Spinach Salad with Pan Seared Salmon

14
Pat DiMercurio

By
@javancookie

I was trying to find something different to do with salmon and decided to make an entree salad. The Bleu cheese dressing is pretty low cal too.

Blue Ribbon Recipe

This spinach salad is delightful. The seared salmon pairs well with the spinach salad and the light Bleu cheese dressing. Although the seasoning is the salmon is minimal, it's delicious. The salad dressing is creamy and loaded with Bleu cheese flavor, but it's not heavy. Adding the toasted walnuts gives the savory salad some crunch. A great summer salad when you're looking for a lighter meal. The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
2
Prep:
20 Min
Cook:
5 Min
Method:
Pan Fry

Ingredients

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  • BLEU CHEESE DRESSING

  • 1 clove
    garlic
  • 1/4 tsp
    salt
  • 2 Tbsp
    fat-free Greek yogurt, plain unflavored
  • 1 Tbsp
    low fat mayo
  • 2 Tbsp
    fresh squeezed lemon juice
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    fat-free milk
  • 1/2 tsp
    fresh ground pepper
  • 1/4 tsp
    dried thyme
  • 3 Tbsp
    low fat Bleu cheese crumbles
  • SALAD

  • 4 c
    baby spinach
  • 4
    fresh mushrooms, button or crimini
  • 1
    egg, hard boiled
  • 1/4 c
    walnuts, toasted
  • 8 oz
    wild caught Alaskan salmon
  • 1 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper, to taste
  • ·
    smoked paprika, optional

How to Make Spinach Salad with Pan Seared Salmon

Step-by-Step

  1. To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
  2. Put spinach in a large bowl.
  3. Slice the mushrooms and add to the spinach.
  4. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
  5. Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
  6. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
  7. Remove from pan and place on a cutting board.
  8. Plate the salad onto two dinner plates.
  9. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish. Use half of the egg for each plate.
  10. Sprinkle half the walnuts on top of each salad.
  11. Cut the salmon filets on an angle into strips with a sharp knife. Using the side of the knife lift the salmon and fan over the salad.
  12. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.

Printable Recipe Card

About Spinach Salad with Pan Seared Salmon

Course/Dish: Fish, Salads
Main Ingredient: Vegetable
Regional Style: American
Collection: All-Star Salads
Other Tag: Healthy




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