Pan-Seared Salmon with Winter Salad of Bitter Greens, Walnuts, Crumbled Chèvre

Lemon Shallot Dressing
4 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup finely chopped shallots

Salad
2 salmon fillets, 5 to 6 ounces each and 1-inch thick
l /2 Belgian endive
1/ 2 large ripe, but not mushy, pear (Bartlett work well)
1 teaspoon unsalted butter
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 small head radicchio, torn into bite-sized pieces
2 generous cups frisée torn into bite-sized pieces (See market note.)
2 generous cups mixed greens such as mesclun or baby romaine
2 oz firm goat cheese, broken into small pieces
1/3 cup walnuts, toasted and coarsely chopped (see cooking tip)

2 small lemon wedges, optional

1. For dressing, whisk together lemon juice, mustard, 1/2 teaspoon salt, and several grinds of black pepper in a medium nonreactive bowl. Gradually whisk in the olive oil. Stir in the shallots. (Dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature, and whisk well before using.)

2. Place salmon fillets in a shallow glass or ceramic dish and pour 2 tablespoons of the dressing over them, turning to coat well. Let stand 10 to 15 minutes or more while you prepare the salad.

3. Cut the Belgian endive, crosswise, into 1/ 2-inch wide slices, and place in a salad bowl. Core the pear and slice thinly lengthwise. Add to salad bowl and toss with 2 more tablespoons of the dressing; marinate the endive and pears while you cook the salmon.

4. Heat butter and oil in a medium skillet over medium high heat until quite hot. Then remove salmon from marinade and add, flesh sides down, to the pan. Sauté until nicely browned 3 to 4 minutes. Turn and cook on other side, 3 minutes or more until salmon is cooked through. Season with salt and pepper. Cover while you assemble the salad.

5. Add radicchio, frisée, and mixed greens to the salad bowl and toss with remaining dressing. Season with salt and pepper.

6. Mound the salad on two dinner plates, and arrange a salmon fillet along side each serving. Sprinkle salad and salmon with goat cheese and walnuts. If desired, squeeze a lemon wedge over each fillet. Serves 2

Market note: Frisée (pronounced “freezay”) is a member of the chicory family. Its slim, lacy leaves range in color from pale yellow to green and have a slightly bitter taste. Also known as curly endive, frisee is available in many groceries in the produce section. Heads range in size from 4 to 5 ounces to larger.

Cooking tip: To toast walnuts, spread on a rimmed baking sheet and place in a preheated 350° F oven until lightly browned, 6 to 8 minutes. Watch carefully so nuts do not burn. Remove and cool.

Copyright Betty Rosbottom 2019