If you take both of my go to weekday dinners and mash them together, this is what you would get. A quick roasted salmon over a chopped salad. Normally, I’ll make some rice to go with the Mustard Salmon. Simple, luxurious, and incredibly easy. The salad takes a bit more elbow grease. I’ve invested in a Japanese Mandoline. I haz all the gadgets! Since then, I’ve been slicing everything with it. What a tool. Not me… the mandoline. I usually have cucumbers, radishes, and brussel sprouts left in my fridge at the end of the week. Enter, my chop chop salad. It’s crunchy, tangy, filling, and beautiful. I’ve made it for friends and it’s been approved as “not-just-a-clean-out-the-fridge” salad. Success. It’s also incredibly tasty with roasted chicken breast. If you don’t have a mandoline, that’s quite alright. Just chop as finely as you can with a good sharp knife. But you should get a mandoline… and some really expensive mustard that comes in a corked jar.

Mustard Salmon Chop Chop Salad

Makes 2 servings, easily multiplied for more servings

[one_half padding=”0 20px 0 0px”]2 salmon filets
2 tsp grainy mustard
2 tsp olive oil
salt & pepper
 
1 tsp grainy mustard
1 1/4 tsp honey
3/4 tsp apple cider vinegar
1 tsp goat cheese
1/4 tsp salt
1/4 tsp pepper
1 1/2 TB good quality olive oil
 
1 small heart of romaine lettuce, finely chopped
18-20 small brussel sprouts, shaved thinly on mandoline
1 kirby cucumber, shaved thinly on mandoline
1-2 radishes, shaved thinly on mandoline
1/4 cup slivered almonds
1/4 cup goat cheese
salt & freshly ground pepper[/one_half][one_half_last padding=”0 0px 0 20px”]Pre-heat oven to 500˚F or as high as it will go. In a glass baking pan, spread 1 tsp of the olive oil along the bottom using your fingers. Place the salmon in the baking pan making sure the 2 filets are not touching. Spread the mustard on the tops and sides. Drizzle with the remaining 1 tsp of olive oil and season generously with salt and pepper. Roast in the oven for 12-15 minutes depending on the size of the filets. They will be perfect.

In a small bowl, combine the mustard, honey, vinegar, goat cheese, salt and pepper. Mash the goat cheese to break it up. This will make the dressing creamy. While whisking with a fork, slowly drizzle the olive oil in.

Place the romaine, shaved brussels, cucumber, radishes, and almonds in a large bowl. Season with salt and pepper and toss. Add the dressing and toss to distribute evenly. I use my hands so that I don’t “hurt” the delicate vegetables.

Place the salad in the serving bowls, crumble goat cheese over the top, season again with a bit of salt and pepper, then lay the salmon over top. Enjoy! [/one_half_last]