Super Simple Sweet & Spicy Summer Salmon Salad
A little spicy, a little sweet works well with this rich, flavorful king salmon. Serves 4.
- 1-11/4 lb. wild king salmon (or any other fresh wild or farmed salmon)
- 10-12 oz. mixed greens
- 1/2 of a large red onion – sliced thin and cut into 1 inch lengths
- 1/2 pint cherry or grape tomatoes halved- use local tomatoes if in season
- 1 T capers
You can add cucumber, avocado thinly sliced fennel, or whatever you like. We sprinkled some chopped fennel fronds on tops of ours.
Vinaigrette
- ¼ cup extra virgin olive oil
- 3 T rice wine vinegar
- 1 t finely chopped jalapeño
- 1 T sweet chili sauce
- Juice of ½ lime
- 1 t finely chopped garlic
- 1 t honey
Shake it in a ball jar
To prepare the salmon:
Pre heat oven to 400 degrees. Place salmon fillets skin side down on a lightly oiled sheet tray or baking dish. Sprinkle with Cajun seasoning (available at Monahan’s—it’s similar to Pruhommes Cajun Magic). Baste with Monahan’s Irish Whiskey Maple Glaze (pure maple syrup, Irish whiskey and a splash of our teriyaki marinade). I added ¼ t Wright’s Liquid Smoke to the glaze.
Bake for 10 min per inch of thickness or until fish is barely opaque in the center. Let cool.
To assemble the salad:
Portion greens, onion, tomatoes on plates and flake, in large chunks, the salmon over the greens. Drizzle with vinaigrette. Sprinkle with capers and fennel fronds.
