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Pan Seared Salmon Salad

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Salmon Salad Pork Pancakes-53Crispy, tender, flakey salmon, served on a heaping pile of fresh greens and veggies, topped off with toasted pine nuts and crumbled feta. Pan Seared Salmon Salad is the perfect combination of succulent flavors, summer freshness and heart-healthy fats and protein.Salmon Salad Pork Pancakes-37I hope you had a great week! It was sure a fun, and busy one around here. The humongous rainstorm that happened Monday afternoon, left our entire area in a state of disaster on Tuesday. Most of the local freeways were shutdown and thousands of basements were flooded. What a mess! We stayed close to home that day, and enjoyed a great playdate with some very sweet friends from out-of-town. In the afternoon, we had another special visit with another wonderful friend that I haven’t seen in over 10 years! Tuesday was a great reminder for me to be thankful for all of the amazing people that are in our lives.

Speaking of blessings, I’m incredibly appreciative for another fantastic weekend with all of my cuties. The Woodward Dream Cruise, Andrew’s work party, and a visit to the park were a few of our highlighted events. Here’s a fun movie and a few pictures 🙂

Dream Cruise 2014-3-2Now that you’ve taken a look at our weekend, here’s a little background on what first inspired me to make this recipe.

On our recent San Diego Trip 2014,  Andrew and I discovered a fabulous little restaurant, Harry’s Bar and American Grill, that was right around the corner from our hotel. We ate there for the first time on our date night. (Thanks to my wonderful Aunt Janie, for coming to our hotel to babysit while Andrew and I enjoyed a quiet, adult dinner out. WHAT A GIFT :)) We enjoyed our meal so much that we even went back later in the week. Call it a pregnancy craving, followed by our latest obsession, but ever since our venture out to the West Coast, salmon salads have been the latest craze in our house.

The picture on the left is the salmon salad at Harry’s, and the one on the right is from Pancho’s Restaurant in Los Angeles. Yum!

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Here are a few candid pictures from our Pan Seared Salmon Salad nights at home.

This salad is best with this Creamy Balsamic Dressing.

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It’s no wonder that this Pan Seared Salmon Salad has become an all-around crowd pleaser in our family. It’s easy, delicious, and loved by our whole family!

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Pan Seared Salmon Salad

Serving Size: Serves 4

Ingredients

    Pan Seared Salmon Salad:
  • 4 (6 ounce) salmon fillets
  • Salt
  • 2 teaspoons extra-virgin olive oil
  • 1 heart romain lettuce, torn
  • 8 ounces baby spinach
  • 2 cups cherry tomatoes (halved)
  • 1 avocado, sliced thin
  • 1/3 cup red onion, sliced very thin
  • 3/4 cup yellow sweet corn (if frozen, thawed)
  • 1/4 cup toasted pine nuts
  • 1/2 cup crumbled feta cheese
  • Creamy Balsamic Dressing
    • For Creamy Balsamic Dressing:
  • 1/4 cup white balsamic vinegar (or regular balsamic)
  • 2 cloves garlic (sliced)
  • 1/2 medium shallot (sliced)
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried dill
  • 3/4 cup good quality extra-virgin olive oil

Instructions

    To Make Dressing:
  1. Add vinegar, garlic, shallot, mustard, honey, salt, pepper and dill to blender or Vitamix. Blend for about 30-60 seconds on low, then high speed. Reduce speed to medium and slowly drizzle in olive oil in a slow, steady stream. Blend for a few more seconds until fully emulsified. Stop blending when dressing looks thick and creamy. (Be careful not to over mix, or dressing will thin out.)
  2. Cover and refrigerate dressing until ready to use.
    3. To Make Salad:
  3. Divide lettuce and spinach between plates. Then top with tomatoes, avocado, onion, corn, pine nuts, and feta. Set aside.
  4. Pat salmon dry with paper towels, and season both sides with salt. Add 2 teaspoons oil to a large, nonstick skillet or grill pan, over medium-high heat. When pan is hot, add salmon and cook for about 3 to 4 minutes on one side. Carefully, flip salmon over and cook for 3 to 4 minutes more, or until salmon is crispy on the outside and the interior is cooked through. Let salmon rest in pan for 1 to 2 minutes, then add salmon to plated salads, drizzle with Creamy Balsamic Dressing and serve.

Notes

Dressing will keep covered and refrigerated for one week.

https://elizabethshome.com/pan-seared-salmon-salad/
Salmon Salad Pork Pancakes-43Copyright © 2014 Elizabeth’s Home LLC