Pan Seared Salmon & Spring Lettuce Salad Recipe
PHILADELPHIA (CBS) - Spring has started and that has many of us thinking about shaping up for warmer weather!
How about a nice spring salad that mixes fresh flavors like lemon and lime juice veggies and salmon?
Chef Walter Staib of City Tavern, and chef ambassador for Deborah Heart and Lung Center, has the recipe.
Pan Seared Salmon & Spring Lettuce Salad
A recipe by Walter Staib
Serves 2
2 tablespoons walnut oil
3 tablespoons fresh lemon juice
¼ cup (4 tablespoons) fresh lime juice
1 teaspoon Dijon mustard
2 tablespoons fresh tarragon, minced
¼ teaspoons salt
Freshly ground pepper
(2) 4 ounce fresh salmon fillet
AP flour, as needed (About 1 ½ teaspoon will coat the salmon)
1 tablespoon extra virgin olive oil
½ pound green asparagus, bottoms removed & blanched
¼ pound yellow cherry tomatoes, slice in half length wise
½ pound mixed Spring lettuces (Your choice but Chef Staib recommends, Belgium endive, radicchio, escarole, red leaf lettuce & edible pansies to make the salad both flavorful & colorful)
4 teaspoons sunflower seeds, toasted
Edible pansies for garnish
To make dressing:
1. Combine walnut oil, lemon juice, 2 tablespoons of the lime juice, tarragon & Dijon mustard. Whisk until completely blended. Season with salt & freshly ground pepper.
To make salmon:
1. Drizzle the remaining tablespoon of the lime juice over the salmon. Let rest 1-2 minutes just allowing the lime juice to soak in, pat dry.
2. Dip the salmon fillets in the flour, shape off excess.
3. In a large skillet, heat the olive oil over high heat (you want to heat the oil just until it begins to smoke.)
4. Sear the salmon until cooked to your desired temperature, about 2-3 minutes per side for medium.
5. Remove & reserve.
To assemble salad:
1. In a large mixing bowl, toss the spring lettuce with the dressing. Add a little at time until coated. (You do not want to over dress the lettuce.)
2. Place dressed lettuce in the center of a platter.
3. Arrange the asparagus & yellow tomato around the platter. Sprinkle with sunflower seeds.
4. Top with salmon & garnish with edible pansies.
