Seared Salmon over Mixed Greens
Seared Salmon over Mixed Greens might be a good recipe to expand your main course collection. One serving contains 780 calories, 40g of protein, and 54g of fat. This gluten free and pescatarian recipe serves 4 and costs $7.52 per serving. 27 people were impressed by this recipe. If you have salmon filets, canolan oil, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Spicy Southern Kitchen. With a spoonacular score of 93%, this dish is super. Try Seared Tunan on Mixed Greens with Cilantro-Lime Vinaigrette, Seared Ahi Tunan and Salad of Mixed Greens with Wasabi Vinaigrette, and Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing for similar recipes.
Servings: 4
Ingredients:
3 tablespoons raspberry balsamic vinegar
¼ cup canola oil
½ teaspoon cayenne pepper
2 tablespoons corn syrup
½ cup dried cranberries
½ cup crumbled feta cheese
1 teaspoon honey
kosher salt and freshly ground black pepper
1 tablespoon lemon juice
12 cups mixed salad greens
2 tablespoons extra-virgin olive oil
¼ teaspoon paprika
1 cup pecan halves
½ small red onion, thinly sliced
4 boneless salmon filets
¼ teaspoon salt
salt and pepper
1 tablespoon sugar
Equipment:
baking paper
baking sheet
oven
bowl
whisk
frying pan
Cooking instruction summary:
Make the Candied Pecans. Preheat oven to 325 degrees and line a baking sheet with parchment paper.Combine corn syrup, sugar, salt, and cayenne pepper in a medium bowl. Add pecans and stir to coat. Spread on baking sheet and place in oven 5 minutes. Stir and place back in oven for 10 minutes. Let cool.Make Vinaigrette. Whisk together vinegar, lemon juice, and honey. Gradually add in canola oil, whisking continuously. Season with salt and pepper. Set aside.Make Salmon. Season salmon with salt and pepper and sprinkle with paprika. Heat oil in a large skillet over medium heat. Place salmon in pan, skin side up for about 4 minutes. Turn and cook until salmon is medium-rare, about 4 more minutes.In a salad bowl, toss mixed greens with cranberries, red onion, and feta. Divide between 4 plates. Top with salmon and pecans and drizzle with Vinaigrette.
Step by step:
1. Make the Candied Pecans. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
2. Combine corn syrup, sugar, salt, and cayenne pepper in a medium bowl.
3. Add pecans and stir to coat.
4. Spread on baking sheet and place in oven 5 minutes. Stir and place back in oven for 10 minutes.
5. Let cool.Make Vinaigrette.
6. Whisk together vinegar, lemon juice, and honey. Gradually add in canola oil, whisking continuously. Season with salt and pepper. Set aside.Make Salmon. Season salmon with salt and pepper and sprinkle with paprika.
7. Heat oil in a large skillet over medium heat.
8. Place salmon in pan, skin side up for about 4 minutes. Turn and cook until salmon is medium-rare, about 4 more minutes.In a salad bowl, toss mixed greens with cranberries, red onion, and feta. Divide between 4 plates. Top with salmon and pecans and drizzle with Vinaigrette.
Nutrition Information:
covered percent of daily need
