A composed salad is assembled, rather than tossed. It's a gorgeous way to have a whole meal on a plate. Have your fishmonger skin the salmon for you at the market.Ingredients
1 6-ounce salmon filet (skinned)
1/4 teaspoon salt
freshly ground black pepper for taste
non stick spray
4 cups mixed salad greens
1 tbsp olive oil
1/2 cup berries (raspberries, blackberries or blueberries)
12 cherry tomatoes, halved
2 radishes thinly sliced
2 tbsps aged balsamic vinegar
Position the rack in the center of the oven and and preheat the oven to 400 deg. F. Season the salmon with 1/8 tsp. salt and pepper, set aside.
Spray a medium skillet, preferably cast iron, with nonstick spray; set it over high heat until it's smoking.Slip the filet into the skillet,then place the skillet in the oven and bake until the salmon is firm but still translucently pink in the center, about 10 mins.
Meanwhile toss the greens in a large bowl with the olive oil and the remaining 1/8 tsp.salt. Divide the greens between two plates.Divide the berries,tomatoes and radishes between the two plates.
Transfer the filet to a cutting board; slice in half. Top each salad with half the filet. Drizzle each salad with half the filet. Drizzle each salad with 1 tbsp.aged balsamic vinegar. Serve.
- Makes two servings.
- Calories 222
- Total fat 10g (1g saturated fat)
- Protein 19g
- Cholesterol 44mg
- Sodium 373mg
- Fiber 4g