I am especially excited about this post because I grew the mixed baby lettuce for my salad right on my patio! One of the many things I love about working from a home office is that I can prepare a salad for lunch without having to do it the night before or morning of. I did cook the salmon the night before which made for a super quick preparation. These greens were the first of the season from my planter and picking it knowing I would be eating it in minutes made me really happy. This post is not really much of a recipe, more like a celebration of my "garden" which gave me the best lunch I've had in a long time. This is a great option for an easy lunch or dinner when company is over.
4-6 oz. pc of fresh wild salmon
slice of tomato (mine was heirloom because I love them and think they are extra pretty)
extra virgin olive oil
salt and pepper
Salt and pepper the fish and place the flesh side down in a medium hot non stick lightly oiled pan. Don't touch the fish for about 2-3 minutes. You want a sear on the flesh so a crust forms, if you move it to soon you will tear it. Flip the fish so the skin side is down, cook another approx. 2 minutes so fish is slightly firm to the touch. I personally prefer the skin removed so I did it while fish was still hot as I find it comes off easier that way. (What I did after this was let it cool and put in the fridge for use the next day but you can use right away if you like). At lunch time heated up a dry pan to medium high and put the fish in and heated through on both side, maybe 1 minute max each side. Set aside to cool off a bit.
Take 2 Tbsp. of balsamic vinegar and heat it in a small pan over medium heat for a few minutes until it reduces by about half. It will have a slightly syrupy consistency. With flame off add 1-2 Tbsp. of extra virgin olive oil and whisk together to make the dressing. (You can add if tiny bit of Dijon if you want but I went very basic today). Toss the lettuce with slightly warm dressing, salt and pepper and plate with tomato slice and salmon. Enjoy!