- 2 (5-ounce) skin-on salmon fillets
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons tahini
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon water, plus more if needed
- 1/8 teaspoon kosher salt
- 1 small clove garlic, minced (optional)
- 1/8 teaspoon ground cumin
- 2 cups arugula leaves
- 1 cup mâche leaves (or 1 additional cup arugula leaves)
- 4 radishes, thinly sliced
- 1 green onion, halved lengthwise and thinly sliced into 1-inch lengths
- 1 teaspoon sesame seeds
Season the salmon with salt and pepper and heat a large skillet with olive oil. Place the fillets skin side down and cook over moderately high heat until the skin is crispy and lightly browned, about 5 minutes. With a fish spatula, flip each fillet in the pan, and continue cooking on the second side for another 4 to 5 minutes until cooked through. Keep warm and set aside.
In a small bowl, whisk together the tahini, lemon juice, olive oil, water, salt, garlic, and cumin until smooth and creamy. If the dressing isn’t emulsifying, add a ¼ teaspoon of water at a time, whisking to incorporate. Set aside.
In a medium bowl, combine the arugula, mâche (if using), radishes, green onion, and sesame seeds. Pour the dressing over the salad and toss gently to coat. Transfer the salad to two plates and top with the salmon fillets. (The salmon will keep well in an airtight container in the refrigerator for up to 2 days).
Per Serving: Calories 450; Total Fat 36 g; Sat Fat 5 g; Protein 31 g; Carb 4 g; Fiber 1 g; Sugars 1 g; Cholesterol 80 mg; Sodium 500 mg