salmon and pear salad with lemon dijon vinaigrette
Some flavor combinations just do all the work for you. Sweet pear, sharp fennel, tangy goat cheese, walnuts, and lemon Dijon salmon are one of those combinations. Nothing here is complicated but every ingredient brings something different to the plate. The result is a dinner that feels a little elevated without requiring much more effort than tossing together a salad and roasting a side of salmon.
What is Dijon mustard?
Dijon mustard originated in the city of Dijon in the Burgundy region of France where mustard making became a major industry as far back as the Middle Ages. Traditional Dijon differs from yellow mustard because it’s made with brown or black mustard seeds and an acidic liquid like wine instead of vinegar alone. Beyond adding flavor Dijon mustard happens to be one of the most useful ingredients because it acts as a natural emulsifier.
What is an emulsifier?
An emulsifier is a substance that helps two ingredients that normally don’t get along form a stable mixture. Oil and water naturally separate because their molecules behave differently which is why a simple vinaigrette will split if left alone. Ingredients like Dijon mustard contain compounds that can interact with both oil and water helping disperse tiny droplets of one throughout the other. The result is a dressing that looks smoother, tastes more balanced, and stays mixed together longer instead of separating into distinct layers.
What is fennel?
Fennel is a flowering plant in the carrot family that has been cultivated around the Mediterranean for thousands of years. The bulb, stalks, fronds, and seeds are all edible. Raw fennel has a mild licorice or anise like flavor that becomes sweeter and more mellow if cooked. It’s crunchy texture and fresh flavor make it popular for salads where it pairs well with ingredients like seafood, pears, goat cheese, and nuts.
How to make salmon and pear salad with lemon Dijon vinaigrette?
Preheat oven to 425f and line a baking sheet with parchment paper.
Place the salmon on the prepared baking sheet. In a small bowl whisk together the zest and juice of 1 lemon, minced garlic clove, 1 tbsp olive oil, 1 tbsp Dijon mustard, and 1/2 tsp salt and pepper. Brush the mixture evenly on the salmon and bake for 18-25 minutes depending on thickness or until internal temperature reaches 135-145f.
Meanwhile prepare the vinaigrette. In a small bowl whisk together 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tbsp honey, and a pinch of salt and pepper. Whisk until uniform and set aside.
Prepare the salad. In a large bowl combine 4 cups of spring mix, thinly sliced ½ fennel bulb, 1/2 red onion, 3/4 cup alfalfa sprouts, 1/3 cup walnuts, and sliced pear. Mix in the prepared dressing, then fold in 4 oz goat cheese crumbles.
Plate and garnish with green onions.
Tips
Thinly slice the fennel and onion. The thinner the slices the better they blend into the salad.
Let the salmon rest for 5 minutes after baking. This helps the juices redistribute.
Use ripe but firm pear. Overripe pears can become mushy.
For best texture wait to dress the salad until just before serving.
