Course brunch, dressing, lunch, Salad, salad dressing, Side Dish
Cuisine American
Servings 4people
Calories 485kcal
Ingredients
Seared Salmon Salad
44 oz skin-on wild salmon filetsabout ¾" thick
Kosher salt and pepperto taste
2tbspolive oil
6ozdark, leafy greenscut into bite sized pieces
1cucumberdiced
1large tomatochopped
Crispy Chickpeas
1can of garbanzo beans15 oz
1½tbspolive oil
saltto taste
Fresh Strawberry Vinaigrette
8ozstrawberriesfresh or frozen, tops removed (about 1½ cups)
2tbsphoney
2tbspextra virgin olive oil
2tbsp apple cider vinegar
¼tspkosher or sea salt
freshly ground black pepperto taste
Instructions
Seared Salmon Salad
Cook the salmon: Season the salmon on both sides with salt and pepper. Swirl olive oil into a large, nonstick skillet (do not turn on heat yet). Place the salmon filets, skin side down. Turn the heat to medium-high and let salmon cook, undisturbed for 5 minutes, until the skin is crispy and golden brown, and the bottom ¼” of the salmon turns opaque.
Lower the heat to medium. Flip the salmon and continue to cook for an additional 4 minutes (depending on thickness), until the salmon is cooked to your linking (or thickest part registers 125F). Transfer salmon to a plate lined with paper towels to rest for 3 minutes to finish cooking.
Assemble the salad: Toss the salad greens, cucumber and tomato together. Lay on a piece of salmon. Drizzle on the strawberry vinaigrette and top with crispy chickpeas.
Crispy Chickpeas
Preheat oven to 400F.
Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 20-25 minutes until the beans are a deep golden brown and crunchy, shaking the pan every 10 minutes. Make sure that the beans do not burn.
Season with salt to taste.
Fresh Strawberry Vinaigrette
If using fresh strawberries, give them a rough chop. If using frozen strawberries, defrost first. In a blender, add all of the ingredients and blend until smooth. Store in a mason jar in refrigerator.