Crispy Skin Salmon, Red Leaf Salad with Candied Walnuts, Feta & Pepperino Vinaigrette


Salmon – 4 filets (skin on)

salmonPlace the salmon skin-side up and make four deep cut down into the flesh, about 1-½ inches long and a ½ inch deep. This will help create a beautiful presentation. Salt the skin and place skin-side down into a pan set on medium high heat with some Melina’s Green Gold E.V.O.O. Hold the salmon down with a wooden spoon for 10 seconds to insure the filets stay flat. Sear until ¾ of the fish is cooked; then flip and remove the pan from the heat.

Meanwhile toss red leaf lettuce with feta and candied walnuts. To make candied walnuts, boil 1 cup of walnuts for 3 minutes. Drain and toss in powdered sugar until they are completely covered. Knock off the excess sugar and bake for 4-5 minutes at 400 degrees. Let cool at room temperature. Drizzle the salad with Melina’s Pepperino vinaigrette:

Pepperino Vinaigrette

2 Tablespoons of Melina’s Pepperino
1 Tablespoon of lemon juice
¼ teaspoon of salt
1 teaspoon of Dijon mustard

Combine all the ingredients and whisk thoroughly.


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Recipes by Chef Daniel Norton

Chef Daniel is a dynamic young chef, graduate of Cordon Blue San Francisco. He is the owner of, a culinary blog and is the Corporate Chef with the tech start-up, MemSQL.

Daniel sees food and people in harmony. He seeks to empower each and every one of us by introducing us to the culinary delights that he is so passionate about and thus combining his love for food with his love for people.

To read his full bio, please visit

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