Steals and Deals is upgrading your morning routine! We've got athletic wear, speedy hair dryers, fashionable water bottles, a juicer and more!

Spring Spiced Salmon Salad
Craig Strong's Spring Spiced Salmon Salad
Nathan Congleton / TODAY
print recipe
Rating:
4.071429 (14 rated)
Cook time:
Prep time:
Servings:
4

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.

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
    • 1/2 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

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.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Spring recipes: Make Craig Strong's salmon salad

Play Video - 4:54