This spinach salad is delightful. The seared salmon pairs well with the spinach salad and the light Bleu cheese dressing. Although the seasoning in the salmon is minimal, it's delicious. The salad dressing is creamy and loaded with Bleu cheese flavor, but it's not heavy. Adding the toasted walnuts gives the savory salad some...
Provided by Pat DiMercurio
Categories Salads
Time 25m
Number Of Ingredients 20
Steps:
- 1. To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
- 2. Put spinach in a large bowl.
- 3. Slice the mushrooms and add to the spinach.
- 4. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
- 5. Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
- 6. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
- 7. Remove from pan and place on a cutting board.
- 8. Plate the salad onto two dinner plates.
- 9. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish. Use half of the egg for each plate.
- 10. Sprinkle half the walnuts on top of each salad.
- 11. Cut the salmon filets on an angle into strips with a sharp knife. Using the side of the knife lift the salmon and fan over the salad.
- 12. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.
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