Wednesday, July 13, 2011
Pear & Pecan Spinach Salad w/ Salmon + Citrus Mint dressing
Best salad I've ever had. By far. And it's quick and easy!
For the salad:
Salmon (seasoned with a bit of Salt & Pepper, Saffron - just a pinch, and Olive Oil - a light drizzle)
Goat cheese, crumbled
Pear, thinly sliced
For the dressing*:
Juice of 1 lime
1 Tbsp. Olive Oil
Pinch of crushed, dried mint
Salt & Pepper to taste (Just a pinch of these, too)
*Makes 2 servings
I found this amaaaazing Wild Alaskan Salmon at HEB. The quality of your salmon really can make or break a dish. The key words you're looking for when purchasing are "fresh" and "wild." If it fits both categories, it's definitely worth splurging a little. (I've settled for "frozen" and/or "farm-raised" salmon before... never again.)
My filet came in a long strip, so I sliced it, rinsed it, and placed it on pan greased with olive oil.
You can marinate your salmon in the refrigerator if you plan ahead, but I rarely do that. I sprinkled it lightly with sea salt, freshly ground black pepper, and saffron. Be very, very stingy with the spices. There's so much flavor in the salmon, and you don't want to mask that. Then, give it a quick drizzle with olive oil and gently rub in the seasoning with your fingers.
Bake that in the oven at 400 degrees for 10 min per inch of salmon. (Measure the thickest piece, and use that to set your cooking time.) Mine took about 10 minutes.
Meanwhile, slice the pear. I only sliced about 1/4 of the pear and snacked on the rest!
Chop the pecans.
And prepare your bed of spinach.
When the salmon is flaky and no longer translucent, it's done! The tiny bit of saffron goes a long way and smells so good!
Whisk together all of the dressing ingredients with a fork and drizzle over the salad.
Sending you love from my kitchen.