Chef notes
When it comes to easy weeknight dinners, the best thing you can do is reach for simple yet impactful ingredients. When used properly, some of the most seemingly basic ingredients in your kitchen can be used to create something delicious. Take this salmon salad as an example. Fresh lemon juice, a few cloves of garlic and dried herbs such as ground mustard and Greek seasoning (a combination of dried herbs and warming spices) are probably items that you already have in your pantry or refrigerator; when eaten together, you’ll think you’ve taken a trip to the Mediterranean.
Fish can be an intimidating thing to cook if you don’t have much practice with it, but luckily salmon is quite forgiving. If you’re a beginner, salmon is a great piece of fish to start with. Salmon tends to be a fattier fish than something like white fish. The filets aren’t too thick or too thin, so pan-searing is a breeze. The fish cooks quickly, but not so quickly that you easily run the risk of overcooking it. Leaving the skin on the salmon adds a protective layer of fat, which can help lock in the moisture. Additionally, salmon will start to separate into identifiable flakes when it’s cooked thoroughly — with this visual cue, you can pull the fish from the pan before it overcooks and becomes rubbery.
While the salmon cooks, you’ll have just enough time to put together a quick salad. Use a combination of garlic, mustard and lemon juice to make a zippy vinaigrette to toss with crisp iceberg lettuce, diced tomatoes and thinly sliced red onion.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Technique Tip: Make sure the oil has time to heat before adding salmon. This way you get a beautiful, caramelized crust.
Swap Option: This is a perfect method for cooking about any protein, so feel free to swap out salmon for a steak or a pork chop.
Ingredients
- 3 cloves garlic, peeled and chopped
- 1/2 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- juice of 3 lemons (about 1/2 cup)
- 1/2 cup plus 2 tablespoons olive oil
- 1 head iceberg lettuce, torn into bite size pieces
- 1 tomato, diced
- 1 small onion, cut into very thin rings
- 4 (6-ounce) salmon filets
- 4 tablespoons Greek seasoning
Preparation
1.Preheat the oven to 400 F. Sprinkle each salmon fillet with one tablespoon of Greek seasoning.
2.In an 8-inch cast-iron skillet set over medium heat, warm 2 tablespoons oil until shimmering, about 2 minutes. Place salmon in the skillet, skin side down. Sear both sides of the salmon for 3 minutes each. Once seared, place the skillet in the preheated oven for about 6 minutes.
3In a medium bowl, add garlic, dry mustard, salt, and pepper. Using a fork, mash the garlic into the salt mixture until the garlic turns into a paste. Add lemon juice to the mixture, then slowly drizzle in 1/2 cup oil while whisking vigorously.
4.In a large bowl, combine the chopped lettuce, tomato and onion. Toss with the dressing, and let sit for at least 15 minutes to allow the lettuce to wilt a bit. Set aside.
5.Take the skillet out of the oven and serve the salmon over the salad, or with the salad on the side.
