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Seared Sockeye Salmon Salad with Figs and Honey Lemon Basil Vinaigrette

Shanna
Seared Sockeye Salmon Salad with goat cheese, blueberries, figs and a sweet and tangy honey lemon basil vinaigrette
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
assembly time 5 minutes
Total Time 28 minutes
Course Salads
Servings 4 Salads

Ingredients
  

  • For the Vinaigrette:
  • 115 g White Balsamic or White Wine Vinegar
  • 113 6 Honey
  • 3 Tablespoons lemon juice
  • 20 g fresh Basil leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 213 g extra virgin olive oil
  • For the Salmon:
  • 4 Sockeye Salmon Filets 5 ounces each
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Parsley
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon ground black pepper
  • 1 tablespoon high heat oil such as grapeseed or avocado oil for pan
  • For the Salad:
  • 20 cups mixed salad greens 4-5 cups of lettuce mix per bowl
  • 2-3 tablespoon microgreens arugula, sprouts etc
  • 300 g fresh figs quartered
  • 150 g cherry tomatoes sliced in half
  • 190 g blueberries
  • 113 g goat cheese crumbled
  • 40 g sliced almonds toasted
  • 65 g small red onion thinly sliced

Instructions
 

Instructions:

  • Make the vinaigrette first. Combine everything except the oil in a blender and blend until the basil is mostly pureed. Slowly add in the oil until combined. Taste and add more seasoning if desired. Set aside until ready to use. 
  • Preheat cast iron pan over medium high. Combine seasonings in a small bowl. Lightly brush tops of salmon with oil, divide season evenly. 
  • Heat tablespoon of oil in preheated pan, once shimmering place the salmon skin side up in the pan. Sear for 3-4 minutes. Carefully flip and continue to sear 4-5 min until fish is done and skin is starting to get crispy. Remove from pan and let cool for a minute or two before adding to salad. 
  • Assemble the salads:
  • Place 4-5 cups of salad greens, arugula and micro greens or sprouts in a large salad bowl, top with one quarter of the sliced figs, ¼ c cherry tomatoes, ¼ c blueberries, one ounce of the crumbled goat cheese, one tablespoon sliced almonds, and some of the red onion. Top with one of the salmon fillets and drizzle dressing over the top. Serve. 

Notes

You can cut the sockeye salmon into smaller filets if a smaller salad is desired. The dressing makes quite a bit and can be stored in the refrigerator for several weeks. Bring to room temperature and stir well before using.
Keyword Salad, Salmon, Sockeye Salmon, Wild Alaskan Salmon