Finally back in my kitchen with my associate.
While at our amazing brunch, Will and I took the time (post eating of course), to write our grocery list for the week. Since we had cleared out the pantry and fridge for our impending 2 weeks away, we had absolutely zero food. We had a blank canvas for the week, but this also meant our bill was going to be more than usual 😦 .
Will mentioned that he wanted to eat extremely healthy this week, as the wedding is getting super close. So, we decided on a salad topped with a delicious seared salmon as one of our meals. I know, I know, this is more expensive than our usual meals, but sometimes you simply have to treat yourself.
As we were both exhausted from traveling and such, we decided to have the salmon last night. Why? Well, this meal is super quick, easy, and quite scrumptious.
Will and I brushed up on ways to cook salmon, and decided to pan sear it with the skin on in olive oil. We found some cooking time and seasoning suggestions on Food Network.
Before we did anything else, we sprinkled the salmon with salt, pepper, and cumin.
We heated 1 Tbsp of olive oil in a frying pan on medium-high heat. Once the oil was aromatic and heated, Will put the salmon, skin down, on the pan. He seared the skin for about 7 minutes, and then flipped the fillets and cooked for an additional 3 minutes or so.
While he was cooking the salmon, I made a dressing for the salad. This dressing was SUPER easy and delicious. Although it is extremely convenient to grab a dressing at the grocery store, it is so satisfying to quickly whip up your own sans preservatives and all those weird ingredients. I found this simple honey- balsamic vinaigrette recipe on Martha Stewart.
The recipe calls for:
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 1/4 c. Extra Virgin Olive Oil
- Salt & Pepper
Naturally, I did not have one of the ingredients, but I made do anyways. I made the dressing without the Dijon mustard, by adding a heaping 1/4 tsp of garlic powder.
So what sort of salad did we make to go with this lovely salmon? We ripped up and washed some romaine lettuce, and mixed this with some arugula. I toasted and chopped some almonds (place almonds on baking sheet, no oil or anything, and bake @ 350 for 10 mins), cut up some avocado, and diced some red onion. I also got out the craisins and goat cheese for some additional toppings.
Okay, so before everyone yells at me, I know a lot of you never mix seafood and cheese. Some people see this as some sort of horrible crime. Honestly, I agree most of the time. But, to me, there is something so amazing about goat cheese and salmon when mixed together in a crisp salad. So, hate all you want, but don’t knock it until you try it.
The finished product was so delicious! We even tried the crispy salmon skin, and it was SO GOOD, omg.
What would we change for next time? Will, always so hard on himself, decided that he would sear the salmon skin for a longer period of time and try to get it a little more even. I would honestly be sure to have Dijon mustard. Although the dressing was very good without it, I think the mustard would add something special. Other than that, we were extremely pleased and delighted as to how everything turned out.
The entire meal took like 20 minutes to make, and was WAY cheaper than ordering salmon out somewhere. There are so many different types of salads you can make! Just keep the salmon simple, and you can take the dressing and toppings in any direction that suits your fancy 🙂 .