So healthy, delicious, and beautiful! Pan-seared salmon with a heavenly buttermilk, dill dressing! A favorite at the cabin! Quick and easy enough for weeknight dinners or special enough for guests!
Ingredients:
Serves 4
- 1 – 1/4 lbs of fresh salmon, skin on
- 1 Tbs of olive oil
- salt and pepper to sprinkle on salmon
- 2 heads of romaine lettuce, chopped or torn into bite-sized pieces
- 2 celery ribs, chopped
- 1/2 of a large red onion, chopped
- 3 – 4 hard-boiled eggs, sliced or chopped
- 1/2 cup of blue cheese crumbles
- 1/2 cup of buttermilk
- 1/2 cup of sour cream
- 2 tsp of Dijon mustard
- 2 heaping Tbs of fresh dill, chopped
- 1/4 tsp of kosher salt
- 1/4 tsp of freshly ground black pepper
Directions:
Rub a little oil on both sides of the salmon and season with salt and pepper, heat 1 Tbs of olive oil over high heat in a heavy skillet, cast iron if you have one. Add in the salmon, skin side down and cook for 4 minutes, flip and cook for 4 more minutes. Remove from the skillet and let rest. Remove the skin (or keep it on if you prefer) and cut or flake the salmon into bite-sized pieces.
Make the dressing: Combine the buttermilk, sour cream, Dijon, dill, salt, and pepper, stir to combine.
To assemble the salad, divide the lettuce evenly between 4 plates, arrange the celery, red onion, eggs, blue cheese, and salmon on the lettuce and then drizzle on the dressing. Serve any remaining dressing on the side. I like to serve this with warm pita bread, or use your favorite bread or even homemade croutons. Enjoy!
