My next recipe was sent to me, via my mother years ago. She found it in a magazine. I can’t recall which one she got it from, but she thought it looked healthy and tasty. She wasn’t wrong.
This simple salad is filling and yet lite. It’s a healthy slab of salmon that doesn’t require a heavy dressing to be tasty.The tomatoes compliment the salmon and add a light juicy flavor. It’s the perfect salad to ween yourself off of heavy dressings like ranch and blue cheese, because it teaches you how tasty a salad can be without all the fatty bells and whistles. Trust me, I loved ranch dressing in my youth, but now I crave balsamic dressings with oregano because they compliment as opposed to overwhelming the taste of a salad.
So to make this healthy protein salad, you’ll need 16 cherry tomatoes, 2 teaspoons of olive oil, plus a 1/4 cup for later, 4 6 oz. salmon fillets with skin, 1/2 cup of fresh lime juice, 1/4 cup of grapeseed oil, and 4 oz. of mixed baby green lettuce.
The first step is to pre-heat your oven to 375 degrees. Once it’s heated you will place the tomatoes inside to roast, but before you do so, drizzle two teaspoons of oil on top. They will roast for about 8 minutes.
While they are roasting, you will cut a couple of diagonal lines into each salmon fillet and sprinkle salt and pepper on top. This technique is called scoring and is done to open up the meat so it absorbs ingredients more deeply. Once you are done scoring, place the salmon on a saute pan with the salmon skin facing down. Set the heat to medium-low and then finally to high. I admittedly do not understand this, since there are no instructions as to how long you are supposed to keep it on medium-low, but I’m assuming it’s so the salmon can be a bit slow cooked. Anyway, you will cook the skin side for 2-3 minutes and then flip and cook for 1-2 minutes. The goal is for the salmon to have a slight pink color in the middle.
Once that’s done, you might as well make your dressing. To do so, you will slowly whisk and pour, the grapeseed oil and 1/4 cup of olive oil into a bowl with the lime juice already inside. Season with salt and pepper to your liking as well.
The final step is to put everything together! So, get your lettuce out, place a salmon fillet on top with some tomatoes, and drizzle with oil.
The final result, as I said at the top of this entry, is quite good! I feel it’s versatile as well. Meaning, that you could just keep the recipe for the tomatoes and salmon, add rice, and just sprinkle a bit of lime juice for flavor.
That’s the beauty of salmon, though. It’s simple to cook and doesn’t require a lot of dressing up. It’s a low maintenance kind of gal.