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Salmon & Spring Lettuce Salad
Description
A great lunch or dinner meal, since salad provides good carbs and great nutrients, and salmon gives all the protein you need.
Ingredients
2 tablespoons walnut oil
6 packets True Lemon
8 packets True Lime
1 teaspoon Dijon mustard
2 tablespoons fresh tarragon, minced
¼ teaspoons salt
Freshly ground pepper
(2) 4 ounce fresh salmon fillet
All-purpose flour, as needed (about 1 ½ teaspoon will coat the salmon)
1 tablespoon extra virgin olive oil
½ pound green asparagus, bottoms removed & blanched
¼ pound cherry tomatoes, sliced in half
½ pound mixed Spring lettuces (such as Belgium endive, radicchio, escarole, red leaf lettuce)
4 teaspoons sunflower seeds
Directions
Dressing:
1. Combine walnut oil, True Lemon, 4 packets of True Lime, tarragon & Dijon mustard. Whisk until completely blended. Season with salt & freshly ground pepper.
Salmon:
1. Drizzle the remaining True Lime over the salmon. Let rest 1-2 minutes just allowing the lime to soak in.
2. Dip the salmon fillets in the flour, shape off excess.
3. In a large skillet, heat the olive oil over high heat (you want to heat the oil just until it begins to smoke.)
4. Sear the salmon until cooked to your desired temperature, about 2-3 minutes per side for medium.
5. Remove & reserve.
To assemble salad:
1. In a large mixing bowl, toss the lettuce with the dressing. Add a little at time until coated (don’t overdress the lettuce or it will be soggy).
2. Place dressed lettuce in the center of a platter.
3. Arrange the asparagus and tomato around the platter. Sprinkle with sunflower seeds
4. Top with salmon.
written by a guest, April 28, 2011
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Notes
Adapted from City Tavern