Salmon Salad
Ingredients
| Spice Rub: | ||
| 1 tsp kosher salt | ||
| 1 tsp ground coriander | ||
| 1 tsp ground cumin | ||
| 1 tsp smoked paprika | ||
| 1 tsp brown sugar | ||
| 1 tsp garlic powder | ||
| Dressing: | ||
| 2 tbs mayonnaise | ||
| 1 tbs honey | ||
| 1 tsp Dijon mustard | ||
| 2 tbs sherry vinegar | ||
| 1 tbs extra virgin olive oil | ||
| 1 tsp whole fennel seed | ||
| 1/2 tsp smoked paprika | ||
| 1/2 tsp ground coriander | ||
| Salad: | ||
| 2 (6oz) wild salmon filets | ||
| 8 cups mixed salad greens | ||
| 2 carrots, grated | ||
| 2 tbs toasted pine nuts |
Directions:
- Combine all the spice rub ingredients and mix well.
- In a bowl, combine the dressing ingredients and mix well. Cover and refrigerate.
- Rub the salmon evenly with the spice rub. You may have some rub left over.
- Grill, broil or pan sear the salmon to you level of designed doneness.
- While the salmon cooks, divide the salad greens between 2 plates. Sprinkle each plate with pine nuts and carrots.
- Place the salmon filets on top of the salads and drizzle with the dressing. Serve extra dressing on the side.
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