INGREDIENTS:
- 1/2 cup honey
- 1/2 cup lemon juice
- 3 to 4 tablespoons olive oil + 2 tablespoons for cooking
- 2 to 3 tablespoons dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 salmon filets, about 6 ounces each
- 4 cups romaine lettuce
- 1 large tomato, diced
- 1/2 cup cucumber, peeled and diced
- 1/3 cup shredded cheese (any of your favorite cheese blend)
INSTRUCTIONS:
- To a large measuring cup or small bowl, add the honey, lemon juice, 3 to 4 tablespoons olive oil, dijon mustard, salt, pepper, and whisk to combine.
- To a large skillet, add 2 tablespoons olive oil and heat over medium-high heat.
- When the oil is warm, add the salmon and cook for about 4 to 5 minutes, or until salmon has lightly seared on first side.
- Flip salmon over and cook for about 1 minute.
- Add half of the honey-lemon juice mixture (reserve the other half to use as vinaigrette for salad as needed). Use caution because mixture will bubble up when you add it. Cook for about 2 to 3 minutes, or until sauce has thickened and reduced some, and salmon is just cooked through. As the sauce boils and bubbles, spoon it over the top of the salmon a few times, as if you're basting it.
- Remove pan from the heat, and allow salmon to rest in pan while you plate the salad.
- To a large platter, add the lettuce and evenly sprinkle with tomatoes, cucumber, and cheese.
- Top with the salmon, including any sauce from the skillet, and if necessary drizzle the reserved vinaigrette as desired. Serve immediately. Salad is best served fresh once dressed. Salmon will keep airtight in the fridge for up to 3 days. Extra vinaigrette will keep airtight in the fridge for up to 1 week.
Source: Averie Cooks
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