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Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

prep:
5 mins
chill:
30 mins
cook:
20 mins
total:
55 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Combine mustard, 2 tablespoons olive oil, and 1 tablespoon lemon juice in a shallow bowl; add salmon, turning to coat. Chill 30 minutes.

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  • Meanwhile, arrange bread cubes in a single layer on a baking sheet. Bake 8 minutes or until golden and crisp. Set aside to cool.

  • Remove salmon from marinade; sprinkle with salt and pepper. Cook salmon on a lightly greased grill pan over medium heat 5 minutes on each side or until done. Transfer to a cutting board, and let cool 5 minutes. Cut into pieces or break into chunks.

  • Whisk together salsa, remaining 2 tablespoons olive oil, and remaining 1 tablespoon lemon juice. Season to taste with additional salt, if necessary. Place mixed baby greens and croutons in a large bowl; add salsa mixture, tossing well to coat. Divide among 4 plates, and top evenly with salmon.

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