Salad Sunday is a new feature we've started at our house, and it's sure to be lots of fun as we work our way into the warmer summer months. Making a dinner salad is a great way to save money by using lots of fresh produce that's currently in season. It's also a great way to boost your fruit and veggie intake, which is something that's good for everyone, especially kids.
Another reason for our Sunday Salad idea is that Sunday is a really busy day at our house and making a salad is a simple way to get a healthy dinner on the table fast. So check back each Monday for a new dinner salad idea. We've got lots of great salads coming up.
For this week's dinner we started off with a piece of seared salmon. With just salt and pepper for seasoning, it's a healthy protein that cooks quickly and keeps the meal nice and light. We placed the cooked salmon on a bed of mixed greens including spinach, radicchio, and romaine lettuce, then we were ready for a colorful salsa on top.
The salsa can be made an hour early to let all of the flavors blend, which makes dinner prep quick and easy. Fresh mango, avocado, red onion and garlic are combined with a vinaigrette of red wine vinegar, lime juice and honey to create a light and summery sauce to spoon over the salmon.
4 - 5 portions of Salmon Fillet, skin removed
1-1/2 TB Olive Oil
Salt and Ground Black Pepper
2 TB Red Wine Vinegar
2 TB Lime Juice
2 tsp Honey
6 TB Olive Oil
1/4 cup Minced Red Onion
1 small Jalapeno Pepper, minced
1 tsp Minced Garlic
1 Mango, diced
1 Avocado, diced
1/2 tsp Kosher Salt
Dash of White Pepper
6 cups Mixed Greens or Romaine Lettuce, washed
Whisk together the red wine vinegar, lime juice and honey, then whisk in the olive oil. When the vinaigrette is fully blended, add the onion, jalapeno, garlic, mango, avocado, salt and white pepper. Stir with a spoon to combine, then chill until ready to serve.
In a large skillet, heat 1-1/2 tablespoons olive oil over medium-high heat. Season the salmon portions with salt and pepper. When the oil is shimmering, place the salmon in the skillet, top side down and cook for about 4 - 5 minutes, depending on thickness, or until browned. Gently turn the salmon over and cook 4 - 6 minutes longer or until cooked through, but still a little pink in the center. Turn the heat off and remove the skillet from the stove to allow the salmon to rest until the salads are ready to be plated.
Place a bed of salad greens on each plate, then place a portion of salmon on top of the greens. Spoon the salsa over the salmon and serve. Enjoy!!