Broiled Wild Salmon Salad
Just made a yummy lunch for me and my daughter and it went like this:
2 fillets of wild salmon
juice of 1/2 lemon
S&P
1 T. live oil
2 c. salad greens
1 yellow heirloom tomato cut into wedges
1/4 cucumber peeled quartered and chopped
2T. vinaigrette
2T. herbed goat cheese
Turn the broiler on high. wash and dry salmon fillets and place them on a broiling rack. Squeeze the lemon over each fillet, S&P and then drizzle with oil. Place under the broiler and set a timer for 10 minutes. (may take longer for thicker pieces - don't over cook. I shoot for 130-140 degrees internal) Remove when finished cooking and set aside.
Toss the washed salad greens with the tomato and cucumber, place on the plate and garnish with goat cheese crumbles. Serve with the salmon and seasonal fruit for a tasty, filling lunch or dinner.
2 fillets of wild salmon
juice of 1/2 lemon
S&P
1 T. live oil
2 c. salad greens
1 yellow heirloom tomato cut into wedges
1/4 cucumber peeled quartered and chopped
2T. vinaigrette
2T. herbed goat cheese
Turn the broiler on high. wash and dry salmon fillets and place them on a broiling rack. Squeeze the lemon over each fillet, S&P and then drizzle with oil. Place under the broiler and set a timer for 10 minutes. (may take longer for thicker pieces - don't over cook. I shoot for 130-140 degrees internal) Remove when finished cooking and set aside.
Toss the washed salad greens with the tomato and cucumber, place on the plate and garnish with goat cheese crumbles. Serve with the salmon and seasonal fruit for a tasty, filling lunch or dinner.
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