Seared Salmon Salad

Summer is here, and at Oliver’s Market we are ready to support your outdoor summer entertaining needs. This week our meat department is featuring fresh Steelhead Salmon Fillets at $12.99/lb.*, and this recipe is the perfect, easy-to-make entrée/salad to serve at an outdoor patio party!

*Prices good 6/22/22 to 6/28/22

  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 10-20 minutes

Ingredients

  • 1 pound skinless Steelhead Salmon fillets
  • Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh chopped parsley
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper to taste
  • Salad
  • 5 ounces fresh arugula
  • 1 large cucumber halved and sliced
  • 1 pint quartered cherry tomatoes
  • 1 red onion sliced
  • 1/2 cup feta cheese crumbled
  • 1/3 cup pitted Kalamata olives

Instructions

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  2. Coat the salmon with half of the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.

  3. While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl.

  4. Plate the salad, slice salmon and arrange on top of salad. Drizzle with the remaining UNTOUCHED dressing and serve.

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