This Salmon Roast-Peach Salad is truly just as stunning as it is delicious.
Salmon and Roast-Peach Salad
Yield: 8 servings
Ingredients
- 8 peaches, peeled, pitted, and sliced or quartered
- 1 recipe Peach Balsamic Vinaigrette (recipe follows), divided
- 2 (8-ounce) packages spring mix lettuces
- 1 recipe Lapsang Souchong Salmon (recipe follows)
- Garnish: microgreens
Instructions
- Preheat oven to 350°.
- Place peaches on a rimmed baking sheet. Brush with 1 cup Peach Balsamic Vinaigrette.
- Bake for 10 minutes. Set aside to cool slightly.
- Divide spring mix lettuce among plates. Top each serving with a salmon fillet. Divide roasted peaches among plates. Drizzle with 1 cup vinaigrette, and serve remaining 1 cup vinaigrette on the side.
- Garnish with microgreens, if desired.
Peach Balsamic Vinaigrette
Yield: 3 cups
Ingredients
- 2 cups olive oil
- ¾ cup peach balsamic vinegar*
- 4 teaspoons Dijon-style mustard
- 4 teaspoons honey
- 4 teaspoons minced shallot
- 1 teaspoon salt
Instructions
- In a bowl, combine olive oil, vinegar, mustard, honey, shallot, and salt. Whisk vigorously until blended.
Notes
*For testing purposes, we used The Olive Mill Peach Balsamic Vinegar (olivemillsaugatuck.com).
Lapsang Souchong Salmon
Yield: 8 servings
Ingredients
- 3 quarts water
- 1 cup sugar
- 6 tablespoons salt
- 6 tablespoons loose Lapsang Souchong black tea leaves*
- 8 (6-ounce) fillets salmon
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup olive oil
- 8 teaspoons butter
Instructions
- In a saucepan, bring water to a boil. Remove from heat.
- Add sugar, salt, and tea leaves. Cool brine to room temperature. Transfer brine to an airtight container. Place salmon in brine, submerging completely.
- Refrigerate for 6 to 8 hours.
- Preheat oven to 350°.
- Remove salmon from brine,
- and pat dry with paper towels. Sprinkle garlic powder and pepper over salmon. Set aside.
- In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches, place salmon, skin sides up, in skillet, and cook until seared, 3 to 5 minutes.
- Transfer salmon (skin sides down) to a rimmed baking sheet.
- Bake until desired doneness is reached, 5 to 8 minutes, being careful not to overcook salmon. Remove, and discard skin from bottoms of fillets, if desired. Top each hot fillet with 1 teaspoon butter.
Notes
*For testing purposes, we used Simpson & Vail Lapsang Souchong China Black Tea (svtea.com).
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, May/June 2012 today!