For vinaigrette, in a small bowl combine lemon juice, honey, mustard, and garlic and whisk together.
Recipe
Author
Montchevre®
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Description
A healthy summer meal full of fresh ingredients that all pair well with Montchevre® Goat Cheese Crumbles.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| Vinaigrette | ||
| ¼ c. fresh lemon juice (from 1 lemon) | ||
| 2 tsp. honey | ||
| 1 tsp. Dijon mustard | ||
| 1 minced garlic clove (about ¼ teaspoon) | ||
| ½ c. extra virgin olive oil | ||
| Salt and black pepper, to taste | ||
| Salmon Salad | ||
| 1 ½ tbsp. vegetable oil | ||
| 2 (4 ounce) salmon fillets | ||
| 4 oz. mixed greens | ||
| 6 strawberries, hulled and sliced | ||
| ¼ c. chopped walnuts | ||
| ⅛ small red onion, thinly sliced | ||
| 4 oz. Montchevre® Goat Cheese Crumbles | ||
| Salt and black pepper, to taste | ||
Things To Grab
- Small bowl
- Whisk
- Large skillet
- Metal spatula
- Large bowl
- Tongs
- 2 large serving plates or bowl
Directions
Slowly drizzle oil in a steady stream while whisking until mixture has emulsified.
Season with salt and pepper and stir together.
Set aside.
For salmon salad, generously season salmon fillets with salt and pepper.
- Place a pan over medium-high heat.
- Once pan is hot add oil and swirl around to coat.
- Add salmon fillets, skin-side up, and sear for about 5 minutes.
- Lower heat to medium and gently flip each fillet.
- Continue to sear salmon for an additional 5 minutes or until fillets have just cooked through.
- Remove salmon from pan and roughly flake apart using a fork.
- Pour 1/3 cup vinaigrette into a large mixing bowl and top with mixed greens.
- Gently toss together until greens are evenly coated.
- Divide greens between two large plates/bowls and top with flaked salmon, strawberries, avocados, red onion, and walnuts.
- Finish each salad with a generous sprinkle of goat cheese crumbles.
- Serve.
Recipe Source:
Montchevre