PROVENçAL SALMON SALAD WITH RADISH, MINT, & GOAT CHEESE
Categories Fish Salad Mother's Day Picnic Spring Summer Valentine's Day Dinner Lunch Sauté Low Carb Wheat/Gluten-Free Quick & Easy
Number Of Ingredients 12
Steps:
- Rinse all produce. Pick mint leaves, discarding stems; mince half for seasoning the goat cheese and roughly chop or tear the remainder. Halve the radishes and thinly slice into half-moons. Peel and halve shallot and thinly slice.
- Heat 1 tbsp olive oil in a medium pan over medium-high heat. When oil is simmering, add shallot and saute, stirring, until beginning to soften (2-3 minutes).
- Add snap peas to pan and sauté until bright green (2-3 minutes).
- Season with 1/4 tsp salt and pepper as desired, and transfer to large bowl (big enough for salad). Reserve pan off the heat.
- While snap peas cook, combine goat cheese, minced mint, and 1 tbsp olive oil in a small bowl. Use a fork to mash and combine. Set aside until ready to serve.
- Pat salmon dry with a paper towel and season all over with herbes de Provence, 1/2 tsp salt, and pepper as desired.
- Return pan from vegetables to medium-high heat with 2 tsp olive oil. When oil is simmering, add salmon skin-side up and sear until golden on the bottom (about 5 minutes).
- Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque (3-5 min), then transfer to a plate and set aside to rest.
- While salmon rests, add Dijon mustard, Champagne vinegar, 1/4 tsp salt, and pepper as desired to the large bowl with the shallot and snap peas.
- Whisking continuously, slowly add 2 tbsp olive oil until fully combined and emulsified.
- Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and remaining mint. Toss to coat.
- Swipe herbed goat cheese on half of each serving plate. Add salad alongside. Top with Provençal salmon.
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