Bronzed Copper River King Salmon Salad

Bronzed Copper River King Salmon Salad

Chef Jeremy McLachlan's flavorful delights of apples, asparagus and baked salmon mix in this wonderfully appealing salmon salad. Lime juice and a splash of olive oil to finish off.

Bronzed Copper River King Salmon Salad

Serves 4

Bronzed Salmon Ingredients

4 6-ounce portions of Copper River King salmon
1/2 cup Salty’s Signature Blackening Spice
2 ounces canola oil

Bronzed Salmon Directions
  1. Dust salmon with salty's blackening spice until completely coated on all sides.
  2. Heat oil in sauté pan until the oil shimmers.
  3. Place salmon into hot oil and cook until well bronzed, approximately 3 minutes and then flip.
  4. Place in pre-heated oven at 400 degrees and finish cooking in oven.
  5. Total cook time is about 8 minutes.
  6. Remove from pan.
Fuji Apple Salsa Ingredients

2 each Fuji apples
1/4 cup chopped parsley
2 ounces lime vinaigrette

Fuji Apple Salsa Directions
  1. Slice apples on mandoline into 1/8" rectangles.
  2. Toss with parsley and vinaigrette.
Lime Vinaigrette Ingredients

2 ounce fresh lime juice
6 ounce canola oil
2 tablespoon. granulated sugar
2 ounce honey

Lime Vinaigrette Directions
  1. Combine all ingredients and blend well.
Salad Ingredients

1 pound baby greens
1 fennel bulb, sliced 1/8"
8 ounce asparagus, blanched
4 Roma tomatoes, each cut into 4 wedges

Salad Directions
  1. Roast fennel bulb in 350 degree oven for 5 minutes.
  2. Place asparagus in bottom of large salad bowl.
  3. Toss greens in lime vinaigrette and place on top of asparagus.
  4. Arrange tomato wedges between asparagus.
  5. Spread out roasted fennel bulb and top with salsa.
  6. Place salmon on top of salsa and enjoy!

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