Dilled Salmon Salad With a Creamy Lemon Vinaigrette

Big chunks of fresh salmon. Lots of garden fresh dill. Perfect summer squash. The best way to receive a 5 star rating by your diners!

INGREDIENTS:

¾ lb. Atlantic salmon, skin removed and cut into large chunks

2 C yellow squash cut into ½ inch slices

½ t dried dill weed

1 T parsley

3 T salted butter

3 T fresh squeezed lemon juice

½ t kosher salt + ¼ t black pepper

½ a Fiji or sweet apple, cut into small slices

2 C spring greens

2 T light oil + 2 T white wine vinegar

4 thin slices of lemon

VINAGRETTE:

¼ C plus 2 T mayonnaise

1 T yellow mustard

2 T fresh squeezed lemon juice

½ t sugar

¼ t kosher salt + 1/8 t black pepper

1/8 t of smoked paprika (This is the secret to amazing! Don’t leave it out!)

METHOD:

• In a bowl whisk together all the vinaigrette ingredients and set aside until plating.
• Heat a medium saucepan to high and add the butter. When melted and bubbling add the squash pieces and sauté for about 2 minutes, turning often, until there is some browning on the edges. Now add the salmon pieces and move everything around in the pan for about 1 minute as the salmon begins to cook. Don’t walk away. Salmon cooks fast!
• Add the lemon juice, the dill weed, parsley and salt and pepper. Combine. Lower heat and let the salmon continue to cook through about 1-2 minutes. Move the lemon slices into the butter in the pan so they caramelize a bit.
• At the end right before serving (because if you add vinegar to greens too soon, they’ll turn color and get soft) take a small bowl and combine the spring greens and the apples. Toss with the olive oil and white wine vinegar. Put those on the plate and top with the squash salmon mixture. Top with a cooked lemon.
• Drizzle with the dressing and serve!