Ingredients:

  • 1 lb salmon fillet, skin-off, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup Greek yogurt, plain
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 3 tbsp fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1 tsp rice vinegar
  • 2 cups baby spinach
  • 1 cup English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a skillet over medium high heat until it shimmers. Note: If the oil wisps a little smoke, it's ready.
  2. Season the salmon cubes with salt and pepper. Note: Don't salt too early or the fish will leak moisture.
  3. Add salmon to the pan in a single layer and sear for 2-3 minutes per side until a mahogany colored crust forms and the center is just barely opaque.
  4. Remove the salmon from the heat immediately to prevent overcooking. Note: Carryover heat will finish the center.
  5. In a small bowl, combine the Greek yogurt, lemon juice, olive oil, honey, minced garlic, and rice vinegar.
  6. Whisk the dressing vigorously until it looks velvety and smooth, then fold in the chopped dill.
  7. Place the baby spinach in a large bowl.
  8. Add the diced cucumber, red onion, and parsley to the greens.
  9. Gently fold in the seared salmon. Note: Be careful not to break the crust.
  10. Drizzle the dressing over the top and toss lightly to coat every piece.