Summer Salmon Salad

Summer cooking should be easy, fast, and require minimal time in front of a hot stove. This salmon salad fits the bill — it comes together in about fifteen minutes! Serve some crusty bread alongside, and you’ve got a healthy meal for lunch or dinner.

Garlic Gold® Balsamic Vinaigrette is the best secret ingredient for summer cooking. Here, we use it as a marinade and a dressing for the salad. It adds a crispy finish to pan-seared salmon, as the balsamic vinegar caramelizes in the pan. We love the pretty grill marks from our stove-top grill pan, but a cast-iron skillet or non-stick pan will work great too.

By Coco Morante

Ingredients:

• 1 pound salmon fillets
• 1/2 cup Garlic Gold® Balsamic Vinaigrette
• 1 large head romaine lettuce, cut into 1-inch pieces
• 1 medium bell pepper, cut into thin strips
• 1 bunch radishes, sliced thinly
• 1 medium tomato, chopped

Instructions:

1. Heat a skillet or grill pan over medium heat, and drizzle the salmon fillets with a couple tablespoons of Garlic Gold® Balsamic Vinaigrette.
2. Sear the fillets in the pan for about four minutes, just until the fish releases from the pan, then flip and cook for another four minutes.
3. Test the salmon for doneness by cutting into the thickest part of a fillet and making sure it is opaque all the way through. When the fish is cooked through, transfer it to a plate to rest.
4. In a large bowl, toss the lettuce, bell pepper, radishes and tomato with the rest of the vinaigrette. Arrange the salad on a platter or on dinner plates, top with the salmon fillets, and serve.

Yield:

Serves 4