This is the kind of dish I eat for dinner most nights but never blog about because I never measure! To me it’s hardly even a recipe but I’m trying to get better about posting salad ideas for you since I eat so many every week. I love using old bread for quick homemade croutons for a hearty dinner. This is also my favorite way to cook salmon!
Fall Salmon Salad
Butternut squash, peeled, seeded, cut into small cubes
Maple vinaigrette (recipe follows)
- Toss cubed butternut squash with olive oil, salt, and pepper, and roast at 400 until fork tender.
- Rinse a 4-6 oz salmon filet and pat dry with a paper towel. Season salmon well with salt and pepper. Heat 1 Tbsp canola oil in a skillet. Fry skin-side up over medium heat for six minutes, then flip and fry for two more. Lower the heat and cook for for two or three more minutes until cooked through.
- Whisk together dressing.
- Cut a thick slice of bread into cubes. Heat a bit of butter and olive oil in a small skillet over a low flame. Add bread to skillet and season with Herbes de Provence. Turn occasionally and toast until nicely golden.
- Plate the salad: greens, salmon filet, croutons, butternut squash, and maple vinaigrette. This is also delicious with feta cheese or goat cheese!
1 Tbsp champagne vinegar
2 Tbsp olive oil
1 1/2 Tbsp maple syrup
1/2 tsp Dijon mustard
Sea salt, freshly ground pepper
- Whisk together maple vinaigrette recipes. Taste and add more salt/pepper if needed.