Crispy Sesame Salmon Salad with Fried Capers

1. 1

   Preheat oven to 400 degrees F. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

2. 2

   Brush tops of salmon fillets with sesame oil and season with salt and pepper.

3. 3

   Add to pan and cook for 2 to 3 minutes, until skin is crispy and golden brown.

4. 4

   Flip fish over and transfer to oven.

5. 5

   Cook for 8 to 10 minutes, until fish flakes easily and is cooked through.

6. 6

   Meanwhile, heat remaining vegetable oil in a small, shallow pan over medium heat, until it registers 350 degrees F. Add capers and fry for 30 seconds, then drain on paper towels.

7. 7

   For the vinaigrette, whisk together lime juice, ginger, honey, olive oil, and a pinch of salt in a small bowl to combine.

8. 8

   Toss together baby greens, tomatoes, and fried capers in a large bowl.

9. 9

   Drizzle vinaigrette over salad and toss to combine.

10. 10

    Divide salad between plates and top each with a salmon fillet.

* Per serving · 4 servings · Values may vary.

No additional tips available.