Fall Salmon Salad

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

Fall Salmon Salad
Mixed greens
Butternut squash, peeled, seeded, cut into small cubes
Day-old bread
Salmon
Maple vinaigrette (recipe follows)

  1. Toss cubed butternut squash with olive oil, salt, and pepper, and roast at 400 until fork tender.
  2. 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.
  3. Whisk together dressing.
  4. 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.
  5. Plate the salad: greens, salmon filet, croutons, butternut squash, and maple vinaigrette. This is also delicious with feta cheese or goat cheese!

Maple Vinaigrette
1 Tbsp champagne vinegar
2 Tbsp olive oil
1 1/2 Tbsp maple syrup
1/2 tsp Dijon mustard
Sea salt, freshly ground pepper 

  1. Whisk together maple vinaigrette recipes. Taste and add more salt/pepper if needed.

Fall Salmon Salad Butternut squash

Happy cooking,

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