Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The salmon salad is one of my favorite dishes for entertaining. The ginger-lime dressing is always a hit.
Ingredients
2 tablespoons fresh lime juice 1 teaspoon finely grated peeled fresh ginger 2 teaspoons Dijon mustard 6 tablespoons vegetable oil, divided
2 6- to 7-ounce skinless salmon fillets
2 1/2 tablespoons finely chopped fresh dill, divided
2 1/2 tablespoons finely chopped fresh basil, divided
1 5-ounce bag mixed baby greens
Preparation
Whisk lime juice, ginger, and mustard in small bowl. Slowly whisk in 4 tablespoons oil. Season dressing with salt and pepper.
Brush salmon on both sides with 1 tablespoon oil; sprinkle with salt and pepper, then 1 tablespoon dill and 1 tablespoon basil. Press herbs to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon, herb side down; saut 4 minutes. Turn over; saut until salmon is just opaque in center, about 5 minutes.
Toss greens with remaining herbs and some dressing. Divide between 2 plates. Top with salmon and remaining dressing.
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