Warmer summer weather signals, in many people, a desire for lighter meals, quicker preparation and easy clean up to make more time for outdoor activites. This salmon recipe is easy to prepare and a great way to incorporate additional Omega3 oils, those important health essentials, into the family diet.
It takes about 30 minutes to prepare this delicious summer salad, from start to finish, including cooking time for the fish. Surprisingly, cooks experienced in campfire cooking can even prepare this simple, elegant, healthy meal at the campsite. The salmon can also be grilled, as an option. This serves about four people.
- One package of prewashed and cut field greens, baby lettuces, or any dark, leafy greens
- One large, ripe, plump tomato, sliced or wedged (a variety like Beefsteak is perfect)
- One cucumber, peeled and seeded and cut in thin rounds
- One red onion, sliced thin
- 2-3 three- or four-ounce fresh or frozen salmon filets
- 1/4 c or more parmigiano Regiano or Pecorino romano cheese, shaved tissue thin, not grated or ground
- 1/4 c extra-virgin olive oil plus enough extra to coat the bottom of a medium fry or saute pan.
- 1/8 c apple cider or balsamic vinegar
- 1/8 c cold water
- 2 cloves fresh garlic, pasted (see below)
- Fresh or dried oregano, basil, dill and or thyme to taste. Salt and pepper.
- On three to four attractive plates, carefully arrange all of the salad vegetables, in the order they are listed above.
- Divide the cheese evenly and lay on top the veggies.
- Coat the bottom of a medium skillet, fry pan or saute pan with olive oil and cook the salted, peppered filets over medium high heat until the centers are opaque and the edges begin to caramelize.
- While they are still hot, cut the filets in strips (can be done in the pan) and divide them evenly between the salads, laying them on top and drizzling any remaining oil from the pan over the cheese. The hot fish will soften the cheese, releasing flavor.
- Whisk together vinegar and water, slowly add in 1/4 c. olive oil and whisk until well blended.
- Peel garlic cloves, chop them fine on a cutting board, cover them with a generous pinch of salt. With the flat of a chef knife, press cloves against the board, pulling the knife against them until they smash into a paste, no chunks left. Scrape the garlic paste up, add it to the dressing, whisk until incorporated.
- Pour the dressing over the salads and sprinkle the herbs over the tops.
- Serve with salt and pepper on the side and an accompaniment of warm, crusty bread or good crackers. Store leftovers safely.
A full-bodied red wine or chilled herbal tea are the perfect beverages to go with this meal. Fresh fruit, chilled melon, sherbet or sorbet is just the right finish.