I really like incorporating salmon into my diet. It is such a full flavoured fish it really doesn't need too much done to it. The taste just shines through even with a simple searing with salt and pepper. Salad is another story, it really needs a flavourful vinaigrette to jazz up the leafy greens. Since the mustard vinagrette is served warm, the ingredients in the dressing not only slightly wilt the salad greens but also give it a much sharper flavour. If you're looking for a light but satisfying meal this is it!

Adapted and modified from the Canadian Living Magazine: December 2004 issue. Recipe by the Canadian Living Test Kitchen.

Serves 4


  • 4 salmon fillets (6 oz. each)
  • freshly cracked black pepper
  • 1/4 tsp kosher salt
  • 1/4 tsp dried thyme
  • 4 tbsp Extra virgin olive oil
  • half a small onion, thinly sliced (can use red onion)
  • 1 tbsp dijon mustard
  • 3 tbsp white wine vinegar
  • 1 package of fresh spinach
  • 1/2 cup cherry tomatoes, halved

Preheat a large non-stick skillet on medium high heat, season the salmon fillets with salt, pepper and the dried thyme. Drizzle in 1 tbsp of olive oil and start to sear the salmon fillet. It should take about 5 minutes per side. Once done, place the cooked salmon on a plate and place foil over it. In a salad bowl, add in the package of fresh spinach and the halved cherry tomatoes.

In the same pan, with any juice from the salmon drained off, drizzle in 2 tbsp of olive oil and turn the heat down to low. Gently saute the sliced onions for a minute, seasoning with salt and pepper. Whisk in the white wine vinegar and the dijon mustard for a minute. Then turn the heat off, add another tbsp of olive oil and then pour it quickly over the salad green. Mix together the salad and the dressing and serve immediately along side the salmon.

Cook's Tip: Can substitute the spinach for arugula if you wish. You can also add sliced avocado into the salad as well.

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