Hot Honey Mustard Salmon Salad with sungolds, dates, lemon cucumbers, and blue cheese (optional!) must be your list if you were to only make one more salad this summer! The dressing is so delicious, and is also used to marinated the salmon. Feel free to skip the blue cheese if you’re not a fan, but it adds a really delicious depth of flavor if you’re willing to give it a try.
Serves 3-4
VIDEO TUTORIAL HERE: Hot Honey Mustard Salmon Salad VIDEO
Ingredients:
For the dressing:
- Juice of 1 lemon
- 1 tablespoon champagne vinegar (or white wine vinegar)
- 1/2 teaspoon kosher salt
- Black pepper
- 2 tablespoons honey
- 2 tablespoons whole grain or dijon mustard
- 1 tablespoon hot sauce of your choice
- 1/3 cup of olive oil
For the salad:
- 1 cup sungold tomatoes (or cherry tomatoes)
- 1 head of romaine lettuce
- 8 pitted medjool dates, cut into small pieces
- 2 lemon cucumbers, thinly sliced
- 4 ounces blue cheese, crumbled
- 1 lb salmon
- 1 teaspoon kosher salt
- 3 tablespoons of the dressing below
Directions
- Make the dressing by combining all the ingredients in a glass jar or bowl. Whisk together and set aside.
- Cut the salmon into individual portions (about 5-6 ounce pieces), and season with kosher salt and several tablespoons of the dressing. Let marinate as you prepare the remaining ingredients.
- In a small pot, add the 1 cup of quinoa, 2 cups of water, and 1 teaspoon of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.
- Prep the vegetables and dates – halve the tomatoes and cucumbers, cut the romaine, and chop the dates.
- Heat a pan on medium high heat. Add the tablespoon of neutral oil, then sear the salmon for about 3 minutes on each side (depending not the thickness of the salmon). Flip occasionally to prevent burning, as the marinade contains honey and burns easily. Reduce the heat as needed.
- Assemble the salad by assembling a bed of the romaine. Top with a few spoonfuls of the cooked quinoa, handful of sungolds, cucumbers, and dates. Sprinkle some crumbled blue cheese over the salad and top with the seared salmon. Spoon a tablespoon or so of the dressing onto the salad, then serve immediately.
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