In the springtime this salmon salad has layers of flavors. In Louisiana our markets have citrus well into spring and I mixed in ripe mango and avocados. The pickled mustard seeds are a must for that just right bite!
Salmon Ingredients:
4 6-ounce, skinned salmon fillets
Salt and freshly ground black pepper
1 Tbl ground coriander
1/4 tsp ground cloves
1 tsp ground cumin
1 tsp garlic powder
1 tsp freshly grated nutmeg
½ tsp cayenne pepper
2 Tbl brown sugar
2 Tbl neutral oil
Directions:
Season fillets on both sides with salt and pepper. If necessary, combine spices and sugar in a bowl. Press some of the mixture onto the top of each fillet.
Preheat a large nonstick skillet over medium-high heat for 2 to 3 minutes. Add the oil and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.
Citrus Salad Ingredients:
2 Cara Cara oranges
2 Naval oranges
1 mango, peeled and cubed
4 Medjool dates, pitted and chopped
½ cup Castelvetrano olives, finely chopped
1 Tbl shallot, finely chopped
¼ cup flat leaf parsley, finely chopped
2 Tbl red wine vinegar
2 Tbl white balsamic vinegar
½ cup extra-virgin olive oil
1 Tbl citrus juice (from the fruit)
Zest of 1 orange
Freshly ground pepper
3 cups arugula
1 ripe avocado, pitted and sliced
¼ cup toasted pistachios
2 Tbl Pickled mustard seeds (recipe follows)
Sea salt
1 cup fresh herbs, such as basil, parsley, chives and mint
Directions:
Zest one of the oranges into a small bowl. Peel all the citrus, removing white pith. Cut some of the fruit into wheels and cube the rest and put into a medium size bowl.
To the bowl with the zest, add the dates, olives, shallots, parsley, vinegar, oil, and citrus juice. Season with salt and pepper.
In a large bowl add the arugula and some of the dressing, salt and pepper and toss to combine. Place the arugula on a large platter. In the same bowl, add the mango, citrus and avocado, salt, pepper and some of the dressing. Toss to coat and place on top of the arugula.
Break up the salmon into chunks and place on top of the salad and drizzle with the rest of the dressing, pickled mustard seeds and fresh herbs.
Pickled Mustard Seeds
Ingredients:
½ cup yellow mustard seeds
1 cup water
¾ cup cider vinegar
¼ cup sugar
1 ½ tsp salt
Directions:
Heat a small sauce pan over high heat. Add the mustard seeds and toast until fragrant about 3 minutes. Add the water, vinegar, sugar, and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until seeds are soft and plump and most of the liquid has been absorbed and still spoonable, about 20 minutes. Transfer to a bowl to cool.