Late Summer/Early Fall Salmon Salad

We're in the middle of a heat wave, and I don't like it one bit.  The past two weeks have been a fall teaser; mid 70's and gorgeous!  Now it's back to hot and humid, just when I thought fall had arrived.  I know it's early still, but fall is my favorite season so I want it to hurry up and get here already!

There are so many things I LOVE about fall.  The weather is ideal, changing leaves, brisk mornings, it's acceptable to wear boots again, and the holiday season begins.  How can you not love all that?!  Oh, one more thing.  It's apple season!  Apples are my favorite fruits, hands down.  There is something about their crisp, sweet, juiciness that shakes me to my core.  Get it?  

My lame sense of humor aside, I decided it was time to feature apples in a recipe.  This salad is the seasonal crossover between late summer and early fall produce.  Blueberries are becoming scarce while apples are just beginning to take center stage.  I always think of swiss chard as a crossover green because it's light enough to eat during the hot summer days, but hearty to satisfy during the cold winter months.  It also happens to grow year-round!  Salmon was the perfect protein paring for this salad because it's light and delicate while also meaty.  Along with a apple-mustard vinaigrette, crumbled feta, and toasted walnuts, this salad will help you transition to fall gently, without missing out on any of your summer favorites! 

Late Summer/Early Fall Salmon Salad

serves 4

4 (4 ounce) salmon fillets
2 Tbsp fresh rosemary, chopped
4 tsp pasture-raised butter, separated
salt and pepper
2 garlic cloves, sliced thin
4 tsp lemon juice

8 cups swiss chard, chopped
1 cup fresh blueberries
1 apple, diced
4 ounces Feta cheese, crumbled
1/2 cup walnuts, chopped and toasted

1 recipe apple-mustard vinaigrette (recipe follows)

Directions:
1.  Preheat oven or convection oven to 450 F.  Generously sprinkle each salmon fillet with salt and pepper, then sprinkle with rosemary and garlic slices. Break each teaspoon of butter into smaller pieces and spread them over each fillet.  Drizzle the lemon juice over the top .

Wrap each fillet in tin foil, creating a sealed foil pocket.  Bake the fillets for 17 minutes.

2.  In a large bowl, mix the swiss chard with the dressing.  Gently message the swiss chard with your  hands to tenderize it.  Toss with the blueberries, diced apple, feta cheese, and walnuts.  Divide the salad between four bowls.  Flake the salmon fillets, and add to the top of the salad.


Apple-Mustard Vinaigrette

1/4 cup extra virgin olive oil
2 Tbsp apple cider vinegar
1 Tbsp spicy mustard
2 garlic cloves, zested
1/2 tsp raw honey (optional)
salt, to taste
pepper, to toaste
1 Tbsp chives, chopped

Directions:
Whisk everything together until well blended.