Salmon with Bright Lemon Vinaigrette

Once summer rolls around my body craves all the things it should really be eating year round.  Give me all the salads and fresh flavors and while we’re at it, let’s eat them outside. There’s definitely something about the sunshine that ushers in more than just fresh blooms.  I would guess you’re the same. Sure, we may be realizing we’ll soon be living in our bathing suits, but let’s not think about that more than we have to.

This salad topped with salmon and sprinkled with sliced radishes, chickpeas, and cucumber is just what I want for dinner and thankfully my kids will eat it too.  We’ve always referred to salmon as “pink fish” in our family so the boys don’t know any different than to like it. Although it’s best warm, salmon can also taste just as good eaten cold the next day.

For this recipe I wanted a really fresh and simple dressing that wouldn’t compete with the salmon and bring out the freshness of the dish.  This vinaigrette can be made in a mason jar, adding everything at once and then shaking it several times. If you aren’t in the habit of making your own salad dressing, now is a perfect time to start.  You’ll find how simple it is and much healthier as well.

This salmon was cooked in my cast iron skillet using a method of preheating the skillet which I highly recommend.  It’ll help get you that char and cooks the skin of your salmon, if yours has it on, super well. Be careful with kids in the kitchen for this part.  A skillet that’s been in a 500 degree oven is not something you want a toddler walking up to!

I’ll share the recipe for a family of four, although this can easily be adjusted to feed however many you’ll be dining with that evening.  Ladies, this would make a great lunch as well with some friends!

First up place your cast iron skillet, large enough for your salmon, in the middle rack of your oven then preheat it to 500 degrees.  Next, make your dressing. It’ll keep for several days in your fridge if you don’t use it in one sitting and would go really nice over some rice if your kids won’t eat salad.

Lemon Vinaigrette
1 garlic clove, minced
½ teaspoon dried oregano
1 tablespoon dijon mustard
2 teaspoons maple syrup
1 lemon, juiced
½ teaspoon kosher salt
¼ cup apple cider vinegar
½ cup olive oil

For the Salad
2-4 pieces of salmon, skin on is preferred
1 bag of spring mix salad
4 radishes, sliced
2 small cucumbers, sliced
3 tablespoons of rinsed and drained chickpeas

Once your own reaches 500 you’ll take the cast iron out using oven mitts. That’s a key step not to forget!  You can then turn off your oven. Gently oil both sides of the salmon with olive oil and season with salt and pepper.  Put the skillet on your stovetop at medium high heat and place the fish flesh side down and cook for 3-4 minutes depending on its thickness.  Don’t move it, just let it cook. After that time is up flip it and turn down the heat to medium low. At this point you’re looking for the skin to get nice and crispy and for the salmon to cook.  It’ll take anywhere between 9 to 12 minutes and technically should be 125 degrees for medium rare. I always test my salmon and it’s doneness with a fork. If the pieces easily come apart I know it’s done!  Enjoy and Happy Spring!

No comments