Seared Salmon Salad with Sweet Chili Vinaigrette

flaky salmon, peppery arugula, apples, toasted pecans, sweet dressing


Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 520 | Category: Mediterranean Diet, Gluten-Free, Low-Carb, Paleo, Pescatarian | Allergens: Contains Tree Nuts (Pecans) + Fish (Salmon). Processed in a facility that handles milk, eggs, soy, fish, shellfish, tree nuts, peanuts and wheat. | Excellent Source of: Protein, Vitamin C | Good Source of: Calcium, Fiber, Vitamin A


  • - Measuring Spoons
  • - Nonstick skillet
  • - Small Bowl
  • - Tongs
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Apple Slices
  • - Baby Arugula
  • - Chopped Pecans
  • - Red Wine Vinegar
  • - Salmon
  • - Sweet Chile Sauce

Wine Pairings by @grapefriend

Pinot Noir is a classic match for salmon – try it as a sparkling rosé to offset the sweet chile.

Beer Pairings

Go for a Kolsch. The low malt and bitterness pair well with the sweet apples and vinaigrette.

TK Table Talk:

What would you rather have: a live-in massage therapist, live-in trainer or live-in chef?

What To Do:

1. Salmon may arrive slightly frozen. Thaw as needed.

Seared Salmon Salad with Sweet Chili VInaigrette - Step 1

2. Toast Pecans: Place pecans in a large nonstick skillet over medium heat and cook, stirring frequently, 2 minutes or until toasted. Remove pecans from skillet and wipe skillet clean.

Seared Salmon Salad with Sweet Chili VInaigrette - Step 2

3. Sear Salmon: Sprinkle salmon with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high heat. Add salmon and cook 3 to 4 minutes on each side or to desired doneness.

Seared Salmon Salad with Sweet Chili VInaigrette - Step 3

4. Make Vinaigrette: Whisk together vinegar, sweet chile sauce and 2 tablespoons olive oil in a small bowl.

To Serve: Arrange arugula, apples and pecans on a serving platter. Top with salmon and drizzle with vinaigrette.

Pro Tip:

Don't be afraid to get a good sear on the salmon. It'll add great flavor to this salad.

Pro Tip: When searing fish, always start with placing the fish skin-side down. The skin acts as a barrier, preventing the fragile flesh from getting blasted with direct heat.

Spice it Up!: Add some crumbled feta!

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.