Wednesday, July 20, 2011

Honey-Pecan Crusted Salmon Salad

This is one of my favorite salads…especially in the summertime, when the temperatures are hot and I don’t want to spend much time in the kitchen. (You can also grill the salmon this way in tin foil if you don’t want to heat up the kitchen by using the oven.) It’s just the right balance of sweet, salty, and tangy. Enjoy!


Romaine Lettuce, enough for 4 salads
Roma or Campari Tomato
Sun Dried Tomato
Red Onion

Chop lettuce, top with diced fresh tomatoes, chopped sun dried tomatoes, diced red onion, and capers. Drizzle with Lemon-Caper Vinagrette (see preparation below). Top with Honey-Pecan Crusted Salmon (see Preparation below).


1 Tbsp. nonpareil capers
2 Tbsp. champagne vinegar
2 Tbsp. fresh lemon juice
3/4 tsp. fresh garlic, minced
3/4 Tbsp. dijon mustard
1/8 tsp. salt
1/8 tsp. pepper
1 cup olive oil
Handful fresh parsley
3/4 tsp. dried tarragon

In a blender, combine 1/2 capers with vinegar, lemon juice, garlic and mustard. On low setting, slowly add in olive oil until well incorporated. Fold in remaining capers and herbs. Drizzle over prepared salad.


4 Tbsp. honey
1/2 c. chopped pecans
3 Tbsp. melted butter
4 salmon fillets

Sprinkle each fillet with salt, top with pecans and drizzle with honey and butter. Broil on bottom shelf (so as not to burn pecans) 12-15 minutes or until salmon is cooked through. Serve on top of prepared salad.

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