Description
Sesame-grilled salmon and mixed greens tossed with chopped tomatoes, fried capers, and ginger-lime vinaigrette.
Ingredients
- 5 Tablespoons Vegetable Oil, Divided
- 4 whole (6 Oz. Size) Center-cut Salmon Fillets
- 2 teaspoons Sesame Oil
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 3 Tablespoons Capers, Rinsed, Drained, And Dried
- 4 cups Mixed Baby Greens
- 1 whole Roma Tomato, Seeded And Diced
- FOR THE VINAIGRETTE:
- 2 Tablespoons Fresh Lime Juice
- ½ teaspoons Finely Grated Fresh Ginger
- ½ teaspoons Honey
- ¼ cups Extra Virgin Olive Oil
- 1 pinch Salt
Preparation
Preheat oven to 400°F. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brush tops of salmon fillets with sesame oil and season with salt and pepper. Add to pan and cook for 2 to 3 minutes, until skin is crispy and golden brown. Flip fish over and transfer to oven. Cook for 8 to 10 minutes, until fish flakes easily and is cooked through.
Meanwhile, heat remaining vegetable oil in a small, shallow pan over medium heat, until it registers 350°F. Add capers and fry for 30 seconds, then drain on paper towels.
For the vinaigrette, whisk together lime juice, ginger, honey, olive oil, and a pinch of salt in a small bowl to combine.
Toss together baby greens, tomatoes, and fried capers in a large bowl. Drizzle vinaigrette over salad and toss to combine. Divide salad between plates and top each with a salmon fillet.
