Salmon & Spring Lettuce Salad

Ingredients

• 2 tbsp

  walnut oil

• 6

  packets True Lemon

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• 8

  packets True Lime

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• 1 tsp

  Dijon mustard

• 2 tbsp

  fresh tarragon, minced

• 2 tsp

  salt

• Freshly ground pepper

• 2

  4-ounce fresh salmon fillet

• All-purpose flour, as needed (about 2 teaspoons will coat the salmon)

• 1 tbsp

  extra virgin olive oil

• Green asparagus, bottoms removed and blanched

• Cherry tomatoes, full or sliced in half

• Mixed Spring lettuces (such as Belgium endive, radicchio, escarole, red leaf lettuce)

• Radishes, thinly sliced

• Micro-greens, as garnish (optional)

Directions

1. For the dressing, Combine walnut oil, True Lemon, 4 packets of True Lime, tarragon, and Dijon mustard.
2. Whisk until completely blended. Season with salt & freshly ground pepper.
3. Then, drizzle the remaining True Lime over the salmon. Let rest 1-2 minutes just allowing the lime to soak in.
4. Sprinkle flour over the salmon filets, and shake until evenly coated.
5. In a large skillet, heat the olive oil over high heat (you want to heat the oil just until it begins to smoke.)
6. Sear the salmon until cooked to your desired temperature, about 2-3 minutes per side.
7. Remove and set aside to cool.
8. In a large mixing bowl, toss the lettuce with the dressing. Add a little at a time until just coated (don't drench it, or the lettuce will get soggy).
9. Place dressed lettuce in the center of a platter, and surround with additional dressing, if desired.
10. Top with the rest of the vegetables, then gently place the salmon on top. Garnish with micro-greens and serve!