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Author Notes: Sesame-grilled salmon and mixed greens tossed with chopped tomatoes, fried capers, and ginger-lime vinaigrette. —Riley Wofford
- 1/4 cup 1 tablespoon vegetable oil
- 4 (6 ounce) center-cut salmon filets
- 2 teaspoons sesame oil
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons capers, rinsed, drained, and dried
- 2 tablespoons fresh lime juice
- 1/2 teaspoon finely grated fresh ginger
- 1/2 teaspoon honey
- 1/4 cup extra-virgin olive oil
- 4 cups mixed baby greens
- 1 Roma tomato, seeded and diced
- Preheat the oven to 400°F. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brush the tops of the salmon fillets with the sesame oil and season with salt and pepper. Add to the pan and cook for 2 to 3 minutes, until the skin is crispy and golden brown. Flip the fish over and transfer to the oven. Cook for 8 to 10 minutes, until the fish flakes easily and is cooked through.
- Meanwhile, heat the remaining ¼ cup of vegetable oil in a small, shallow pan over medium heat, until it registers 350°F. Add the capers and fry for 30 seconds, then drain on paper towels.
- Whisk together the lime juice, ginger, honey, olive oil, and a pinch of salt in a small bowl to combine.
- Toss together the baby greens, tomatoes, and fried capers in a large bowl. Drizzle the vinaigrette over the salad and toss to combine. Divide the salad between four plates and top each with a salmon filet.