Herb-Crusted Salmon Salad

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Herb crusted salmon salad is a great dish that is almost as easy to make as it is delicious. Make herb crusted salmon salad with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: Healthy Recipes
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Video Transcript

Hi, how are you? Chef Jason Tilmann, executive chef, Triomphe Restaurant in the Iroquois Hotel, 49 West 44th Street between 5th and 6th Avenue. Today we're going to go ahead and make an herb crusted salmon salad. Oh my God it's so yummy, just saying it sounds delicious, really really simple ingredients, really really fresh ingredients. It's going to be great for your Summertime barbecue, a hot day, a nice fresh piece of salmon, a little bit of lemon juice, a little bit of olive oil, some baby greens and a nice fresh piece of salmon. It doesn't really get any better than that. We have our salmon. We're going to put a little bit of salt and a little bit of pepper and we're going to go ahead and season both sides which is very important, salt and a little bit of pepper. We're using kosher salt. If you don't have kosher salt, that's fine and we're going to use fresh herbs. When I say fresh herbs, what we're using is parsley, chives and tarragon. If you don't want to use parsley, chives and tarragon, you can use just parsley. You can use just chives. It's really kind of completely up to you and your family's preference okay. So we have a hot pan. Once it starts to smoke I'm going to turn it down just a smidgen. We're going to add a little bit of extra virgin olive oil. If you don't want to use extra virgin olive oil you can use Canola oil, you can use soybean oil, you can use blended oil, you can use any kind of oil you want. So, hot pan, now we've got our salmon, we're going to go right in there. Nice, so what we're going to do now is we've had a really hot pan but we're going to turn it down a little bit at this point and we're going to let it continually cook. We're turning it down so it doesn't burn and just kind of get a nice golden brown, crispy skin on that salmon okay. So we've been cooking this salmon now for about two minutes on this one side. We're going to go ahead and flip it and if you can see, it's nice and golden brown. Those herbs are all created a nice crust. That is beautiful. That's what we're looking for. We're going to go ahead and cook it for another two minutes, two and a half minutes depending on your family's preference. I like my salmon rare to medium rare. So we're going to go ahead and cook it another two, two and a half minutes and then we're going to put it on top of our nice baby greens. Okay so our final step to this herb crusted salmon is our lettuce and what we're using is baby green mix which is some red leaf, there's some oak lettuce, there's some baby romaine. If you don't have that, you can use iceberg, you can use frisee, spinach, whatever you'd like. But I take the lettuce and I add a little bit of salt and a little bit of pepper because my lettuce doesn't come seasoned. I don't know if yours does but mine definitely does not. So I add a little bit of lemon juice and a little bit of extra virgin oil. Alright, we toss that a little bit so there's nothing worse than getting a salad that really doesn't have any dressing, it's very bland. If you don't want to use olive oil and lemon juice, you can use balsamic, you can use a ranch dressing, whatever really your family kind of enjoys you can go ahead and use okay. We're going to put that down on the plate, really simple, really easy and it looks so nice and then we're going to put our herb crusted salmon right on top, look at that, so beautiful, so easy. Alright, got to be careful, alright and now I'm going to put a piece of lemon on there on the plate, a little bit more extra virgin olive oil drizzle and a little bit of this lemon squeeze just like this and a little bit of the fresh herbs on top and there you have it, herb crusted salmon with lemon and extra virgin olive oil over baby greens. Thank you very much for joining me today in my kitchen, Jason Tilmann, executive chef, Triomphe Restaurant here in the Iroquois Hotel. We'll see you soon.

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