Salmon Strawberry Salad with Poppyseed Dressing
Pan-seared salmon, fresh berries, and a sweet poppy seed dressing combine in this salmon strawberry salad. It's a perfect summer entrée!
Servings: 4 people
Calories: 338kcal
Ingredients
- 8 ounces salmon (2 fillets)
- 1 tablespoon oil
- 1 tablespoon butter
- Pinch sea salt
- Pinch pepper
- 4 ounces mixed leafy greens (I use a spring mix with arugula and spinach)
- 4 sweet mini bell peppers, sliced + seeds removed (Or use 1 regular sweet bell pepper, diced)
- 1 avocado, diced
- 1 cup quartered strawberries (fresh, not frozen or dried)
- ½ cup blueberries (or use diced pineapple, kiwi or another berry)
Dressing:
- ⅛ cup olive oil
- 2 tablespoons apple cider vinegar (or use wine or rice vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- ¼ teaspoon sea salt
Instructions
- Pat salmon dry. Sprinkle fillets on both sides with salt and pepper.Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
- Add olive oil and butter to a heavy pan. Melt butter over medium heat.Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.
- Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
- Remove fish from the pan, flake it apart with a fork. Discard skin if desired. Cover fish to keep it hot.
- Whisk together the dressing ingredients. Drizzle about ¼ of the dressing over the lettuce and toss.Add the bell peppers, avocado, fruit and seeds and toss again.
- Add salmon to salad and serve immediately, along with extra dressing.
Nutrition
Calories: 338kcal | Carbohydrates: 17g | Protein: 14g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 248mg | Potassium: 724mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1399IU | Vitamin C: 70mg | Calcium: 51mg | Iron: 2mg
