1½ lbs. wild-caught salmon, skin on, cut into 4 (2-inch) steaks
1 Tbs. kosher salt
2 Tbs. freshly cracked black pepper
2 small heads butter lettuce
1/2 English cucumber, halved length-wise and thinly sliced
8 radishes, thinly sliced
4 hearts of palm, thinly sliced
4 dill fronds for garnish
4 lemon slices for garnish
Anne’s vinaigrette:
1/2 large garlic clove, minced
2 Tbs. kosher salt
4 Tbs. fresh lemon juice
1/3 cup extra-virgin olive oil
A mortar and pestle will give the best result, but you can also do this in a food processor. Use the pestle to mash the garlic in a mortar. Add the salt, mashing it into a gummy paste. Stir in the lemon juice. Whisk in the olive oil until the dressing has a creamy consistency.
For the salmon:
Prepare a hot grill.
Rinse the salmon steaks under cold water and pat them dry with a kitchen towel. Sprinkle the salt and pepper over the flesh side of the fish and gently rub it in. Grill the steaks skin-side up for two minutes. Rotate the steaks 180 degrees and grill them for another two minutes. Flip them over, then grill them skin-side down for two minutes. Remove from grill and cool to room temperature.
For the salad:
Gently pull the leaves off of the butter lettuces and discard the cores. Combine the lettuce, cucumber, radishes, and hearts of palm in a large salad bowl. Pour in the dressing and lightly toss the salad. Divide among four plates. Remove skin from salmon if desired and lay one steak on top of each salad. Garnish with dill and lemon slices. Serve immediately.
Curated Selections’ Patrick Emerson shares his vegetarian spin on classic shepard’s pie, plus grilled salmon salad, creamy asparagus soup, and rich chocolate mousse
