RECIPE

Salt-Baked Salmon Salad

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • HEALTHY

Ingredients

  • Ingredients
    1. Kosher salt
    2. One 1-pound salmon fillet, with skin
    3. 1/4 cup extra-virgin olive oil
    4. 2 tablespoons balsamic vinegar
    5. 1 1/2 teaspoons Dijon mustard
    6. 1 garlic clove, minced
    7. Salt and freshly ground pepper
    8. 6 cups packed mesclun (3 ounces)
    9. 1 cup cherry tomatoes, halved
    10. 1/2 cup Calamata olives, pitted and chopped
    11. 2 tablespoons chopped chives
    12. 2 tablespoons chopped basil

Directions

  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.