$, Easy, Dressing, FastKylie Thompson

Seared Salmon Salad with Sweet and Spicy Horseradish Dressing and Homemade Croutons

$, Easy, Dressing, FastKylie Thompson
Seared Salmon Salad with Sweet and Spicy Horseradish Dressing and Homemade Croutons

Tonight, I decided I wanted a big salad and as I was walking around the grocery store, I saw that salmon was on sale. I decided to combine some pretty classic items – salmon, horseradish, tomatoes, and red onion into a deliciously perfect salad. This meal comes together faster than you can say I love it when Amazon slashes Whole Foods' salmon prices!  

GRADE

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 30 minutes (This time estimate includes the time to make the dressing)

INGREDIENTS

Sweet and Spicy Horseradish Dressing

1 pound skin-on salmon filet

3 thick slices of sourdough bread

3 tablespoons butter

4 cups greens of your choice

8 French breakfast radishes (or regular radishes)

2 ripe tomatoes

1/4 red onion

Salt and pepper to taste

Olive oil

METHOD

Prepare Ingredients: Pat the salmon dry and season with salt and pepper. Chill until ready to use. Cut the sourdough into bite-sized cubes. Halve or quarter the radishes and chill until ready to use. Thinly slice the tomatoes and season with salt and pepper. Thinly slice the red onion.

Prepare the Croutons: Heat the butter in a skillet over medium high. Once melted and frothy, add the sourdough cubes and toss to coat in the butter. Cook for 8-10 minutes, tossing regularly, until browned and toasty on all sides. Add olive oil if the skillet seems to try. Transfer the croutons to a small bowl and cover with foil to keep warm. Wipe out the skillet.

Cook the Salmon: To the same skillet, add 2 tablespoons of olive oil and heat over medium high. Once very hot, add the salmon, skin-side down, and cook for 5-7 minutes per side, depending on how done you prefer your salmon. The salmon skin should be very crispy and the salmon flesh should be well browned and seared. Remove from heat.

Toss the Greens: In a large salad bowl, toss the greens with the radishes and a sprinkle of flaky sea salt and fresh cracked pepper.

To Serve: Divide the greens and radishes between bowls. Top with the sliced tomato and warm croutons. Arrange a salmon filet on top. Serve with the Sweet and Spicy Horseradish Dressing. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!