Provençal Salmon Salad With Radish Mint Goat Cheese Recipes

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

PROVENCAL SALAD

Steps:

• Make dressing:
• Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
• Make salad:
• Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
• Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
• Gently flake tuna and toss with 1 tablespoon dressing.
• Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

CUCUMBER MINT SALAD WITH GOAT CHEESE

Steps:

• Combine cucumbers, mint, garlic (if using fresh), green onion, and cheese in a bowl.
• Combine olive oil, lemon juice, pepper, and salt (if using) in a screw top jar. Shake until well combined. Pour over salad.
• Enjoy at room temperature or chilled.
• Note: excellent with pita crisps.
• Note: When made for the blog, the dressing was omitted and only half the goat cheese was used (where most of the calories are hiding). Instead, I just used a light olive oil mist, which may not have been necessary. Cucumbers are plenty wet as it is!

SALMON WITH TOMATO-GOAT CHEESE COUSCOUS

Steps:

• Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm., In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

LENTIL SALAD WITH GOAT CHEESE AND MINT

Steps:

• Vinaigrette: Whisk everything but the oil together in a small bowl. Slowly pour the oil in, and whisk constantly until emulsified.
• Salad: Rinse lentils and place in a large saucepan with the water and bay leaf and bring to a boil, then lower the heat and simmer until tender, about 20 minutes.
• While the lentils are cooking, bring a small pot of water to a boil. Drop in the onions for 20 seconds and drain, then toss with 1 tablespoon of Champagne vinegar.
• Drain, then toss the warm lentils in a large bowl with the vegetables and vinaigrette. Set aside and allow to marinate for 30 minutes, stirring occasionally as the salad cools.
• Add mint and season with salt, pepper, and a splash of Champagne vinegar, to taste. Remove the bay leaf.
• Crumble the goat cheese over the salad and serve.

PROVENçAL SALMON SALAD WITH RADISH, MINT, & GOAT CHEESE

Steps:

• Rinse all produce. Pick mint leaves, discarding stems; mince half for seasoning the goat cheese and roughly chop or tear the remainder. Halve the radishes and thinly slice into half-moons. Peel and halve shallot and thinly slice.
• Heat 1 tbsp olive oil in a medium pan over medium-high heat. When oil is simmering, add shallot and saute, stirring, until beginning to soften (2-3 minutes).
• Add snap peas to pan and sauté until bright green (2-3 minutes).
• Season with 1/4 tsp salt and pepper as desired, and transfer to large bowl (big enough for salad). Reserve pan off the heat.
• While snap peas cook, combine goat cheese, minced mint, and 1 tbsp olive oil in a small bowl. Use a fork to mash and combine. Set aside until ready to serve.
• Pat salmon dry with a paper towel and season all over with herbes de Provence, 1/2 tsp salt, and pepper as desired.
• Return pan from vegetables to medium-high heat with 2 tsp olive oil. When oil is simmering, add salmon skin-side up and sear until golden on the bottom (about 5 minutes).
• Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque (3-5 min), then transfer to a plate and set aside to rest.
• While salmon rests, add Dijon mustard, Champagne vinegar, 1/4 tsp salt, and pepper as desired to the large bowl with the shallot and snap peas.
• Whisking continuously, slowly add 2 tbsp olive oil until fully combined and emulsified.
• Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and remaining mint. Toss to coat.
• Swipe herbed goat cheese on half of each serving plate. Add salad alongside. Top with Provençal salmon.