wild sockeye salmon & blackberry salad

no, your eyes aren’t playing tricks on you. this salad bears a striking resemblance to the watermelon berry salad from a few days ago. :) oh yes, it’s another recipe for easypeasy (and yummy!) leftover redux… holla!

it’s all about the colour:
toss ingredients in large prep bowl:
– organic fresh herb salad greens
– 1/2 cup fresh blackberries
– 3 fresh organic radishes (thinly sliced, cut into halves)

sauté the salmon:
– heat 1 tbsp extra-virgin olive oil (evoo) in saucepan over medium heat
– brown 1 large shallot (rough chop) & 1/2 tsp fennel seed w/ evoo
– add 2 fillets of wild sockeye salmon (already thawed, if previously frozen) to saucepan
– cook until salmon lightens slightly in colour on outside & opaque in center (but do not overcook)
– turn sides to cook evenly, about 3min per side
– remove from heat & allow salmon to cool for a few minutes before adding to salad

food styling:
– flake the salmon & add to salad
– drizzle freshly-squeezed lime juice over salad
– season w/ ground black peppercorns
– pairs nicely with a crisp, dry white wine