Author Notes
I worked for a corporate caterer for several years. We made a version of this salmon salad every now and then for the lunch service. I loved it. —mrslarkin
Continue After Advertisement
Ingredients
- for the salmon:
-
2
salmon fillets, about 5 or 6 ounces each
-
unsalted butter, softened
-
kosher salt
-
two pinches of grains of paradise, crushed
-
6
juniper berries, crushed
-
some fennel fronds
- for the salad and dressing:
-
3 cups
watercress, washed and spun dry
-
1 cup
sorrel leaves, washed and spun dry (You can substitute watercress for this)
-
kosher salt
-
pepper
-
1/2
of a medium juicy lime, juiced
-
2
demitasse spoons of dijon mustard
-
2
demitasse spoons of honey
-
extra virgin olive oil
Directions
- for the salmon:
-
Preheat oven to 450 degrees F. On a large piece of buttered foil, place salmon and season with salt, spices, and aromatics. Dot with a bit of butter. Close up the foil into a packet. Place on a baking sheet. Bake for 10 to 15 minutes. Remove from oven and set aside.
- for the salad and dressing:
-
Whisk the lime juice, mustard and honey. Drizzle in the olive oil and whisk until creamy. Taste. Whisk in more lime, mustard honey or olive oil if desired. Set aside.
-
Break up the watercress into smaller pieces, discarding large legs. Rip the sorrel into bite size pieces, removing the thick legs. Place both in a bowl.
-
Toss salad with dressing, reserving a bit for the salmon. Taste for salt. Plate the salads. Set each salmon fillet over the salad and spoon a little extra dressing over the fish.
-
Alternatively, let the fish cool completely. Break up the fish into chunks and toss with the salad.
See what other Food52ers are saying.