The other night, while perusing my refrigerator for dinner ingredients, I decided to make a seared salmon and spinach greens salad. Buttttt… that seemed a little boring (and not quite filling enough for a dinner salad), so as I continued my hunt, I began pulling out ingredients that eventually took on the appearance of a cobb salad. And thus, this delicious dinner salad was born. (Apologies for the poor photos.. dinner time has been rushed a little lately! I promise, it tastes significantly better than it looks! I’ll update with a better photo once I’m able to prepare the dish again!)
It’s no secret that I love salmon as posted here, here, here, and here, so not too surprising that I had some on hand and was searching for a new and interesting way to serve it. The dill dressing that I whipped up is very similar to the the lemon herb mayo that I use in my broiled salmon recipe. I simply added some sour cream and white wine vinegar for a bit of tanginess as well as some chopped finely chopped green onions
A note on searing salmon: I have a grill pan on hand, so I prefer to cook food such as salmon on it, rather than using a flat pan. (note the grill marks on my fish) However, if you don’t have a grill pan, searing the salmon on a non stick or stainless steel cookware works perfectly fine! I always start skin side down, on medium high heat and cook until both sides are nice and browned. If your salmon still has the skin on, it will cook a few minutes longer than salmon without skin on. Depending on the thickness of your fish, start with approximately 3-4 minutes per sides, checking the salmon close to the end of the cooking time to see if it flakes easily. I find that once the fish is nicely browned on both sides, it’s usually ready to come off the heat. Add any additional cooking time, if necessary. Once the salmon has finished cooking, the skin will pull off easily.
Don’t be skeptical of using some of these ingredients together. Salmon and blue cheese?? Yes! They are delicious together and really make for a nicely balanced bite. With addition of the other salad components and the lemon and dill dressing, this salad is a bright and filling dinner for anyone. My kids ate it up, and yours will too. Oh yes, and it has bacon. And let’s be honest.. bacon makes everything better!
- 1 lb salmon filet
- 1 tbsp olive oil
- 3 eggs, hardboiled and sliced
- ½ cup diced cucumber
- 4 slices bacon, cooked and crumbled
- 1 green onion, thinly sliced
- ⅓ cup blue cheese, crumbled
- Creamy Dill Dressing (recipe below)
- Salt and pepper salmon on both sides and set aside until ready to cook.
- Preheat a grill or flat pan over medium high heat. Add the olive oil and heat until almost smoking. Cook the salmon skin side down (if the salmon has skin) until brown along bottom, approximately 3-4 minutes. Flip salmon and cook on other side for the same amount of time, or until nicely browned. Check the doneness of the fish by flaking with a fork. If the fish flakes easily, it's done. Otherwise leave on the heat for an additional few minutes. Remove from heat and cut into serving sizes.
- Meanwhile assemble the salad by adding the cucumbers, green onion, bacon, and blue cheese to the spinach and tossing to combine. Divide amongst plates and top with hard boiled egg slices, the creamy dill dressing, and a piece of seared salmon.
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp white wine vinegar
- 1 lemon, juiced
- ½ tsp prepared horseradish
- 1 chopped green onion, white and green parts
- ⅓ cup chopped fresh dill
- Salt and freshly ground pepper to taste
- Combine all ingredients and let stand until salad is ready. Add any additional ingredients to taste, as necessary. If dressing seems too thick, add additional lemon juice to attempt to thin slightly.
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