1 (1-pound) boneless, skinless salmon filet
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
½ tablespoon freshly ground black pepper
1 head romaine lettuce, rinsed, dried, and chopped
2 ears fresh corn, cooked and cut off cobb
½ small red onion, thinly sliced
2 hard boiled eggs, peeled and quartered
1 avocado, pit removed and sliced
1 tablespoon lemon juice
1 cup grape tomatoes, halved
Dressing:
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons fresh dill, chopped
1 clove garlic, minced
Kosher salt and freshly ground pepper to taste
Heat a grill pan or non-stick sauté pan over medium-high heat. Brush salmon olive oil. Season both sides generously with salt and pepper. Add filet to a hot pan and cook until browned on both sides and fish flakes easily with a fork, about 4 minutes per side. Transfer a board and let rest while combining remaining salad ingredients and making dressing. Pile chopped lettuce on a platter or in a large bowl. Cut salmon into bite-size pieces and arrange salmon, corn, red onion, eggs, avocado, and grape tomatoes in rows on top of the lettuce. Combine dressing ingredients in a small jar and shake well until dressing is well combined. Check seasonings and drizzle dressing over salad right before serving and divide between four salad plates. Garnish with extra cilantro and fresh dill if desired.
Yield: 4 servings