A woman’s luncheon is expected to have bling, be healthy and taste amazing; this herb de Provence and rice flour dusted salmon, seared to a crisp perfection, served over a colorful array of oranges, apples, nuts, dried fruits and arugula salad has all the bling and taste but shhhhh, yes it’s healthy too!
Salmon
Salmon is my most favorite fish. It is fatty enough to have lots of flavor, dense enough not to fall apart when cooking and can be prepared a gazillion ways!
Salmon can be baked in the oven, seared on the grill or cooked on top of the stove. The trick to cooking salmon? Timing!
Make sure the heat is hot enough to sear the outsides quickly and then just lightly cover and let it cook another ten to fifteen minutes, depending on the thickness.
Salad
Throughout the summer months I grow many veggies in my garden for a salad and so searing a lightly crusted salmon in a hot iron pan and serving it over a medley of my favorite salad ingredients is something I could eat every day!
A salad should have a variety of ingredients in it and they don’t all need to be savory. Since salmon lends itself to both a sweet or savory accompaniment, I chose to put both in this salad.
Fresh fruits or dried for sweetness, nuts for crunch and texture, feta for a creamy salty bite and my favorite Lemon Thyme Dressing, which (in my opinion), goes with everything!
Women’s Luncheon
We women love to make time to get together and ‘replenish’ each other! But don’t think for one minute that while we engage in deep and profound conversations, that we lose site of ‘bling’.
The table needs to look pretty, just as we will make the effort to look pretty for each other.
We women expend so much of our energy managing all the things that life places at our feet, so when we make time to have a luncheon together, we are usually in need of replenishing, and nothing does it quite like the company of other women.
Ingredients Needed
- Salmon filets
- Olive oil
- Butter
- Rice flour
- Herbs de Provence
- Salt
- Arugula, lettuce or spinach
- Apple
- Feta
- Walnuts
- Raisins
- Fresh dill or other herbs
- Orange zest
- Lemon Thyme Dressing
Equipment Needed
- Saute pan
- Large Mixing bowl
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Citrus press
- Spatula
- Grater
- Salad Washer
- Stovetop or burner
Women’s Luncheon Salmon Salad
Course: SaladCuisine: Healthy2
servings Herbs de Provence and rice flour dusted salmon, seared to a crisp perfection, served over a colorful array of oranges, apples, nuts, dried fruits and arugula salad.
Ingredients
Salmon Ingredients
Salmon Filets – 2 filets, 6 ounce each
Olive oil – 1 tbsp
Butter – 1 tbsp
Rice flour – 1/2 cup
Herb de Provence – 1 tsp
Salt – 1/2 tsp
Salad Ingredients
Lettuce, Arugula, Spinach or your favorite salad greens – 3 cups
Apple – 1 red apple, skin on and cut into half inch cubes
Feta – 2 ounces, cut into cubes
Walnuts – 1/4 cup, rough chopped
Raisins – 1/4 cup
Fresh herbs – 2 tbsp, dill or parsley chopped
Orange zest – 1 tbsp
Lemon Thyme Dressing – 3 tablespoons
Directions
- Salmon – Place the flour, salt and herbs in a baggie or bowl and mix it up. Toss the salmon in the mix until well coated.
- Heat the oil and butter in a hot pan and sear both sides quickly (about 1/2 minute per side). Cover, lower and cook on medium/low for 12 minutes.
- Salad – In a large mixing bowl, toss the greens, chopped apple, walnuts, raisins and fresh herbs with Lemon Thyme Salad Dressing.
- Divide between 2 large plates. Place feta on top. Salmon on top and orange zest across the top. Serve!
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
