Seared Salmon with Whiskey Smoked Salt and Fall Salad
4 Salmon fillets
2 cloves of garlic, crushed
½ tsp lemon zest
2 Tbs Seasons Herbes de Provence Infused Olive Oil
3 Tbs Seasons Koroneiki Extra Virgin Olive Oil
2 Tbs Seasons Bourbon Maple Balsamic Condimento
Seasons Whiskey Smoked Irish Sea Salt, to taste
Freshly ground pepper, to taste
For the salad:
3 oz. mixed baby salad greens
1 apple, sliced
¼ cup roasted pumpkin seeds
¼ cup caramelized pecans
2 Tbs dried cranberries
¼ small pickled red onion
1 oz. goat cheese
Heat two tablespoons of Herb de Provence Infused EVOO in nonstick pan over medium-high heat, add the crushed garlic and sautée for 30 seconds, then remove garlic. Season the salmon fillets with the Whiskey Smoked Irish Sea Salt and freshly ground pepper and add to the pan. Sear the salmon on both sides until golden brown, about 2 to 3 minutes (depending on the thickness of the salmon).
Meanwhile, to make the vinaigrette combine the Bourbon Maple Balsamic, salt, freshly ground pepper in a small bowl and whisk in the Koroneiki EVOO.
In large bowl, toss salad greens, roasted pumpkin seeds, sliced apples, pecans, dried cranberries, and the red onion with the vinaigrette. Taste, adjust seasonings, and finish by topping with goat cheese. Divide the salmon fillets and salad among four individual serving plates.