Pan-roasted salmon with East and West salads

Improvised from Martha Stewart recipe
10 min prep, 10 min cooking time
Serving: 4

1/4 c olive oil, 4 salmon fillets (sized according to what else you will be serving)
West salad: 1 white onion, thinly shaved, 1 bulb of fennel, thinly shaved, o1/4 c cilantro or parsley, 1 T white balsamic vinegar, coarse salt, 2 tomatoes (original recipe also has pea shoots)
East salad (optional): 1/2-3/4 c parsley (or other salad greens), 2 T sesame oil, 2T or more light soy sauce depending on how salty you want it, 2T toasted sesame seeds, salt pinch

For salmon: Preheat overn to 350, Heat a large oven proof skillet over high heat (I used cast-iron skillet; high heat necessary to sear salmon), add 1 T of oil to coat pan. Add salmon, skinn side up and sear until golden, about 3 min. Flip and then transfer to oven. Roast 5 min. for medium.

The West salad does NOT work without the fennel!

For West salad: Toss fennel,onion, and 1/4c parsley (or cilantro) leaves, vinegar, 3 T of olive oil, bit of salt. For East salad. Chop remaining parsley, add sesame oil, soy sauce, 2toasted sesame seeds. Can adjust these according to taste. Add pinch of salt. Can also mix with other salad greens.

Arrangement: Slice tomatoes and arrange on plate. Top with salmon, then add West salad on top. (Drizzle with a little more oil, optional, I don’t like adding more oil). Season with salt (optional, I didn’t use more salt and it was fine), garnish with some sprigs. Add East salad on side or serve in separate bowl.

Tips: For maximum efficiency, turn on oven for preheating, prepare West salad, slice salmon and start searing on stovetop while preparing East salad, put salmon in oven while plating tomato and East salad, when salmon is done, top with West salad and you’re done! If entertaining, prepare both salads in advance, then cook salmon while appetizers or soup is being served.



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