Seared Salmon Steak and Shaved Zucchini and Mushroom Salad with Lemon Caper Vinaigrette

Written by: Chef Tom Sewell on April 13, 2017


Chef Tom Sewell’s Salmon Steak and Shaved Zucchini and Mushroom Salad with Lemon Caper Vinaigrette

Salmon has proven benefits to keep you healthy inside and out. With one of the highest nutritional contents, Salmon is packed with omega-3, vitamins, and minerals to help our bodies grow. Increasing heart health, improving eyesight, and preventing ADHD in children are just a few of potential benefits credited to this nutritious fish.

Seared Salmon and Shaved Zucchini and Mushroom Salad with Lemon Caper Vinaigrette

Makes 4 servings

For the Salmon

4 (5 oz.) salmon steaks

1 tablespoon kosher salt

1 teaspoon cracked black pepper

1 tablespoon canola oil

For the Zucchini and Mushroom Salad

1 lb. shaved zucchini

1 lb. shaved medium mushrooms

1/4 cup chopped chives

1/4 cup capers

1/2 lb. arugula

2 tablespoons lemon juice

2 tablespoons olive oil

2 tablespoon sugar

1 tablespoon kosher salt

1 teaspoon cracked black pepper

For the Salmon

Season both sides of the salmon with the salt and pepper. Heat sauté pan over high heat and add the oil. Place salmon in pan and sear over high heat for approximately 3 minutes. Turn salmon over and sear on the other side for 2 – 3 more minutes.   Remove from pan and set aside.

For The Shaved Zucchini and Mushroom Salad

Place all ingredients in bowl. Toss lightly, let marinate for at least 1 hour.

Drain salad and place vinaigrette in blender until smooth.

Chef Tip: To shave the zucchini, lay it on a cutting board after rinsing with water. Use a vegetable peeler to shave zucchini into ribbon.

To Serve: Divide zucchini and mushroom salad on middle of each plate, place 1 salmon steak on top of each salad drizzle with lemon caper vinaigrette.


About the Author

Thomas Sewell is the Regional Executive Chef at University of Florida Medical Center in Jacksonville, FL and a valued member of the Morrison Healthcare Culinary Team.