Get ready everyone, this is going to be advanced…spinach salad with salmon and a truffle vinaigrette! Don’t freak out, I was just kidding about the advanced part, it’s a quick and easy meal you can throw together any time of day. Inspired by “fridge explosion” as we call it in my family, I made use of all the ingredients in my refrigerator that are getting close to their expiration dates. I can’t stress enough that when cooking for one, the last thing you want to do is buy in bulk. Honestly you end up forgetting about half of it and it just goes bad anyway. Don’t be scared to ask for one pork chop, one steak, or in this case, one salmon fillet. Enjoy!
Ingredients for the vinaigrette:
– 1 tbsp. of apple cider vinegar
– 1/4 tsp. of dijon mustard
– 2-3 tbsp. of light olive oil
– a few drops of white truffle oil (optional)
– salt and pepper to taste
Whisk together the dijon and the vinegar. Gradually drizzle in the oil (while whisking) then season with the truffle oil, salt and pepper. Set aside.
Ingredients for the salad:
– 1/2 cup turnip, medium dice
– olive oil, as needed
– salt and pepper to taste
– one salmon fillet
– 1 mini portabello mushroom, cut in strips
– 1-2 handfuls of spinach
Heat your oven to 375 F. Toss the turnip with a splash of oil and season with S&P. Place it on a cookie sheet and bake for at least 1 hour (obviously you want the turnip to be soft, not raw and crunchy). As I discovered turnip is much harder than let’s say, a potato. So it does take a while to roast down and become pleasantly edible. For the salmon, I simply cooked it over medium-high heat in a stainless steel saute pan. Season all sides liberally with salt and pepper, lightly oil the pan and you are good to go. If you want to develop an extra crispy exterior, press down on the fish (just using a flipper or a spatula or even your hands…make sure to wash them afterwards though!) as it is cooking. The extra pressure adds to the gorgeous, golden crust. My piece took under 10 minutes total and it was ready. Remove from the pan and while it is resting, cook up the mushrooms (in the same pan). They soak up all the wonderful omega-3’s that the salmon released which helps them to brown up nicely. Once they are finished, you can assemble. Toss together the spinach, vegetables and vinaigrette. As a side note, please don’t be lazy and just pour the dressing over top. You NEED to make sure every last piece is coated!!! No one wants one mouthful full of dressing, then another that is completely dry, it’s awful! Come on, you made it this far, it might as well be 100% legit. Display that beautiful piece of salmon YOU were responsible for perfecting, straight on top. Bon appetit!