Salmon and Mixed Green Salad
Serves: 4
Prep Time: 20 minutes
Cook Time: 8 minutes|
Total Time: 28 minutes
BEER PAIRING
Pair with a Shandy, like Leinenkugel's® Grapefruit Shandy
Weiss beer with natural grapefruit flavor
The citrusy, aromatic notes of Leinenkugel's® Grapefruit Shandy are the perfect match for this salad.
This Shandy’s sweetness and aroma work deliciously well with the candied pecans and strawberries in our salad, while contrasting against the tangy vinaigrette. To top it off, the beer's carbonation helps brighten the dish, cutting through the fattiness of the salmon and the oil in our tasty vinaigrette.
INGREDIENTS
Candied Pecans
1 cup pecan halves
1 tablespoon brown sugar
1 ½ tablespoons water
¼ teaspoon cinnamon
¼ teaspoon sea salt
Balsamic Vinaigrette
3 tablespoons extra virgin olive oil
1 ½ tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
Ground black pepper
Salt
Salmon and Mixed Greens Salad
4 5-ounce sockeye salmon filets
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons canola oil
6 cups mixed salad greens
1 cup strawberries, quartered
2 tablespoons fresh basil, chopped
Candied pecans
Balsamic vinaigrette
PREPARATION
STEP 1
In a skillet over medium heat, toast the pecans until golden and fragrant, about 5 minutes. While the pecans are toasting, stir to combine brown sugar, water, cinnamon, and salt in a bowl. Once pecans are toasted, remove the skillet from heat and immediately add sugar mixture. Stir to coat and then transfer pecans to parchment paper to cool and harden.
STEP 2
In a large bowl, combine olive oil, vinegar, mustard, and a small pinch of salt and pepper. Whisk vigorously until emulsified.
STEP 3
Season salmon filets with salt and pepper. Heat oil in a large non-stick pan over medium-high heat. Place fillets skin side down and cook for 5 minutes. Flip and continue to cook for an additional 3 minutes for medium rare.
STEP 4
In a large bowl, combine salad greens, strawberries, basil, pecans, and vinaigrette and toss to combine. Divide salad between 4 plates and place a salmon filet on top. Serve.
Note: Vinaigrette and pecans can be made a day in advance. Aged balsamic vinegar is far sweeter than regular balsamic. Regular balsamic vinegar can be substituted with the addition of 1 teaspoon of honey.
Ingredients
INGREDIENTS
Candied Pecans
1 cup pecan halves
1 tablespoon brown sugar
1 ½ tablespoons water
¼ teaspoon cinnamon
¼ teaspoon sea salt
Balsamic Vinaigrette
3 tablespoons extra virgin olive oil
1 ½ tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
Ground black pepper
Salt
Salmon and Mixed Greens Salad
4 5-ounce sockeye salmon filets
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons canola oil
6 cups mixed salad greens
1 cup strawberries, quartered
2 tablespoons fresh basil, chopped
Candied pecans
Balsamic vinaigrette
Preparation
PREPARATION
STEP 1
In a skillet over medium heat, toast the pecans until golden and fragrant, about 5 minutes. While the pecans are toasting, stir to combine brown sugar, water, cinnamon, and salt in a bowl. Once pecans are toasted, remove the skillet from heat and immediately add sugar mixture. Stir to coat and then transfer pecans to parchment paper to cool and harden.
STEP 2
In a large bowl, combine olive oil, vinegar, mustard, and a small pinch of salt and pepper. Whisk vigorously until emulsified.
STEP 3
Season salmon filets with salt and pepper. Heat oil in a large non-stick pan over medium-high heat. Place fillets skin side down and cook for 5 minutes. Flip and continue to cook for an additional 3 minutes for medium rare.
STEP 4
In a large bowl, combine salad greens, strawberries, basil, pecans, and vinaigrette and toss to combine. Divide salad between 4 plates and place a salmon filet on top. Serve.
Note: Vinaigrette and pecans can be made a day in advance. Aged balsamic vinegar is far sweeter than regular balsamic. Regular balsamic vinegar can be substituted with the addition of 1 teaspoon of honey.
