SALMON SALAD

My husband and my favorite salmon is Sockey (Red Salmon).  We lived in the Pacific NW for 26 years and at times, would buy them directly off the fishing boats, completely cleaned and deboned.  This is a very healthy, delicious, and easy summer dinner or lunch.  

Lee's Kitchen Tips:

To make it even easier, have the salmon cooked, eggs boiled and peeled, vinaigrette made and refrigerated in the early afternoon. You can also buy your favorite bottled lemon vinaigrette dressing.

2 (4-ounce) salmon fillets

Salt and black pepper, to taste

Sprinkling of grilling spices, for fish (optional)

2 t olive oil

2 t fresh lemon juice

1 large avocado, peeled, pitted, and diced

4 cups mixed salad greens, rinsed and spun dry

2 hard boiled eggs, sliced

½ cup cherry tomatoes, cut in half

¼ English cucumber, washed, and cut into half circles

2 thin slices, red onion

Lemon Vinaigrette

¼ cup fresh lemon juice

1 small clove garlic, pressed or minced

½ cup extra virgin olive oil or avocado oil

Salt and pepper, to taste

Rinse and pat dry salmon. 

Season with salt, pepper, and grilling spices (if available)

Heat a cast-iron skillet to medium-high heat.

Add salmon, skin side down to skillet and cook for 5 minutes.

Meanwhile, heat broiler and after 5 minutes of cooking on top of stove, slide skillet under broiler and let broil another 6 to 7 minutes.

Remove from oven and let sit on top of stove for a minute or two.

Using a metal spatula, lift salmon off of skin.  Transfer to a plate to cool and then refrigerate.  Using the metal spatula, clean your skillet, with ease!

Line 2 dinner plates with the salad greens.

Arrange on top, the eggs, tomatoes, cucumbers, avocado, and red onions.

Flake salmon and add to plates. 

Drizzle some of the vinaigrette over salad (save the rest for another salad)

Season to taste with salt and pepper, and serve.

Serves 2