Salmon with Salad and Carrot-Ginger Vinaigrette

This is the perfect dish to serve when a regular salad sounds boring, but you still crave something light, fresh and nutritious.  If you’re like me fish sometimes feels fussy and hard, but in reality fish cooks up really quickly and can be prepared very simply to let the flavor really shine on its own.

Pan-Fried Salmon

  • 1/2 Tbsp butter
  • drizzle of extra-virgin olive oil
  • 4 oz salmon filet per person
  • Salt and pepper to taste

Heat the butter in a skillet over medium-high heat.  Season the salmon well with salt and pepper.  When the skillet is really hot, place the salmon skin-side down in the skillet (you want it to sizzle as soon as it hits the pan).  Cook for 6 minutes on the first side, flip and cook for an additional 1 1/2 minutes.  Cooking time may very slightly due to the thickness of your filet.

Carrot-Ginger Vinaigrette

  • 1/2 cup grated carrot
  • 1/4 – 1/2 shallot, minced
  • 1 tangerine, juiced (or orange)
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp fresh ginger, peeled and minced
  • 1/4 tsp salt

Combine all ingredients in a blender and blend until smooth.  Taste and adjust seasoning as necessary.

Top a salad with the salmon and dressing.  Enjoy!

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