Salmon With Apple, Cucumber, Avocado Salsa Recipe
This delightful salmon salad recipe features a beautiful medley of fresh ingredients, including juicy apple chunks, crisp cucumber, and creamy avocado, all tossed in a zesty lime-mint dressing. The succulent salmon is expertly seared to perfection and served atop a bed of mixed greens dressed in a light champagne vinaigrette, creating a balanced and flavorful dish that's as bright and inviting as a sunny day.
— Constant Cookbook
Ingredients
- 1 1/2 lb salmon
- 1/2 cucumber
- 1/2 avocado
- 1 honey crisp apple
- 1 tablespoon mint
- 1 tablespoon lime juice (juice from 1/2 lime)
- 1/4 cup, plus 2 tablespoons Girards Champagne Vinegar Dressing
- 1 tablespoon olive oil
- 1 head of romaine lettuce
- 1 small endive (optional)
Instructions
- Start by chopping the apple, cucumber, and avocado. Place them all in a bowl and add in chopped mint, lime juice, and the 1/4 cup of salad dressing. Stir to combine.
- Heat 1 tablespoon of olive oil over medium high heat. Slice the fresh salmon into 4 equal parts, then pat dry and sprinkle sea salt over each. Cook the salmon over medium high heat skin side down first. Cook for 4-5 minutes or until the skin starts to release from the surface of the skillet (be careful not to overcook as you still want some pink in the middle). Then flip and and cook skin side up for an additional 1-2 minutes (just to brown the top). *see note on cooking time
- Mix the chopped lettuces with the extra two tablespoons of dressing. Add in 3/4 of the apple mixture and toss. Taste and add more dressing as needed.
- Serve salmon on top of greens then add more of the apple salsa to the top. Garnish with extra mint.
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