4-5 tablespoons clarified butter
1 Head Red leaf Butter Lettuce
1 cup yellow cherry tomatoes, cut in half
1 avocado, sliced
5 radishes, thinly sliced
1/2 sweet onion, thinly sliced into half circles
Lemon slices, for garnish
2/3 cup buttermilk
1 tablespoon mayonnaise
1/2 tablespoon dry parsley
1/2 tablespoon garlic powder or 1 clove of pressed garlic
1 tablespoons shredded aged parmesan cheese
Pinch of Cayene Pepper
Freshly Ground Black Pepper, to taste
Salt, to taste
Take the salmon out 30 minutes before planning to cook.
When ready to cook, slowly heat the clarified butter in a non stick skillet (over low heat).
Cut the salmon to serving size portions and sprinkle with crushed Sea salt and powdered garlic, all over.
When the butter almost reaches smoke point, carefully place the salmon into the pan skin side down and turn the heat to medium. If you have thick pieces like mine, let it brown from all 4 sides, about 2-3 minutes per side (depending on the size of your fish), covering the pan with a lid.
Combine all the dressing ingredients and mix with a whisk, to make a smooth dressing.
Cut your lettuce to desired pieces and combine with the rest of the vegetables. Toss to combine.
Put the salad on each individual plate and drizzle with the prepared dressing.
Line about 3 lemon slices on the plate, to serve as garnish under the salmon fillets.
Put the pan seared fish on top of the lemon slices.”