Cooking for two

Salmon gets sweet and tart in salad

Salmon With Baby Greens
Salmon With Baby Greens

Salmon, clementines, cherries and baby greens come together in this citrusy, sweet, tart and tangy entree salad.

The fruity-tangy dressing and sweet-tart dried cherries complement the rich salmon while the tender, but slightly bitter, greens provide balance.

The whole thing comes together in about 15 minutes. Add some brown rice or crusty bread to round out the meal.

Salmon With Baby Greens

1/3 cup extra-virgin olive oil, plus more for coating pan

2 (4- to 6-ounce) salmon filets

Salt and ground black pepper

3 tablespoons white wine vinegar OR satsuma wine vinegar

3 tablespoons freshly squeezed clementine or orange juice

1 to 2 teaspoons sweet mustard such as maple mustard or honey-Dijon

4 ounces mixed baby greens such as spinach, kale and chard

2 tablespoons dried cherries or cherry-flavored dried cranberries

Heat just enough olive oil to coat a large skillet or ridged grill pan over medium heat.

Season the salmon on both sides with salt and pepper.

Add salmon and cook about 4 minutes per side, or until a rich, golden brown crust develops and salmon is cooked to desired doneness.

Meanwhile, in a small bowl, whisk together the vinegar, clementine juice, mustard and salt and pepper to taste. Whisk in 1/3 to1/2 cup of the olive oil.

Divide baby greens between two dinner plates. Sprinkle with cherries. Top each pile of greens with a piece of salmon.

Drizzle vinaigrette over salmon and greens.

Makes 2 servings.

Food, Pages 32 on 03/05/2014

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