By Cat, Nov 27, 2017 (Photo, right from Wikimedia Commons)
As each summer approaches, I can hardly wait for the wild salmon from the Bristol Bay fishery, as it is the best I’ve found. I eat wild-caught salmon at least twice a week during salmon season.
I got this recipe last summer at my local grocery store, and just found the recipe card when cleaning my kitchen cupboards. I’ve not yet tried it, but plan to do so when the next salmon season comes around.
See also: Fish and Seafood Menu
Sockeye Salmon Salad
I’ve adapted this from the Bristol Bay Sockeye recipe card (1).
The original recipe calls for dried cranberries (craisins), whose flavor would be wonderful in this salad, but most craisins are sweetened with HFCS which I avoid. If I could find them sweetened with real cane sugar or fruit juice (or if I had the time to sweeten and dry my own), I’d go for that. The best alternative would be fresh or dried huckleberries, which grow here wild. Other alternatives would be dried blueberries, cherries or Zante currants.
Another change I made is to use real olive oil rather than and olive/canola oil mix.
Ingredients & Equipment
- Honey mustard vinaigrette:
- 1 tsp grainy Dijon mustard
- 1 Tbsp balsamic vinegar
- 1 Tbsp raw local honey
- 3 Tbsp real olive oil
- Unrefined sea salt and freshly ground black pepper, to taste
- 2 – 3 cups mixed baby greens such as butter-head, kale and beet
- 1 small apple, halved, cored and sliced
- 2 Tbsp dried huckleberries, blueberries, cherries, cranberries or Zante currants
- 1/4 cup hazelnuts, pre-soaked and roasted, or just toasted
- 4 oz log of goat cheese, sliced
- 2 five-oz salmon fillets
- lard or coconut oil
- small bowl or jar
- mixing bowl for salad
- Vinaigrette: Combine mustard, vinegar and honey in small bowl or jar.Add the oil in a stream, and season with salt and pepper to taste. Set aside.
- Salad: Preheat oven to 400°F.
- Wash greens and cut or tear them into bite-size pieces. Place in mixing bowl.
- Wash, halve and core the apple, then slice horizontally. Add to greens in bowl, with berries and prepped hazelnuts. Toss gently with some of the vinaigrette to taste. Divide amongst two plates.
- Slice the log of goat cheese into 1/4″ thick slices then place them on top of each bed of greens.
- Pat salmon dry. Warm some lard or coconut oil in cast iron skillet over moderately high heat. Sear salmon about 30 seconds on each side, then transfer skillet with salmon to preheated oven; cook for 4 – 6 minutes, or until flesh is translucent.
- Remove skin and put seared salmon on top of the greens and cheese slices on each plate. Drizzle with additional vinaigrette.