The flavors of this dish are strong and impressive because of the fresh herbs and it’s a breeze once you have all of the ingredients already made and waiting. It has wonderful lightly sweet taste up front and a fun pepper flavor in the background. I made my herb paste on the fly with herbs from my window garden but will make sure I have a batch already in the freezer next time (recipe here). You can play around with this and add different cheeses to the salad to your liking. I will also make sure and have pre-cut zucchini waiting in the fridge. Try this one out. You’ll be impressed!
4 Salmon Filets – skin removed
½ cup pre-diced fresh tomatoes
½ cup matchstick carrots (I skipped the carrots)
½ cup pre-sliced green onions
1 tbs basil herb paste
2 medium zucchinis
¼ cup crumbled Gorgonzola Cheese ( I used feta cheese)
1 tsp light soy sauce
¼ cup balsamic vinegar
¼ cup maple syrup
1 tsp garlic pepper seasoning (I made my own)
¼ cup whole smoked almonds (got the almonds on sale..yaaa!)
2 tsp chili powder
2 tsp paprika
Large zip-lock bag
Gather all ingredients and check fish for bones/remove skin.
Place almonds in a zip-lock bag and crush with a rolling pin or meat mallet until the size of course breadcrumbs. Add chili powder, paprika and garlic pepper. Shake to mix.
Preheat large saute pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip-lock bag. Seal bag and shake or press with fingertips to to coat salmon evenly.
Remove pan from heat and coat with cooking spray. Add salmon and cook 3-4 minutes on each side or 145 degrees Fahrenheit until the fish flakes easily.
Remove salmon from pan. Add syrup and soy sauce to pan and cook 1-2 minutes or until sauce starts to thicken. Serve sauce over salmon.
Cut zucchini into 3-4 inch long sections. Then cut cross-wise into thin strips using a vegetable peeler or knife and add to a bowl.
Combine all ingredients (tomatoes, herb paste, carrots, greens onions, balsamic vinaigrette, cheese).
Toss to coat and chill until ready to serve.
That’s it! – No oven required – enjoy!
Prep Time: 15 mins (pre-prepping the herb paste will cut off 5 mins at least)
Cook time: 6 mins