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Spring Spiced Salmon Salad

COOK TIME
10 mins
PREP TIME
30 mins
SERVINGS
4
RATE THIS RECIPE
(14)
Craig Strong's Spring Spiced Salmon Salad
Craig Strong's Spring Spiced Salmon SaladNathan Congleton / TODAY
COOK TIME
10 mins
PREP TIME
30 mins
SERVINGS
4
RATE THIS RECIPE
(14)

Ingredients

Ras el Hanout
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Salmon
  • Four 5-ounce filets salmon
  • 2 tablespoons ras el hanout spice blend (recipe above)
  • Salt
  • Citrus vinaigrette
  • 1/3 cup lemon juice
  • 1/3 cup honey
  • 2/3 cup extra virgin olive oil
  • 1 pinch salt
  • Salad
  • 4 cups pea tendrils
  • 4 cups arugula
  • 1 cup mix colored pee wee potatoes
  • 1 cup cherry tomatoes
  • 1 cup sugar snap peas, blanched for just 5 seconds and cut in half lengthwise
  • 1 cup shaved radishes, sliced very thinly and soaked in ice water
  • 1/4 cup sliced kumquats, soaked in 1/2 cup water with 2 tablespoons honey
  • 1/4 cup finely diced shallots, rinsed and dried
  • 1/4 cup mint tips
  • Freshly ground black pepper, to taste
  • Chef notes

    Living in Southern California — the land of salad — dishes like this are an important part of the menu at Ocean at Main restaurant. It happens to be the way I like to eat too. It is hearty with the fish and vegetables and has a creamy feeling dressing. This salad is satisfying enough be served as a lunch main course.

    Swap option: The Moroccan spice blend Ras el Hanout adds a warm, pungent flavor, but any spice blend would work for this versatile recipe. If you can't get kumquats, you can use any citrus fruit.

    Preparation

    For the Ras el Hanout:

    In a bowl, mix all the ingredients together.

    For the salmon:

    1.

    Preheat grill to medium-high heat.

    2.

    Season salmon with salt and spice blend and place onto hot grill.

    3.

    Cook to desired doneness and set aside.

    For the citrus vinaigrette:

    Pour the lemon juice and honey in blender. Turn on to medium speed and slowly drizzle in oil to make vinaigrette. Add salt and set aside.

    For the salad:

    Mix vegetables with vinaigrette. Layer salad broken pieces of salmon, sprinkle with mint tops and top with fresh pepper.