Citrus-Figgy Salmon Over Greens
DIFFICULTY | Easy COOK TIME | 15 mins PREP TIME | 20 mins
INGREDIENTS:
Serves (2)
10 oz salmon filet, scaled and deboned
1 tablespoon quality fig preserves with orange
1 lemon, juiced
1 teaspoon dijon mustard
1 tablespoon chopped capers
1 tablespoon neutral oil
2 tablespoons good finishing olive oil
1/4 bunch mint leaves, picked and torn
1 mini cucumber, sliced
8 cherry tomatoes, halved
Handfuls mixed greens
Maldon, sprinkle for seasoning
Mix together fig preserves, lemon juice, dijon mustard, and chopped capers until smooth. If it’s rather thick you can thin slightly with a touch of water.
Pat dry salmon filet with paper towels to make sure completely dry. Heat a nonstick skillet over might heat, once to temp add the neutral oil and then the salmon skin side down. Lower to medium high heat and cook until skin is crispy and salmon has half cooked on that side, about 4-5 minutes.
Turn the salmon over and cook the other side to your desired doneness, I reccomend about another 3-4 minutes for a nice medium. Cooked but with a slight wiggle in the middle.
On a platter lay some mixed greens, garnish around with torn mint leaves, halved tomatoes, and sliced cucumbers.
Place the whole salmon from the pan in the center of the greens.
Spoon all the sauce over the greens and fish, drizzle more lemon if you’d like, sprinkle flake salt, and drizzle good olive oil.
Flake fish apart as you serve, gathering salad and salmon with each scoop.
ENJOY!
Chef Sean
