutes depending on thickness. Aim for an internal temperature of 52°C (125°F) for medium-rare or up to 63°C (145°F) for well-done/FDA safety standards. Remove from heat and let rest.
Assemble the salad: Pour half the dressing over the greens mixture and toss gently to coat. Divide the greens onto plates. Top each with a warm salmon fillet. Drizzle the remaining vinaigrette over the fish and garnish with the chopped walnuts.
Chef's Notes
- Patting the salmon dry is the single most important step for a good sear; moisture creates steam and prevents browning.
- Belgian endives oxidize (turn brown) quickly after cutting. Toss them with the dressing immediately or squeeze a little lemon juice on them if prepping in advance.
- For a milder onion flavor, soak the minced shallots in the vinegar for 5 minutes before adding the mustard and oil.
- This recipe works excellently with leftover cold poached salmon for an even faster meal.
Storage
Refrigerator: 1 day — Best eaten fresh. Store dressing separately from greens to prevent wilting. Cooked salmon keeps 3 days.
Reheating: Enjoy salmon cold on leftovers, or gently warm in a pan over low heat.
