Back in February, we had a mini heat wave, and it hit low to mid 60’s.  I honestly don’t recall it ever being that warm in February in Jersey, but never the less, everyone and their mother was dinning outdoors, and my sister and I, were no excpetion.  We went to one of our favorite restuarants in Montclair, called Salute, and I had the most delicious salmon salad.  It was so simple, refreshing, and positively perfect.  I couldn’t wait to mirror the recipe and I did, to some extent..

Salute’s version included hard boiled egg and was accompanied by a grilled piece of salmon.  I decided to forego the egg and serve the salad with a piece of broiled salmon, topped with hoisin sauce instead, to give it sort of an asian twist.  I also doctored up the dressing to match the salmon, so I added some honey, pressed garlic, and apple cider vinegar, a combination my grandmother uses often in her salads, and it’s delicious..

I tend to eat more seafood during the warmer months while like most, I crave comfort food during the chillier months, and with summer in Jersey just around the bend, I can’t wait to enjoy the likes of salmon and shellfish while dining outdoors, up and down our beautiful coast.

I feel so fortunate to live in a coastal state where the seafood is so incredibly fresh and readily available.  Having spent a lifetime of summers at the shore, I got to enjoy the likes of clams after a long day of clamming, crabs caught off the side of my father’s boat, and clams on a half shell from my cousin’s stand, “Dentato’s” at the Seaside Heights Boardwalk.  If ever you are in the neighborhood, stop by because they have the best and freshest assortment around.  With beautiful beaches and easy access to the big apple, I simply can’t imagine living anywhere else.

Hoisin Glazed Summer Salmon Salad

serves 4

Ingredients

  • 4 salmon fillets
  • 2 gala apples, diced
  • 4 cups brussel sprouts, sliced or shaved
  • 4 slices of bacon, roughly chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger, dried
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • 1/2 teaspoon white seasame seeds
  • 1 cup coconut aminos

Salad Dressing

  • 2 garlic cloves, pressed
  • 1 tablespoon raw honey
  • 1 tablespoon apple cider vinegar
  • 1/4 cup avocado oil
  • pinch of sea salt

Garnish

  • pinch of black and white sesame seeds
  • handful of green onions

Instructions

  • Preheat the oven to 400 degrees
  • Place the bacon on a wire rack and cook for about 10-12 minutes or until crispy
  • Set the bacon aside on a dish lined with a paper towel
  • Remove the wire rack and drain some of the bacon fat from the pan
  • Sprinkle the salmon fillets with salt & pepper and place them (skin side down) on the remaining bacon fat
  • Broil them on hi for 8 minutes
  • Combine the apples, brussel sprouts, crumbled bacon, garlic powder, ginger, sea salt, pepper, and white seasame seeds in a mixing bowl
  • Whisk the pressed garlic, honey, vinegar, avocado oil, and pinch of salt in a measuring cup, and pour it over the salad, then toss the salad until well combined.
  • Bring the coconut aminos to a boil over medium-hi heat, reduce them to a constant simmer and allow them to thicken, about 15 minutes.  The longer they reduce, the thicker they’ll become, the sweeter they will be.
  • Plate the salad, add the salmon, and sprinkle the black & white sesame seeds, and green onion

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