Seared Salmon Salad over Mixed Greens
Seared Salmon served over mixed greens with dried cranberries, feta cheese, and candied pecans and a raspberry vinaigrette.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
- 4 boneless salmon filets
- salt and pepper
- 1/4 teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- 12 cups mixed salad greens
- 1/2 cup dried cranberries
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons corn syrup
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 cup pecan halves
- 3 tablespoons raspberry balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 cup canola oil
- kosher salt and freshly ground black pepper
Make the Candied Pecans. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Combine corn syrup, sugar, salt, and cayenne pepper in a medium bowl. Add pecans and stir to coat. Spread on baking sheet and place in oven 5 minutes. Stir and place back in oven for 10 minutes. Let cool.
Make Vinaigrette. Whisk together vinegar, lemon juice, and honey. Gradually add in canola oil, whisking continuously. Season with salt and pepper. Set aside.
Make Salmon. Season salmon with salt and pepper and sprinkle with paprika. Heat oil in a large skillet over medium heat. Place salmon in pan, skin side up for about 4 minutes. Turn and cook until salmon is medium-rare, about 4 more minutes.
In a salad bowl, toss mixed greens with cranberries, red onion, and feta. Divide between 4 plates. Top with salmon and pecans and drizzle with Vinaigrette.