Roasted Jalapeno and Salmon Dinner Salad
Salads often get a bad rap as being boring, but this does not have to be the case. All it takes to enjoy an amazing salad is the proper combination of flavors and ingredients. This particular salad emphasizes the heat and flavor of the jalapeno, but also incorporates a powerful collection of ingredients, including red bells, roasted corn, sliced pears, and a dressing mixture of olive oil, balsamic vinegar and lemon juice.
Ingredients
- 2 6-ounce salmon fillets
- ¼ cup white wine
- 2 jalapeno peppers, sliced into rings
- ¼ red bell pepper, chopped
- Corn from 1 ear
- 2 tablespoons almond slivers
- 1 ounce fresh spinach, chopped
- 2 ounces mixed salad greens
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped scallions
- ¼ fresh pear, sliced thin
- Oil spray for cooking
- Salt and pepper to taste
Cooking Directions
- Heat a large pan to medium heat and coat with oil spray.
- Season salmon fillets with salt and pepper and sauté about 4 minutes.
- Flip salmon fillets and cook another 2 minutes. Add ¼ white wine and cook about 30 seconds. Reduce heat to low and cover. Cook an additional 2-3 minutes, or until salmon is cooked through as desired.
- While salmon is cooking, heat a separate large pan to medium heat and spray with oil spray.
- Add corn and cook 5 minutes, or until corn begins to turn golden.
- Add jalapeno peppers, red bell peppers and almond slivers. Cook about 6-7 minutes longer, or until peppers soften and almonds brown. Remove from heat.
- To a large bowl, add spinach and salad greens. Add olive oil, vinegar and lemon juice. Toss to coat the greens.
- Distribute the greens to 2 large bowls. Top with sautéed vegetables.
- Gently lay salmon over the top.
- Finally, top with scallions and pear slices.
- Serve!