In the Kitchen: Pan Seared Salmon Salad
by Stephanie Koathes Dec 3, 2018
Who said salads were boring?
You can whip up salad that’s healthy, filling, and delicious to boot. Chef Jameel Lightbourn of Cheesecake Heaven in Nassau shows you just what to do to make an incredible salad you’ll love to eat.
Try your hand a making his pan seared salmon salad, you won’t regret it. It’s simple, quick, easy, and above all, tasty.
On to the recipe!
- 6 ounces salmon filet (skinless)
- Lemon wedge
- Pinch of kosher salt
- Pinch of ground white pepper
- Chopped dill
- Chopped garlic chives
- Extra virgin olive oil
- Organic spring mix salad greens
- Spiral cut raw carrots
- Spiral cut raw beets
- Sautéed asparagus
- Cooked chick peas
- Grilled lemon
- Heirloom cherry tomatoes
- Avocado slices
Season both sides of the fish with salt, pepper, dill, and garlic chives. Squeeze lemon over the top and drizzle with olive oil.
Heat a non-stick pan until hot and place salmon, skin side up, and sear for a few minutes until nice and evenly browned. Turn over once and turn off the stove and put a lid on the pan.
Now it’s time to plate your salad.
Place greens down first, then beets and carrots on top. Put the chickpeas to the top right, with the grilled lemon to the bottom left.
Place the cooked salmon on top followed by asparagus spears, cherry tomato halves, and avocado slices
Enjoy with the grilled lemon or your favourite salad dressing!
If you’d rather have Jameel cook your salad for you (and then wash it down with some cheesecake), then head over to Cheesecake Heaven. There are over 200 flavours of cakes and cupcakes to choose from.
For more information on Cheesecake Heaven and the store’s delicious offerings, find them on Find Yello.