Wild Alaskan salmon is so rich in flavor that it needs little in the way of adornment. This classic dish is ready in 20 minutes, with a foolproof procedure that makes it perfect, every time.
1 tablespoon olive oil
4 salmon fillets
4 teaspoons tamari
5 garlic cloves, finely minced
5 teaspoons minced fresh rosemary
1 small head frisee
1 small head radicchio
1 medium Belgian endive
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon walnut oil
1/4 cup olive oil
Fresh rosemary sprigs for garnish
1. Heat oil in a large skillet. Season fillets with salt and white pepper. Place fillets in pan, skin side down, and sear for 1 to 2 minutes, until a golden crust forms.
2. Turn salmon over, and sprinkle top with tamari, 4 of the garlic cloves, and 4 teaspoons of the minced rosemary. Add 1/2 cup water to pan, reduce heat to medium-low, cover and cook for 10 to 12 minutes, depending on thickness of fish, adding more water if needed to keep level 1/4 to 1/2-inch deep.
3. While salmon is cooking, tear lettuces into bite-sized pieces and toss together in a medium bowl. In a small bowl, whisk together mustard, vinegar, remaining garlic, and remaining rosemary.
4. Whisk in walnut oil and olive oil, and season to taste with salt and pepper. Drizzle just enough dressing over salad to lightly coat leaves, and toss to mix well.
5. Remove cooked salmon from pan, peeling skin off if necessary. To serve, divide salad between four individual plates. Arrange a salmon fillet beside each salad. Garnish with fresh rosemary springs, and serve immediately.
PER SERVING: 368 CAL; 40 G PROT; 20 G TOTAL FAT (4 G SAT FAT); 4 G CARB; 80 MG CHOL; 451 MG SOD; 1 G FIBER; 1 G SUGARS
Photo by: Pornchai Mittongtare