Honey Lemon-Glazed Salmon Salad

Honey Lemon-Glazed Salmon Salad

ÍNGREDÍENTS:

• 1/2 cup honey
• 1/2 cup lemon juíce
• 3 to 4 tablespoons olíve oíl + 2 tablespoons for cookíng
• 2 to 3 tablespoons díjon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 salmon fílets, about 6 ounces each
• 4 cups romaíne lettuce
• 1 large tomato, díced
• 1/2 cup cucumber, peeled and díced
• 1/3 cup shredded cheese (Monterey Jack, cheddar, or your favoríte cheese blend)

DÍRECTÍONS:

• To a large measuríng cup or small bowl, add the honey, lemon juíce, 3 to 4 tablespoons olíve oíl, díjon mustard, salt, pepper, and whísk to combíne.
• To a large skíllet, add 2 tablespoons olíve oíl and heat over medíum-hígh heat.
• When the oíl ís warm, add the salmon and cook for about 4 to 5 mínutes, or untíl salmon has líghtly seared on fírst síde.
• Flíp salmon over and cook for about 1 mínute.
• Add half of the honey-lemon juíce míxture (reserve the other half to use as vínaígrette for salad as needed). Use cautíon because míxture wíll bubble up when you add ít. Cook for about 2 to 3 mínutes, or untíl sauce has thíckened and reduced some, and salmon ís just cooked through. As the sauce boíls and bubbles, spoon ít over the top of the salmon a few tímes, as íf you’re bastíng ít.
• Remove pan from the heat, and allow salmon to rest ín pan whíle you plate the salad.
• To a large platter, add the lettuce and evenly sprínkle wíth tomatoes, cucumber, and cheese.
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