In the midst of all the heavy cold-weather foods, I sometimes need to take a break and enjoy a nice salad. I was at the grocery store and there was some really beautiful fresh salmon on sale. How could I resist? Sales always seem to scream my name. I wanted to stay completely simple with the recipe so I utilized a homemade balsamic dressing to use in a dual role. It glazes the salmon and provides the dressing for the salad. Score! It’s super simple, and more importantly it’s super delicious. I love the combo of the hot salmon and the cold salad. It makes for a lovely, lighter meal.
24 ounces fresh salmon, cut into 6 oz portions
salt and pepper
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 tablespoons dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 pounds leafy greens (romaine, spinach, red leaf)
1 cucumber, sliced
1 pint grape tomatoes, halved
1/2 red onion, sliced
1. Preheat an oven to 450 degrees. Spray a baking dish with nonstick spray.
2. Season the salmon portions with a little salt and pepper and place in the prepared baking dish.
3. In a small mixing bowl, whisk together the balsamic vinegar, olive oil, garlic, dijon mustard, salt, and pepper. This mixture will serve as both the seasoning on the salmon and the dressing for the salad.
4. Drizzle 1/3rd of the dressing onto the salmon and bake for 12-15 minutes until the salmon flakes easily with a fork.
5. Meanwhile, toss together the leafy greens, cucumber slices, grape tomatoes, and red onion slices.
6. Serve salad greens topped with a portion of salad and drizzle with more dressing.