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
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.