When I woke up this morning, I had no intentions of spending the game at a football game – but that is what ended up happening. I actually planned on using the day to grade, clean and prepare for next week. But things happen. Sister-in-laws talk you into doing things sometimes. And more often than not, you’re glad you gave-in to the pressure.

The only problem with my spontaneous day was that when I headed to the game, I had only eaten a bowl of cereal. Then I spent the rest of the day riding public transportation, sitting in the sun, and screaming for the Broncos (who won!), and by the time we got home at 6pm, I was more than hungry. Waaaay more than hungry.

Luckily, I had dinner already planned. I found this recipe from the culinary school at Baltimore International College about a month ago, and tonight was the night.

Both Meeker and I agreed, it was absolutely delicious. And it only took about 15 minutes from start to finish, which was excellent news for my starving belly.

Pan Seared Salmon Salad

Servings: 2

Ingredients:
2 salmon fillets or steaks, 3 to 5 ounces each
2 ounces hazelnut oil
1 teaspoon dill, chopped
1 teaspoon thyme, chopped
1 teaspoon Italian parsley, chopped
3 cup mesclun salad mix
1⁄2 red pepper, julienne slice
1/8 cup red onion, sliced
1⁄4 cup sun-dried tomato, re-hydrated and julienne slice
1/8 cup salad croutons
1 tablespoon pine nuts, roasted
2 tablespoon extra-virgin olive oil
2 tablespoon balsamic vinegar
Salt and pepper to taste

Directions:
1.) Combine fresh herbs and hazelnut oil and pour over salmon
2.) Pan sear or grill salmon until tender, about 5 to 10 minutes. Keep warm.
3.) Combine extra-virgin olive oil, balsamic vinegar, salt and pepper in a mixing bowl.
4.) Add salad ingredients and toss.
5.) Divide salad onto 2 chilled dinner plates.
6.) Place salmon on top of salad and serve.

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