Monday, April 19, 2010

Honey-Lime Salmon Salad

This is seriously one of the most delicious things I think I have ever made.  And it was one of those impromptu, what's-in-the-fridge-and-how-can-I-make-it-yummy meals.  I'm glad I paid attention to what I was doing, so you can benefit from my top secret lab experiments, i.e. improvisation in the kitchen.

When I know in advance that my husband is going to be elsewhere for dinner, I often take the excuse to cook fish.  I so rarely get to make it, that it becomes a special occasion of sorts in my kitchen.  Invariably, I turn to wild Alaskan salmon, my favorite seafood of all.  Tonight I dug up a bunch of vegetables from my CSA that needed using, and made a lettuce-free salad to serve as a bed for the star of the show.

This is simple and incredibly quick to pull together.  It's remarkably healthy.  The salad "dressing" doesn't need any oil because of the fat from the avocado and the salmon, which balances everything out.  This is company-worthy, but easy enough to make on a weeknight. 

The cats were sniffing the air in appreciation as I cooked this.  I think that's pretty high praise.

Honey-Lime Salmon Salad
serves 2


2 medium-large carrots, peeled and grated
3 baby zucchini, grated
2 kirby or persian cucumbers, diced
1 large avocado, diced
1 scallion, thinly sliced
1 lime, cut in half
12 oz. wild Alaskan salmon fillet (or two 6-oz. salmon fillets)
2 tablespoons honey
cooking spray


1.  Combine the grated carrots, zucchini, cucumber, avocado, and scallion in a bowl.  Drizzle the juice of 1/2 the lime over them and toss to combine.  Set aside.

2.  Season the salmon on both sides with a pinch of salt and the honey.  Drizzle with the juice of the other 1/2 lime. (Note, you might want to season one side of the salmon, and then season the other side after you put the seasoned side down in the skillet, so you don't get honey everywhere).

3.  Heat a medium-large nonstick skillet, sprayed lightly with cooking spray.  When it's hot, add the salmon and cook, about 2-3 minutes per side (less if you just want to sear it).  

4.  Season the veggies with salt just before serving.  Serve each 6 oz. fillet (or cut the 12 oz. fillet in half) on a bed of the vegetables. 


1 comment:

  1. Absolutely fabulous! Why do you need all those cook books? We all vote for more impromptu whats-in-the-fridge recipes please.