This week, I posted a picture of a light lunch I’d made for myself and I received so many requests for the recipe that I thought I’d do a quick recap.

Seared Salmon

First of all, this isn’t really a “recipe”, it’s more of a tasty idea for a quick and easy summer salad. I like to grill a few salmon filets and used them in salads to help me have something of sustenance while on my silly low-carb diet. It’s also a great way to use up all those tomatoes in your gardens come late summer.

Ingredients:

• 6-ounce salmon filet, skin on one side
• 1 Tbsp vegetable oil
• Big pinch of salt and pepper for the salmon
• ¼ cup olive oil
• 4 Tbsp. red wine vinegar
• ½ Tbsp. Dijon mustard
• ½ tsp. each salt, pepper and Oregano
• 20 pear or cherry tomatoes, halved or 2 medium-sized tomatoes, cut into bite-size chuncks
• 10 Bonconcini fresh Mozzarella balls halved or a couple slices of fresh Mozzarella, cubed

Grape Tomatoes

Directions:

1. Coat the salmon with oil then rub the salt and pepper over it.
2. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes. Set aside to cool for 15 minutes and refrigerate wrapped in foil for up to a day if not using right away.
3. In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.
4. In a serving bowl, add the tomatoes, cheese and the vinaigrette. Combine gently. Using your fingers, break off bite-size pieces of salmon into the bowl. Toss the salmon with the other ingredients gently. Serve at once.

Makes one serving.