Nutritional Information
Calories: 600
Fat: 51g
Protein: 30g
Carbohydrates: 6g
Cholesterol: 110mg.
Sodium: 210mg.


Servings:
Serves 4 - Each serving about 5 oz salmon, 1 cup greens, 2 Tbsp dressing

Time To Cook
Prep time: Preparation time 15 minutes, cooking time: 15 minutes
Pan-Seared Salmon with Lemon Vinaigrette


Ingredients
  • 4 salmon portions (6 oz each)
  • Cake meal - finely ground matzo, or matzo meal (aisle #8)
  • 9 Tbsp olive oil, divided (aisle # 6)
  • 4 Tbsp butter (dairy department)
  • 4 tsp peeled, chopped shallots (produce department)
  • 4 tsp chopped fresh thyme (produce department)
  • Juice of 1 lemon, 2-3 Tbsp (produce department)
  • 1/4 lb , about 4 cups spring mix - baby greens (produce department)


Directions
  1. Season to taste with salt and pepper. Dust salmon with cake meal; pat off excess.
  2. Heat 2 Tbsp olive oil in large skillet on MEDIUM-HIGH until oil faintly smokes; add salmon. Turn when caramelized (edges turn paper bag brown 1/4 way up sides), 4-5 min.
  3. Reduce heat to MEDIUM. Continue to cook until internal temperature reaches 120 degrees, 4-5 more min. Check by inserting thermometer halfway into thickest part of salmon.
  4. Add butter, shallots and thyme; carefully swirl. Spoon over salmon to baste. Remove from pan when internal temperature reaches 135 degrees, 2-3 min. Transfer to platter; let rest 5 min to reach minimum internal temperature of 140 degrees.
  5. Whisk together remaining 7 Tbsp oil and lemon juice in small bowl; season to taste with salt and pepper.
  6. Arrange spring mix on 4 dinner plates; drizzle with lemon vinaigrette and top with salmon.
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