This simple diner salad is quick to make and really good. The salmon is pan-seared so it forms a nice crispy crust. I used Copper River salmon for this dish. It was perfect with some garlic bread and a bottle of cold Racer 5 IPA.
- Pan-Seared Salmon with Baby Greens & Fennel (Fine Cooking #99, June 2009, p. 77)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
That is, seriously, my idea of perfect dinner. Except the beer. You lost me there.
I remember making this dish, once. I need to make it again. Copper River salmon is the perfect rich accompaniment to the light, crisp salad.