This recipe for Pan Seared Salmon Salad is so easy to make, and also includes a healthy and delicious Honey and Lemon Dressing.
00:00 Introduction
00:46 Ingredients
04:20 Season Salmon
05:16 Prepare Mango, other Fruits/Veg
07:20 Finely Mince (Ciseler in French) Shallot
09:20 Make Dressing
11:50 Portion Salmon
12:29 Sear Salmon
16:47 Assemble/Plate Salad
23:10 Taste Test
Ingredients
Salmon:
Skinless filet of Salmon (enough to cut into 4 oz servings for each person)
Olive oil to coat
1 Tbsp Olive oil to sear
1 Tbsp Unsalted Butter
Light Rub:
Smoked Sweet Paprika
Opt: Harissa
Cayenne Pepper
Smoked Salt
Black Pepper
Salad:
Mixture of baby greens
Baby Arugula
Cherry Tomatoes
Basil Leaves
Mint leaves
Fresh Kiwi, diced
Fresh Strawberries, thinly sliced
Baby Radishes, thinly sliced with a Mandoline
Beets (fresh or pickled), cubed
opt: Chopped and Whole Toasted Walnuts
Salad Dressing:
1/2 cup GOOD Extra Virgin Olive Oil
1 Meyer Lemon (Juiced)
1-2 tsp Honey to taste
1/2 Shallot, finely minced
Salt/pepper to taste
If you are inspired to re-create any of our recipes, please feel free to post a photo on our "Homecooking With Chef Walter" fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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