This salad brings together classic flavors in a bold and beautiful way. We're in love with the way the toasted hazelnuts, peaches and flaked salmon elevate the dish!
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- 1 head Frisée, cleaned and pulled into small pieces
- 1 8oz wild salmon filet, skin on
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 ripe peach, thinly sliced
- 1/2 small red onion, thinly slicedy
- 1 Fresno chili, seeds removed and thinly sliced
- 1/4 cup fresh mint, roughly chopped
- 1/4 cup toasted hazelnuts, roughly chopped
- 1/4 cup crumbled goat cheese (optional)
- 1/2 shallot, minced
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 cup olive oil
- Kosher salt + freshly ground black pepper to taste
1. Pre-heat your oven to 350° F.
2. Heat an oven-safe sauté pan over medium high heat with 1 tbsp olive oil.
3. Pat the salmon filet dry with paper towels and season well with salt and pepper.
4. As soon as the oil is hot, add the salmon, skin side down. Sear until the skin is golden brown, about 5 minutes.
5. Turn the piece of salmon over in the pan and transfer to the pre-heated oven. Bake for 5 minutes for medium rare, or continue on to desired temp.
6. Allow the salmon to cool before flaking away from the skin.
7. In a mason jar, combine all the ingredients needed to make the vinaigrette. Shake well and store in the fridge until ready to use. This will last up to 1 week.
8. Add the frisée, sliced peaches, mint and hazelnuts to a large bowl. Toss together with a bit of salt and pepper.
9. Add in your flaked salmon and lightly dress the with vinaigrette. Toss well before plating. This recipe makes 2 dinner portion servings
From korKitchen to your kitchen, enjoy!