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Pan Roasted Salmon With Green Goddess Dressing

By Chef John Ash

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel to honor the British actor, George Arliss, who was starring in a play there called The Green Goddess. This rich dish is wonderful when paired with the equally rich Founder’s Reserve Chardonnay. With this recipe, you’ll have enough vinaigrette and Green Goddess dressing left over to use for other salads.

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    Serves 4

    Total Time 20-25 minutes

    Prep Time 10 minutes

    Difficulty Level Medium


    4 c gently packed, mixed savory greens (frisée, cress, arugula, mustard, etc.)

    4 salmon fillets (skin on, 6–8 oz each and about 1-inch thick)

    Olive oil

    Sea Salt

    Freshly ground black pepper

    1 medium avocado, divided

    2 tbsp finely chopped shallots (for the Lemon Vinaigrette)

    6 tbsp seasoned rice vinegar (for the Lemon Vinaigrette)

    2 tbsp fragrant honey or to taste (for the Lemon Vinaigrette)

    4 tbsp fresh lemon juice (for the Lemon Vinaigrette)

    4 tbsp olive oil (for the Lemon Vinaigrette)

    3/4 c mayonnaise (for the Green Goddess Dressing)

    1/4 c sour cream (for the Green Goddess Dressing)

    4 anchovy fillets (packed in oil, drained and chopped) (for the Green Goddess Dressing)

    3 tbsp chopped chives (for the Green Goddess Dressing)

    2 tbsp chopped parsley (for the Green Goddess Dressing)

    1 tbsp drained chopped capers (for the Green Goddess Dressing)

    2 tsp finely grated lemon zest (for mtheGreen Goddess Dressing)

    Drops of fresh lemon juice (for the Green Goddess Dressing)


    1. For the salmon: Add a couple of tablespoons of oil to a large sauté pan and heat over medium-high heat. Season the salmon generously with salt and pepper and place flesh side down and cook until nicely browned.

    2. Turn, reduce the heat to medium and partially cover to finish cooking the fish, about 3 minutes depending on thickness. Be careful not to overcook.

    3. Slide a spatula between the skin and flesh and place the fillets on top of the greens.

    4. Cut half of the avocado into 4 fans and place on top. Spoon dressing over and serve immediately.

    5. For the vinaigrette: Whisk all ingredients together. Store covered and refrigerated up to 5 days

    6. For the dressing: Combine all ingredients including the remaining half avocado in a food processor and pulse to combine. Season to your taste with salt, pepper and lemon juice.

    7. Store covered and refrigerated for up to 2 days.

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