Buttermilk Romaine & Ridicchio Salad with Salmon

Buttermilk Salad with Salmon

The original concept comes from Cooking Well magazine. Pauline takes the basic concept and morphs it into an incredibly tasty and healty main course salad.

Jun 4, 2020 - Serves 4

INGREDIENTS

  • 1 1/2 tablespoons extra-virgin olive oil
  • 4 (5 ounce) skinless salmon fillets, skin removed
  • 1 teaspoon ground pepper, divided
  • 1/8 teaspoon salt plus 1/2 teaspoon, divided
  • 1/2 cup buttermilk
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon grated garlic
  • 1/2 teaspoon Dijon mustard
  • 5 cups chopped romaine lettuce
  • 3 cups chopped radicchio
  • 3 tablespoons thinly sliced fresh basil, plus more for garnish
  • 1 1/2 tablespoons chopped fresh tarragon

METHOD

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side.

Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.

Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.

CHEF's NOTES:

  • The salmon can either be served hot (right from the pan to the salad), room temperature (let it sit for 10- 15 minutes, or refrigerated and served cold. We prefer the second option: serve at room temperature over a chilled salad.
  • The salmon can just as easily be grilled
 
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