Truffle Salmon Salad

This recipe is quick, low maintenance, and great for a high protein dinner salad night. My wife didn’t used to like salmon. Now, this meal is one of her favorites. The truffle oil is not an essential ingredient, but it adds a nice flare to the fish if you’re willing to splurge for it.

The baked salmon can also serve as a standalone dinner in lieu of combining it into a salad. Instead, just serve the fish with a side of buttered rice and veggies such as roasted brussel sprouts or cauliflower.

Ingredients:

  • 1.5 lbs of Atlantic salmon
  • 1/2 lb spring mix or arugula
  • 1 small red onion, sliced thinly (use a mandolin if you have one)
  • 1 avocado, cubed
  • 1/4 cup slivered almonds
  • 2 Tbsp butter
  • 1 tsp truffle oil
  • 1 small shallot, minced
  • 4 oz goat cheese, crumbled (Laura Chenel is ideal)
  • 1 Tbsp sherry vinegar
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp dried thyme
  • 1 tsp Dijon mustard
  • 4 Tbsp extra virgin olive oil

Preheat the oven to 400 degrees. If you have a Traeger, you can use it instead of the oven to give the salmon a smoky flavor. Place the salmon skin side down in a shallow baking dish. Melt the butter in a small pot over low heat. Once melted, add the truffle oil to the butter and stir. Brush the top of the salmon with butter mixture. Sprinkle with sea salt and cracked pepper to taste. Place the salmon uncovered in the over or Traeger for 20 minutes. When finished, let the salmon cool before adding it to the salad – about 30 minutes in the refrigerator. Using two forks, separate the salmon into small, flaky chunks. Discard the salmon skin.

For the salad, combine the spring mix, goat cheese, almonds, onions, and avocado. Set aside.

For the vinaigrette, I like to macerate the ingredients for 15 to 30 minutes before adding the oil. I also like to use an immersion blender to create a smooth finish. In a bowl or blender pitcher, combine the vinegar, lemon juice, shallot, thyme, Dijon mustard, and salt and pepper to taste. After the maceration period, add the olive oil and blend on low speed for 15 to 20 seconds until the vinaigrette looks even and not chunky. If you don’t have an immersion blender, just whisk all the ingredients together.

Top the salad with the salmon and toss with the vinaigrette. If you’re feeling extra ambitious, adding some homemade sourdough croutons would this salad insanely tasty.