Cissy posted 04-24-98 Salmon Salad (1 serving) 1 4-6 oz. slice of salmon fillet (from the thick end) 2 tsp each: fresh thyme, fresh dill, fresh oregano, fresh basil 1 tsp fresh French tarragon 1 tsp oil mixed fresh greens -- as much as you like for a salad sliced green onions your favorite vinaigrette dressing Combine herbs and mince finely. Pat herbs all over salmon, including skin. Heat a black cast-iron fry pan until hot. Add half of oil and salmon, skin-side down. Fry for a couple of minutes, then turn to fry other side, using additional oil as necessary. Do not overcook! Salmon should be slightly rare at the center and not at all dry. Dress mixed greens and onions with vinaigrette, then place cooked salmon on top.
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