Summer Salmon Salad featuring Yarden Wines


Units Scale
  • 2 1/4 lb. piece of salmon filet
  • 1 head of Romaine lettuce
  • 1 lime – quartered
  • 1 large jalapeno – sliced with seeds
  • Grilled corn on the cob – shaved from cob

For the Marinade:

  • Juice of 1 lime
  • 23 large cloves of garlic – grated
  • 1 large jalapeno – sliced
  • 3 tbs. of honey
  • 1 tsp.of fresh ground sea salt
  • 1 tsp. of fresh ground black pepper
  • 1 tbs. of sesame oil
  • 3 tbs. of olive oil
  • 1/4 cup of fresh cilantro – chopped


  1. Combine all of the ingredients for the marinade in a medium sized bowl and stir.
  2. Place the salmon filet in a large bowl and pour the marinade over the fish.
  3. Cover the bowl and place in the refrigerator for 30 minutes to 1 hour.

For Cooking the Fish:

  1. Heat a large cast iron frying pan with 1 – 2 tbs. of olive oil.
  2. Place the fish in the pan and pour the rest of the marinade over the fish.
  3. Loosely cover the pan and let the fish cook for 10 – 12 minutes, or until the salmon is slightly firm. Don’t over-cook it! Salmon should still look slightly pink in the center.
  4. Salmon will change from red to pink as it cooks. After about 10 – 12 minutes of cooking check for doness.
  5. Take a knife to the thickest part of the salmon and gently see if the meat is beginning to flake, but still has a little translucency in the middle, then it is done. The salmon should not look raw.

To Plate the Salmon:

  1. Place the ripped Romaine leaves on a platter.
  2. Place the cooked salmon in the middle and pour the drippings from the pan over the salmon.
  3. Shred the salmon by using 2 forks.
  4. Garnish with the lime wedges, shaved grilled corn, sliced jalapeno and a drizzle of olive oil.
  5. Serve immediately.


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