Warm Salmon Salad

Since the birth of our baby girl the hours I used to spend in the kitchen have dwindled down to minutes…unless daddy’s at home and able to keep baby girl occupied for a bit!  So, my thought process has gone to quick, super easy, but still healthy and full of flavor meals that are simple to prepare and get on the table in a snap.  As much as I love cooking (and baking), spending time with my baby and hubby trump everything now.

This meal was created without any recipe…one of those let’s throw a few things together and pray for the best type of meals.  I bought a BIG bag of organic greens from Costco that we really needed to eat on.  We eat salads daily – literally.  Every-single-day.  But I was so tired of our usual everyday, go-to salad…so I had the thought of a “warm” salad. Something new, something different.  Low and behold – it turned out delicious!  I love when that happens!  It always seems that the dishes I make with no thought and no recipe always turn out to be the best… I served this with some pan-seared potatoes. Mainly because I knew my husband’s big toe wouldn’t be full off of some greens and salmon!  Even with making the potatoes, I had this meal ready in under 30 minutes!  Hey-Hey!!  Now go make you some 🙂

I hope you love this as much as we did!

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Yields: 2 Servings

Ingredients:

  • 2 – 6oz pieces of wild caught salmon
  • 2-3 tbsp fat (I like to use equal parts of olive oil and butter)
  • 2 tsp fresh garlic, minced
  • 1/2 onion, sliced
  • 1 cup organic mushrooms, sliced
  • 1/2 cup sun-dried tomatoes, drained
  • 3-4 cups of greens (I buy a BIG bag of organic greens that has kale, spinach, and chard… Feel free to use your favorite!)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1-2 tbsp honey
  • salt and pepper to taste

Directions:

  1. In a large saute pan, heat up a tablespoon or two of your fat on medium high heat.  Add the onion and garlic and cook until translucent.  Next, add the mushrooms.  After the mushrooms have cooked for about 5 minutes, add the Worcestershire, Dijon mustard, and honey. Stir it up… This makes a little dressing that brings everything together at the end!
  2. Add the sun-dried tomatoes and let them cook for a couple of minutes.  TASTE at this point.  Season with salt and pepper, if needed.  (I didn’t add a lot of salt because the sun-dried tomatoes add a good bit of saltiness.) Lower the heat to medium-low and let this hangout for a couple minutes while you get the salmon going…
  3. In another saute pan on med-high heat add a tablespoon of fat to the pan.  Let this get pretty hot.  You want it to sear the skin of the salmon.
  4. Season your salmon with a little salt and pepper.  Add the salmon to the pan skin-side down.  Let it cook 3-4 minutes.  When you flip it to the other side cut the heat off so it doesn’t overcook.  At this point, add your greens to the sun-dried tomato mixture.  Using your tongs, mix everything together, but don’t let the greens wilt.  (Unless you like wilted greens?!)
  5. Take the greens mixture off the heat while mixing it into the other veggies.  Now it’s time to plate it!  Make a nice little bed of greens right in the middle of your plate and top it with a piece of salmon!  Voila!! Serve alongside your favorite veggie if you want to, or not!  Serve yourself and your honey a nice glass of vino and enjoy and super healthy and delicious meal!

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