Ingredients
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1 ½ tablespoons extra-virgin olive oil
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4 (5 ounce) skinless salmon fillets (see Tip)
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1 teaspoon ground pepper, divided
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⅛ teaspoon salt plus 1/2 teaspoon, divided
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½ cup buttermilk
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¼ cup nonfat plain Greek yogurt
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¼ cup grated Parmigiano-Reggiano cheese
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2 tablespoons lemon juice
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1 ½ teaspoons Worcestershire sauce
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1 teaspoon grated garlic
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½ teaspoon Dijon mustard
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5 cups chopped romaine lettuce
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3 cups chopped radicchio
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3 tablespoons thinly sliced fresh basil, plus more for garnish
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1 ½ tablespoons chopped fresh tarragon
Directions
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Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
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Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
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Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.
