Herb Encrusted Salmon Salad

Hot weather calls for cool dishes and this one gives you the satisfaction of hearty salmon and chilled salad greens. Top with a light vinaigrette and you have a perfect meal for a summer dinner. Fresh-squeezed lemonade or iced tea are perfect beverages to serve with this meal.


  • 6 (5 - 8oz) salmon filets
  • 1/4 cup fresh herbs (tarragon, thyme, basil, chervil), mixed and chopped
  • Mixed baby salad greens
  • Pear and current tomatoes
  • 1 1/2 cups rice flour
  • 1/2 cup vegetable oil
  • salt and cracked black pepper to taste
  • 1 tbsp chives, chopped

Preheat oven to 275 degrees F. In a 10-inch heavy-bottom sauté pan, heat vegetable oil over medium-high heat. Season the filets using salt and pepper then coat evenly with herb mixture. Coat well in the rice flour, shaking off the excess. Sauté the filets, 2 at a time, until golden brown and crispy, approximately 3 to 5 minutes on each side. When the fish are cooked, place on a large cookie sheet and continue until all are done. Place cookie sheet in oven to keep hot.

Wash salad greens and tomatoes and dry well. Divide greens into 6 bowls. Slice salmon filets to 1 inch thickness and place on top of greens. Serve with orange-basil vinaigrette or cane syrup vinaigrette.

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