Salad with Salmon: Keeping it simply elegant

Cold weather ignites a yearning for rich stews, ladles of creamy soups, and the scent of roasting meat.  But, what if you want to lighten up?

One of my favorites is fresh, pan sautéed salmon filets over a mixed green salad.  See, when I say ‘lightly,’ I don’t mean oat husks with a squeeze of lemon, washed down with low fat goat’s milk.

Food should be a pleasure, and what the hell, if you give up wine, what’s there left to live for?  Ok, there’s those other things, women and song.  Also freshly baked bread and a study French cheese works in there somewhere.  See how you force me to lose my way and turn digression into a sad state of befuddlement?

Let’s get back to a salad that’s much more than mundane bits of lettuce slathered in Green-Godlessness or Raunchy Ranch.   I’m here to shower your cooking with a bit of simple, yet sophisticated style; create a joie de vie and arm you with enough creative spirit to entertain the love of your life, or even your spouse.

For the Salmon:

Salmon, a pat of butter, a tablespoon of olive oil.  Don’t like salmon or fish?  Substitute any seafood that suits you: shrimp, squid, lobster, or even mussels and clams.

For the Salad:

Iceburg or other lettuce, cut or torn into bits

Fresh spinach

Tomatoes, seeded and chopped

Fresh Cilantro, roughly chopped

Capers, as desired (and I desire a couple of heaping Tablespoons)

Salad dressing ingredients

For the Salad Dressing: (Make a lot and use it as your go-to salad dressing!)

1 portion olive oil

1 portion seasoned rice vinegar

salt and pepper to taste

Heaping tablespoon of your favorite herb (I used Herbs de Provence, but dried coriander and others also work well)

To Drizzle Over the Salmon:  Balsamic Glaze (You’ll want to make more than you need and keep it in a jar in the frig!)

2 Parts balsamic vinegar

½ Part brown sugar (or to taste)

Ok, let’s start this simple dish that will get you five star reviews!

Make the Salad Dressing by mixing all the ingredients in a glass jar and shaking vigorously.  I add the salt and pepper to the dressing because it un-complicates things when serving my guests.  The dressing can be made days or weeks in advance.  No need to keep it in the frig unless you want to.

Make the Balsamic Glaze:  Put both ingredients in a saucepan and heat until the sugar dissolves.  Taste and add more sugar if you like.  Continue to cook until the mixture is reduced enough to easily coat the back of a spoon.

Make the Salad by tossing all ingredients in a large bowl.

Make the Salmon:  Heat a frying pan on medium heat, add butter and oil and allow them to sizzle.   For an extra touch, use a small sprig or two of rosemary and add it to the pan. Drop in the salmon, skin side down.  People often overcook fish.  Don’t do it!  Makes the salmon dry, with much less flavor.  When you see the sides of the salmon begin to lose their pink color, put the salmon on one edge and then the other. Cook each edge until just barely brown.  Now flip the salmon over, with skin side up and cook for no longer than 2 minutes, or less, depending on how thin the salmon is. Wipe the rosemary over the salmon and spoon the butter/oil mix over the fish before serving.

Testing the Salmon:  After cooking, the salmon should still be a little ‘spongy’ when you press down very lightly with your tongs or spatula.

Ok, you’ve done all the work.  Drizzle some dressing over the salad, toss again, lay the cooked salmon on top and drizzle a little bit of balsamic glaze over the fish.  Voila!

Oh, wait a sec….pour the wine!

Let me prep you for some common questions from your guests.

Guest 1:  This is a wonderful salad!  Which dressing did you use?

You:  Just something I whipped up.

Guest 1:  Oh, my god, you’re such a good cook!

Guest 2:  This salmon is fabulous!  I hate overcooked fish and this is perfect!

You:  Thanks.  I owe it all to the course I took at the Cordon Bleu in Paris

Guest 2:  You speak French?

You:  Mais, oui mon cher.

Guest 3:  Where did you get this heavenly sauce that’s on the fish?

You:  I just played a bit in the kitchen and came up with it.

Guests 1,2,3:  You made this?

You: (blushing appropriately) Well, you know…it’s just a little something.

Your spouse:  Everybody like the wine?  I picked it out myself!