Salt-Baked Salmon Salad

From Lance Dean Velasquez, a 1996 Best New Chef, now at Johnfrank's in San Francisco.

Slideshow: More Terrific Salads

  • Servings: 4

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  • Kosher salt
  • One 1-pound salmon fillet, with skin
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 6 cups packed mesclun (3 ounces)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Calamata olives, pitted and chopped
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped basil

How to make this recipe

  1. Preheat the oven to 400°. Spread a 1/4-inch layer of kosher salt on a small rimmed baking sheet. Nestle the salmon in the salt, skin side down. Bake for 15 minutes, or until just cooked through. Using a spatula, lift the fillet from the skin and break it into bite-size pieces.

  2. In a large bowl, whisk the oil with the vinegar, mustard and garlic; season with salt and pepper. Add the mesclun, tomatoes, olives, chives and basil and toss. Add the salmon; toss gently and serve.

Contributed By Photo © James Baigrie Published July 2001

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