Equipment
Ingredients
Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml white wine vinegar
- 10 g dijon mustard
- 1 shallot, finely minced
- sea salt
- black pepper
Salad Base
- 300 g salmon fillets, skin-off or skin-on based on preference
- 10 ml olive oil
- 2 belgian endives
- 80 g mixed greens, washed and dried
- 30 g walnuts, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 685 kcal
- Protein
- 35 g
- Carbohydrates
- 8 g
- Fat
- 58 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 556 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 27 g
- Polyunsaturated Fat
- 16 g
- Cholesterol
- 83 mg
- Potassium
- 992 mg
- Calcium
- 92 mg
- Iron
- 2.4 mg
- Magnesium
- 84 mg
- Phosphorus
- 452 mg
- Zinc
- 1.7 mg
- Vitamin A
- 343 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 16.5 mcg
- Vitamin E
- 9.8 mg
- Vitamin K
- 233 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 4.8 mcg
- Thiamin
- 0.46 mg
- Riboflavin
- 0.34 mg
- Niacin
- 13.6 mg
- Folate
- 218 mcg
- Water
- 214 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the vinaigrette: In a small bowl, whisk together the minced shallot, Dijon mustard, white wine vinegar, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the mixture is emulsified and creamy.
Prepare the greens: Slice the endives crosswise into 2cm strips. Combine the sliced endives and mixed greens in a large bowl. If using raw walnuts, quickly toast them in a dry pan over medium heat for 2-3 minutes until fragrant.
Cook the salmon: Pat the salmon fillets completely dry with paper towels and season generously with salt. Heat the cooking olive oil in a non-stick skillet over medium-high heat. Place salmon in the pan (skin-side down if using skin-on).
Finish the salmon: Flip the fillets and cook for another 2-3 minutes depending on thickness. Aim for an internal temperature of 52°C (125°F) for medium-rare or up to 63°C (145°F) for well-done/FDA safety standards. Remove from heat and let rest.
Assemble the salad: Pour half the dressing over the greens mixture and toss gently to coat. Divide the greens onto plates. Top each with a warm salmon fillet. Drizzle the remaining vinaigrette over the fish and garnish with the chopped walnuts.
Chef's Notes
- Patting the salmon dry is the single most important step for a good sear; moisture creates steam and prevents browning.
- Belgian endives oxidize (turn brown) quickly after cutting. Toss them with the dressing immediately or squeeze a little lemon juice on them if prepping in advance.
- For a milder onion flavor, soak the minced shallots in the vinegar for 5 minutes before adding the mustard and oil.
- This recipe works excellently with leftover cold poached salmon for an even faster meal.
Storage
Refrigerator: 1 day — Best eaten fresh. Store dressing separately from greens to prevent wilting. Cooked salmon keeps 3 days.
Reheating: Enjoy salmon cold on leftovers, or gently warm in a pan over low heat.
Troubleshooting
Salmon skin stuck to the pan
Cause: Pan was not hot enough or fish was moved too early
Fix: Scrape off skin and serve as skinless fillets; crisp the skin separately if salvaged
Prevention: Ensure oil is shimmering before adding fish; do not touch fish for the first 3 minutes
Vinaigrette separated
Cause: Oil added too quickly
Fix: Add a teaspoon of warm water and whisk vigorously to re-emulsify
Prevention: Add oil drop-by-drop initially while whisking vigorously
Cultural Context
This salad draws from French bistro traditions, where the bitterness of chicory (endives) is classically paired with rich proteins and sharp mustard vinaigrettes (Salade Lyonnaise style, adapted here for seafood). It highlights the modern focus on functional plating—combining temperature contrasts (hot fish, cold greens) for a more dynamic eating experience.
