Instead of four fillets of salmon with a salad alongside, this smart recipe rethinks traditional plated dinner and cuts right to what you might do with leftover salmon: flake it and serve it with crunchy greens. You’ll cook an single, one-pound piece of salmon (bonus: it’s much easier to cook), then flake it up and sprinkle over bibb lettuce and radishes with a mint and basil buttermilk dressing. Shopping tip: when you buy the salmon, ask for a piece that has the same thickness all the way through—this will ensure the fillet cooks through evenly.
1 16-oz. skin-on salmon fillet (about 1 in. thick)
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
¼ cup buttermilk
3 tablespoons mayonnaise
3 tablespoons finely chopped fresh basil, plus leaves for serving
2 tablespoons finely chopped fresh mint, plus leaves for serving
1 small clove garlic, grated
1 4-oz. head Bibb lettuce, leaves torn in half
3 radishes, thinly sliced (about ½ cup)
Sat fat 2g
How to Make It
Season salmon with ½ teaspoon each salt and pepper.
Heat oil in a large nonstick skillet over medium-high. Cook salmon, skin side down, until opaque and cooked most of the way through, about 7 minutes. Flip and cook to desired doneness, about 3 minutes for medium-well. Transfer to a plate and let rest for 5 minutes. Break into large pieces and discard the skin.
Whisk buttermilk, mayonnaise, chopped basil, chopped mint, garlic, and remaining ¼ teaspoon salt in a small bowl. Toss together lettuce, radishes, basil leaves, mint leaves, and remaining teaspoon pepper in a large salad bowl. Top with salmon and drizzle with dressing.
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