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After a hot day of digging trench for an electric line, this beautiful strawberry salad was just the thing I needed! Light and refreshing, but filling and delicious, it washes down easily with a slightly effervescent vinho verde. The best part is, its super easy! A few high quality ingredients and a quick sear and toss and you’re done.
Summer Strawberry Salad with Seared Salmon
A beautiful refreshing salad for the hottest part of the summer
Equipment
- Saute pan
- Mixing bowl
- Chefs Knife
- Colander
Ingredients
- 1 Handful Mixed Greens Using baby spinach or chopped romaine are other great options
- 1/4 Shaved Red Onion
- 1/2 Cup Crumbled Feta Cheese I also like to use Chevre
- 1/2 Cup Strawberries, washed and sliced
Balsamic Dressing
Seared Salmon
- 4-6 oz Salmon filet
- 1-2 Tbsp Olive oil
- Pinch Kosher Salt Season to taste
- Pinch Freshly ground black pepper
Instructions
Seared Salmon
- Add oil to pan and heat to med high. You'll know its ready when the oil shimmers in the pan but has not started to smoke.
- Season salmon filet liberally with salt and pepper while heating your pan
- Lay salmon in the pan, skin side up and sear until golden brown, about 3 minutes. Flip and cook another 3-4 minutes until med rare.
- Remove from pan and set aside to rest.
Salad
- While salmon is cooking mix dressing with lettuce and toss with tongs to coat liberally.
- Add feta, onions, and strawberries leaving a few strawberry slices aside for garnish.
- Once the salad is tossed pile in the center of your plate. Gently lay the rested salmon atop and garnish with strawberry slices and a sprinkle of cheese.