Pan Seared Salmon With Pear And Walnut Spinach Salad Recipes

Steps:

• 1. To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
• 2. Put spinach in a large bowl.
• 3. Slice the mushrooms and add to the spinach.
• 4. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
• 5. Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
• 6. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
• 7. Remove from pan and place on a cutting board.
• 8. Plate the salad onto two dinner plates.
• 9. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish. Use half of the egg for each plate.
• 10. Sprinkle half the walnuts on top of each salad.
• 11. Cut the salmon filets on an angle into strips with a sharp knife. Using the side of the knife lift the salmon and fan over the salad.
• 12. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.

Steps:

• Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Steps:

• Brush salmon with 2 tablespoons vinaigrette; sprinkle with pepper. On a greased grill rack, cook salmon, covered, over medium heat or broil 4 in. from heat just until fish begins to flake easily with a fork, 3-4 minutes on each side., In a bowl, toss salad greens with remaining vinaigrette. Divide between 2 plates; sprinkle with walnuts and cheese. Top with salmon.