So, day two of Salad Week and all is very, VERY well.  I’m feeling healthy and virtuous but I don’t feel like I’m missing out on anything.

And tonight’s dinner was another perfect meal – something so easy and so elegant, it makes an ideal dinner for a warm summer evening!  The cooking time takes a grand total of 20 minutes and you can do it all in one pan, so it’s a fantastic meal if you have folks over for a casual midweek dinner.

Salmon and Avocado Salad with Balsamic Vinaigrette

  • 1/4 cup sliced almonds
  • 1/4 cup sesame seeds
  • 4 salmon steaks
  • 1 large bag fancy mixed wild salad greens
  • 2 avocadoes, peeled, pitted and diced
  • 3 green onions, chopped (green part only)
  • 1 tsp demerera sugar
  • 1 tsp grain dijon mustard
  • 1 Tbsp balsamic vinaigre
  • 1 Tbsp toasted sesame oil
  • 6 Tbsp olive oil
  • juice of 1/2 lime
  • salt and pepper to taste

If you do this in the right order, it all goes very quickly:  Heat a large pan over medium-high heat until very hot.  Toast the almonds until lightly browned and aromatic.  Pour into a bowl and then toast the sesame seeds until they pop, then pour them in the same bowl as the almonds.  By now, your pan will be just right to cook the salmon.  Pour a light drizzle of olive oil into the pan, then add the salmon, skin-side down, and season with salt and pepper.  While the salmon is cooking – it should only need about 3-4 minutes on each side for medium doneness – pour the mixed salad greens into a bowl and toss with the diced avocado, green onion and about half the sesame seeds and almonds.  Mix the vinaigrette by mixing the sugar, mustard, balsamic, lime juice and olive and toasted sesame oils, then taste for seasoning (me, I keep an old jar set aside for such occasion – so much easier to shake than to whisk!).  Pour about half of it on the salad and toss thoroughly, then divide the salad among 4 plates.  Top with the salmon and sprinkle with the remaining sesame seeds and almond mixture, then drizzle with a little more dressing.