Seared Salmon with Italian Salad
Difficulty – Beginner
Time to Prepare -1 hour
Featured Seasoning – Italian
Servings – 4
Sam
About this recipe:
This recipe was featured as part of a zoom cooking class for our daughter’s school and we enjoy making it again and again at home. The salad is a fresh take on classic potato salad with an italian flare. We have crispy salami, salty hard cheese, briney olives, and a few fresh veggies all mixed together in a red wine vinaigrette. When the hot salmon is placed on the fresh arugula, its peppery flavor profile really shines.
Ingredients
4- 6 oz Sockeye Salmon Filets
2 cups arugula
1.5 pounds baby potato, halved
3 Tblsp avocado oil
6 oz sopressata salami, cut into small dice
1/2 bunch asparagus, woody ends removed
1 cup cherry tomato, halved
1/4 cup kalamata olives, sliced
1/2 cup parmesan cheese, peeled
1/4 cup parsley, chopped
1/4 cup red wine vinegar
1 Tblsp dijon mustard
3/4 cup olive oil
4 Tblsp Spiva Cooking Italian Seasoning
1 lemon
Procedure
- Preheat the oven to 200 degrees F. Toss the potatoes with avocado oil and 2 Tblsp Spiva Cooking Italian Seasoning. Roast until tender. Chill to room temperature.
- Saute the sopressata over medium heat to render the fat and allow them to get crispy. Place on a paper towel to drain excess fat and reserve.
- Next add the asparagus segments to the remaining sopressata fat and cook until just tender. Cool to room temperature and reserve.
- In a mixing bowl make a red wine vinaigrette by whisking the red wine vinegar with the dijon mustard and 2 Tblsp of Spiva Cooking Italian Seasoning. Slowly whisk in the olive oil so as to create an emulsion.
- In a large mixing bowl, combine the arugula, cooled roasted potato, soressata, cooled asparagus, cherry tomatoes, kalamata olives, parmesan cheese, and parsley. Add the red wine vinaigrette until it coats the salad to your liking. You can use any remainder for other salads during the week.
- Divide the salad between 4 plates.
- Heat a large saute pan over medium high heat with enough avocado oil to coat the bottom of the pan.
- Make sure the salmon is thoroughly dried, remove skin, and any bones that remain. Season both sides of the filets with Italian Seasoning or salt and pepper.
- Add the salmon to the hot pan and turn down the heat slightly, so as to not burn the spices on the exterior. Allow to cook approximately 2-3 minutes on each side, until the internal temperature reaches 135 degrees F.
- Remove salmon filets from the pan and serve on top of the potato salad. Garnish with fresh lemon juice and enjoy immediately.