Salmon is a healthy fatty fish that is loaded with Omega-3 fatty acids. During the winter months finding wild salmon is nearly impossible, unless you buy frozen. Farmed salmon can be not so desirable because it can be loaded with pollutants, left over from disinfectants and antibiotics from farming operations. You should do your homework before buying seafood of any kind and a great website and App is Seafood Watch, which lists the best fish options each month.
Searing salmon is a delicious way to prepare fish because it locks in the juicy flavors, while the exterior achieves a crunchy texture. The sweet and bitter greens adds contrast of textures to the dish and the balsamic vinaigrette gives a nice citrus tang. This salad is great for lunch or dinner and it can be easily made ahead for parties and special occasions, just top the salad with the cooked fish and drizzle the vinaigrette over the on top.
2-4, 5 ounce fillets of salmon
1 pound mixed greens, washed and dried
1 bunch radishes, cleaned and sliced
1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic
juice from 1/2 lemon
1/2 cup olive oil + more for cooking
1/3 cup slivered almonds, toasted
1. In a saute pan, add 2 tablespoons olive oil and heat on medium, until lightly smoking, about 1 minute. Sprinkle the fish with salt and pepper and place flesh side down in the pan. Sear the fish for 3 minutes and flip over. Finish cooking the other side for 3 minutes and then lower the heat to low and continue to cook for 3 minutes. If your fish is thicker than an inch, you may need to cook it a little longer.
2. While your fish is cooking, make your vinaigrette in a blender on medium speed by adding, balsamic vinegar, mustard, lemon juice, garlic and a pinch of salt and pepper. While the blender is running, drizzle in the olive oil, until the vinaigrette begins to thicken.
3. Place the greens and radishes on each plate and top with the warm fish.
4. Drizzle the vinaigrette over the top of the fish and sprinkle with almonds. Enjoy!