PAN-SEARED SALMON WITH PEAR AND WALNUT SPINACH SALAD ...
Wild salmon has less saturated fat, fewer calories, and 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised (in early studies, POPs have been linked to impaired brain development, type 2 diabetes, and obesity). There's no need to give up all farmed salmon, and eating some is always better than none. Aim to eat at least 1 to 2 servings of omega-3-rich fatty fish weekly.
Provided by Sidney Fry, MS, RD
Total Time 30 minutes
Yield Serves 4 (serving size: 1 fillet and about 2 cups salad)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F. Finely chop or grind 2 tablespoons walnuts. Combine finely chopped walnuts, 2 tablespoons olive oil, 2 tablespoons cheese, and next 5 ingredients (through 1 teaspoon water) in a small bowl. Add garlic and 1/4 teaspoon salt, stirring with a whisk. Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Heat a large cast-iron skillet over high. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add salmon, skin side down; cook 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven (salmon should still be skin side down). Bake for 4 to 5 minutes or until desired degree of doneness. Combine kale, spinach, and pear in a large bowl. Add 4 tablespoons dressing; toss to coat. Divide kale mixture evenly among 4 plates, and sprinkle evenly with remaining 2 tablespoons cheese and remaining 2 tablespoons walnuts. Top each salad with 1 fillet. Drizzle fillets evenly with remaining dressing.
Nutrition Facts : Calories 427, CarbohydrateContent 15 g, CholesterolContent 89 mg, FatContent 22.5 g, FiberContent 4 g, ProteinContent 44 g, SaturatedFatContent 4.4 g, SodiumContent 571 mg, SugarContent 7 g
SALMON NIÇOISE SALAD | FOOD & WINE
Tender salmon, briny olives, crisp-tender green beans, and satisfying potatoes all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise. Don’t skip the anchovy garnish—it provides pops of umami saltiness that take this salad over the top. Niçoise olives can sometimes be hard to find, but if you can’t find them in jars, be sure to check your market’s olive bar or substitute with kalamatas if you have to.
Provided by Marianne Williams
Categories Salmon
Total Time 45 minutes
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Bring a large pot of generously salted water to a boil over high. Add potatoes; cook, until almost tender, about 10 minutes. Add green beans; cook until potatoes are tender and green beans are tender-crisp, about 3 minutes. Using tongs or a slotted spoon, transfer potatoes and green beans to a bowl filled with ice water, reserving boiling water in pot.
- Using a slotted spoon, carefully lower eggs into boiling water; cook until whites are set and yolks are jammy, 7 1/2 minutes. Transfer eggs to bowl of ice water. Let potatoes, green beans, and eggs stand in ice water until cooled, about 5 minutes. Drain. Halve potatoes, and peel and quarter eggs.
- While potatoes, green beans, and eggs cook and cool, whisk together mustard, lemon zest, and 1/2 teaspoon each of the salt and pepper in a medium bowl. While whisking, gradually add 6 tablespoons of the oil, continuing to whisk until emulsified. Measure 2 tablespoons mixture into a separate small bowl for spreading on salmon, and set aside. Whisk lemon juice, shallot, and honey into remaining mustard mixture in medium bowl until combined; set dressing aside.
- Drizzle remaining 2 tablespoons oil evenly onto a baking sheet. Place salmon, skin side down, on oiled baking sheet, and sprinkle evenly with remaining 1/2 teaspoon each salt and pepper. Spread reserved 2 tablespoons mustard mixture evenly over salmon. Bake in preheated oven until just cooked through, about 12 minutes. Remove from oven, and let cool 5 minutes.
- Toss together lettuces and 3 tablespoons of the mustard-lemon juice dressing in a large bowl until lightly coated. Arrange on a platter, or divide evenly among 4 plates. Flake salmon into large pieces, and arrange evenly on lettuces. Top evenly with potatoes, green beans, eggs, and olives. Drape anchovy fillets evenly over salmon and vegetables. Drizzle evenly with remaining dressing, scatter with parsley, and serve.
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