This is also my fallback salad. The salmon is seasoned with lemon and lemon pepper (available at Karstadt if you can't find it at your regular grocery store in Germany), grilled stovetop in less than five minutes, piled on lettuce layered with avocado, and boiled eggs (which I usually prepare in advance, cutting down on the time even more), and topped with a drizzle of olive oil and a squeeze of lemon. That's it. And it's one of the best salads you will ever eat.
And now I'm really going to blow your mind: this is the perfect picnic salad. You can grill the salmon and boil the eggs the night before, and then assemble the salad on the spot at the park. And it's even Paleo or Whole 30 or whatever-diet-you're-currently-on friendly! Ok, enough- if I haven't convinced you by now, I never will.
And by the way, those of you who still have picnic weather - savor it! Last weekend was daylight savings time in Germany, and with the early dark has also come the cold. Picnics will have to be on hold until next summer.
Blackened Lemon Pepper Salmon Salad
Many of you are intimidated about cooking fish. Don't be! It couldn't be easier, and it's not a horrible thing either if it doesn't end up perfect. Also, this salad is infinitely faster if you keep boiled eggs already stashed away in the refrigerator. You can do this in advance- maybe boil up a batch of eggs once a week to use in various recipes. To boil the eggs, the easiest thing is just to put them in a pan of boiling water for 10-15 minutes, then run them under cold water and put them in the refrigerator until ready to use.
Two salmon filets, skin removed
2 boiled eggs
1/2 head crisp lettuce, like butter lettuce or romaine
1/2 lemon, cut into two quarters
1. Drizzle a teaspoon or two of olive oil into a frying pan, turn on the stove to high, and let it get nice and hot.
2. Sprinkle the raw salmon filets on both sides with salt and lemon pepper.
3. Place the salmon filets in the frying pan and squeeze one quarter of the lemon over both filets.
4. Grill for approximately 2 minutes on high heat, and then flip, keeping the heat on high. You should be able to look at the side edge of the fish before flipping it and see that it is cooked about halfway through. Grill the second side for another 2 minutes.
5. Remove fish from pan and set aside.
6. Wash, dry, and tear lettuce and place in a medium-large salad bowl, or divide between two serving bowls.
7. Drizzle the lettuce with a little bit of olive oil, an then squeeze the second quarter of the lemon over the lettuce. Sprinkle it with a pinch of salt.
8. Cube the avocado and hard-boiled egg and add to the salad. Place the cooked salmon filets on top of the salad and serve.