Peppercorn-Crusted Salmon Salad with Lemon Vinaigrette

By Sprig Originals ✓ · cooked up in Sprig

A warm grill-pan salmon fillet, crusted in cracked black pepper, laid over cold greens with feta, cucumber and red onion. One bright lemon-oregano vinaigrette does double duty: half marinates the fish, half dresses the salad, so the whole plate tastes like it came from the same kitchen. Steakhouse-Italian salad energy, ready in about half an hour.

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, grated
• 1 tsp dried oregano
• 1/2 tsp kosher salt

• 4 6-oz fillets skinless salmon fillets, about 1 inch thick
• 1 1/2 tsp whole black peppercorns, coarsely cracked
• 3/4 tsp kosher salt
• 1 tbsp neutral oil, for the pan

• 8 cups mixed greens (arugula, baby romaine, radicchio)
• 1 cup cherry tomatoes, halved
• 1 cup English cucumber, thinly sliced
• 1/2 small red onion, shaved paper-thin
• 3/4 cup crumbled feta
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp fresh dill or flat-leaf parsley, roughly chopped
• 1 lemon, cut into wedges, for serving

Instructions

1. Make the vinaigrette: in a jar, combine the olive oil, lemon juice, lemon zest, Dijon, honey, grated garlic, oregano, and 1/2 tsp kosher salt. Seal and shake hard for 20 seconds until creamy and emulsified.
2. Divide it: pour 3 tablespoons of the vinaigrette into a shallow dish or zip-top bag for the salmon. Refrigerate the rest — that is your dressing, and it must never touch the raw fish.
3. Add the salmon fillets to the marinade, turn to coat both sides, and let them sit at room temperature for 15 minutes (no longer, or the lemon will start to cure the surface).
4. Meanwhile, soak the shaved red onion in a small bowl of ice water for 10 minutes to tame its bite, then drain well and pat dry. Crack the peppercorns: put them in a zip-top bag and crush with the bottom of a heavy skillet until coarse and uneven, like cracked pepper, not powder.
5. Lift the salmon from the marinade and blot the top and sides lightly with paper towels — you want it seasoned, not wet. Sprinkle with the 3/4 tsp kosher salt, then press the cracked pepper firmly onto the top (former skin-side down is the presentation side up, so crust whichever face looks best). Discard the used marinade.
6. Set a cast-iron grill pan or heavy skillet over medium-high heat for 3 to 4 minutes until a drop of water skitters. Add the neutral oil and swirl to coat the ridges.
7. Lay the salmon peppered-side down and press gently with a spatula for 5 seconds so it makes full contact. Cook undisturbed 3 to 4 minutes until deep grill marks form and the crust releases easily. Flip once and cook 2 to 4 minutes more, until an instant-read thermometer in the thickest part reads 125°F for medium (130°F if you prefer it firmer). Transfer to a plate and rest 5 minutes.
8. While the fish rests, toss the greens, tomatoes, cucumber, drained onion, and olives in a large bowl with about 5 tablespoons of the reserved vinaigrette. Toss with your hands until every leaf is barely glossy, then taste and add more dressing or a pinch of salt.
9. Spread the salad over four plates or one large platter. Scatter the feta and dill over the top, set a warm salmon fillet on each portion (whole, or broken into big flakes), and drizzle the fish with the last of the vinaigrette. Serve immediately with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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