Ingredients
for salad:
One half bag of mixed spring greens
Half a head of romaine lettuce, washed and cut
One red onion, sliced thinly
Pinch of sugar
2 tsp butter
6-8 oz salmon fillet
1 tsp cumin
Salt and pepper to taste
1 tsp paprika or red chile powder
One Jicama root
1 Asian pear
1 diced tomato
For dressing:
Juice of one small lemon
¼ cup of vegetable or olive oil
1-2 tbsp of cider vinegar
1 tsp cumin
1 tbsp sugar
Salt and pepper to taste
Preparation
Caramelized onions: Toss onions with one tsp of butter and pinch of sugar in sauté pan. Cook over medium low heat until onions wilt and become somewhat translucent.
Salmon: In a small bowl, mix cumin, red chile, pinch of sugar. Add salt and pepper to taste. Dust salmon with spice mixture. Heat a sauté pan on medium-high. Add 1 tsp of butter. Quickly sear Salmon on both sides, about 3 minutes per side. Salmon should be pink in center.
For Dressing: Whisk all ingredients together. Season to taste with salt and pepper.
Assemble salad: In a large bowl, toss spring greens with romaine. Add pear, tomato, and jicama around the bowl and toss with dressing. Top with warm salmon and finish with a small mound of wilted onions on top of the salmon.
