This salad is far from frilly. In fact, it’s sure to satisfy any rumbling stomach. It’s perfect for brunch, lunch, or a light dinner with friends. The key is to use wild salmon. Because the salad places so much emphasis on the fish, you’ll want the subtle texture and flavors of wild salmon, rather than the sometimes bland taste and gummy texture of farm-raised. It’ll cost more to go wild, but trust us, it’s worth it.
- 4 slices dark rye bread, cubed
- 1 tablespoon olive oil
- 1/4 cup honey mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 4 (4-ounce) wild salmon fillets, skin removed, about 1-inch thick
- 2 tablespoons olive oil
- salt, to season
- , to season
- 1 large head lettuce, romaine, washed and chopped into 1-inch pieces (about 4 cups)
- 2 tomatoes, cut into wedges
- 1/2 red onion, sliced thin
- 2 large eggs, hard-boiled, cut into quarters
- 1 tablespoon capers, rinsed and drained
- Preheat oven to 350 degrees.
- On a sheet pan toss the cubed rye with the olive oil and sprinkle with salt and pepper. Place in the oven and toast for 6 minutes. Stir croutons and toast for another 6 to 8 minutes. Remove from oven and set aside.
- These can be stored in an airtight container for up to 2 weeks.
- In a bowl, whisk together the honey mustard, red wine vinegar, and vegetable oil until evenly combined. Reserve.
- If you make ahead, be sure to store in a sealed container in the fridge until you are ready to serve. Shake, whisk, or stir before serving.
- Heat a grill to high heat.
- Brush the salmon fillets with 2 tablespoons of the olive oil. Sprinkle both sides with salt and pepper. Place on the grill and cook for 2 to 3 minutes on each side.
On 4 plates evenly distribute the lettuce, tomatoes, red onion, egg, capers, and cilantro. Top with the croutons, a piece of salmon and drizzle with the vinaigrette.