If you are looking for a quick, weeknight dinner or impressive weekend brunch, this recipe checks all the boxes! I use wild salmon, but you are welcome to use farmed salmon if you wish. Both wild and farmed salmon have benefits! While wild salmon might be considered the better choice, it is more expensive making farmed salmon the more affordable option. Red Pears are a perfect accompaniment to salmon. The subtle sweet flavor and smooth texture combined with a squeeze of fresh lemon juice, pushes this over the top and balances the richness of the pecan, Dijon dressing.
Ingredients:
- ¼ c. pecans chopped
- 2 ½ tbsp. olive oil
- ½ c. Parmigiano-Reggiano cheese divided
- Juice of one fresh lemon
- 1 tbsp. white wine vinegar
- 1 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. water
- 1 tbsp. minced garlic
- Salt & pepper to taste
- 4-6oz salmon steaks
- 1 Joyfully™ Grown Red Pear, quartered, cored and thin sliced
- 4 cups of mixed greens
- 1 head of endive divided
Directions:
- Preheat oven to 425°F
- Chop the pecans and place in a small bowl along with half the olive oil, cheese, half the juice of lemon, white wine vinegar, honey, Dijon, water, garlic, and a dash of salt and fresh ground pepper. Stir to combine and allow to rest while you continue the recipe.
- Season salmon steaks with salt and pepper. Heat a large oven safe skillet on high with the remaining oil. When the oil is smoking, add the salmon carefully, skin side down; cook for 3 minutes, transfer the pan to the preheated oven and allow to cook for 4 minutes. Remove from oven and allow the salmon to rest in the pan while you prepare the salad.
- Combine the mixed greens and endive in a large bowl, toss the thin sliced pears atop the salad.
- Divide greens mixture evenly among four plates, add salmon steak, dressing mixture and sprinkle with the remaining Parmigiano-Reggiano cheese if desired.
Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard
