| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 558 | 38g | 6g | 16g |
| sugars | fibre | protein | salt |
| 9g | 7g | 42g | 0.3g |
When it comes to hearty dishes that take you on a journey of tastes, textures, and colors, the Pan-fried salmon with lamb’s lettuce salad does not disappoint. Influenced by my love for the great outdoors and passion for cooking game meat and hearty mountain fares, I have come up with a recipe that captures the essence of nature’s bounty in the most delectable and healthy way.
A Symphony of Flavors and Nutrients
The satisfying crunch of the toasted almonds, the lusciousness of the salmon, the zesty tang of the oranges, and the sweet kick from the strawberries, come together to flaunt an array of flavors certain to entertain your palate. Not to mention the health benefits that each ingredient brings to the table. Salmon, a favorite among the trout and game meats I specialize in, is packed with Omega-3 fatty acids, protein, and vitamin D, promoting heart health and aiding in brain function. The salad components add fiber, vitamin C, and several other essential nutrients making this a dish not just flavorful, but healthy too.
Versatile and Complementary
One of the reasons I relish the Pan-fried salmon with lamb’s lettuce salad so much is its versatility. You can present it as a hearty main course, or serve it as an accompanying dish to diverse foods. It pairs well with a robust chardonnay or even a refreshing verdejo, making your dining experience a memorable one.
Additionally, gastronomically, it’s on the same page as dishes like the Pan-fried gurnard with Mediterranean lentils or Goan Shrimp curry — meals that are flavorful, nourishing, and vibrant. But what other dishes am I inspired by? Well, that would have to be the delicious fare Gordon and I often whip up together in our gourmet kitchen: a marriage of his connoisseur’s touch and my love for nature-influenced cooking.
Ultimately, I am thrilled to share this recipe with you because it is a love letter to what I am most passionate about: creating recipes that are not just about the taste, but also about the experience and the deep-rooted connection with nature and good health. Bon appetit!
What You’ll Need
- 6 salmon fillets, each about 5-6 ounces
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 6 handfuls of lamb’s lettuce
- 2 oranges, segmented
- 12 strawberries, hulled and halved
- 1/2 cup almonds, toasted and roughly chopped
- 3 tablespoons apple cider vinegar
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 1/2 teaspoon mustard
Method
Step One
Season the salmon fillets with salt and black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the oil is hot, add the salmon fillets, skin-side down, and cook for about 4-5 minutes on each side, or until the fillets are golden brown and cooked to your preferred level of doneness.
Step Two
While the salmon is cooking, prepare the salad. In a large bowl, combine the lamb’s lettuce, segmented oranges, halved strawberries, and toasted, roughly chopped almonds.
Step Three
To make the dressing, whisk together the apple cider vinegar, extra-virgin olive oil, honey, and mustard in a small bowl until well combined. Season with salt and pepper to taste.
Step Four
Drizzle the dressing over the salad and toss gently until all the ingredients are well combined and evenly coated in the dressing.
Step Five
To serve, divide the salad evenly among six plates. Top each plate with one of the pan-fried salmon fillets. Drizzle any remaining dressing over the salmon and salad, if desired. Enjoy while the salmon is still warm.
