YIELD: 12 servings

FOR THE SALMON:
2 lb., 12 oz. salmon filet
12 oz. Dijon mustard
3 Tbsps. chopped parsley
1 Tbsp. chopped tarragon
1 Tbsp. basil, chiffonade

LEMON-DILL VINAIGRETTE:
2 oz. lemon juice
2 oz. Dijon mustard
3 oz. Champagne vinegar
1 large egg
12 oz. salad oil
1 oz. chopped dill

FOR THE SALAD:
2 lb., 4 oz. mixed salad greens, chopped, washed and dried
12 oz. red onion, julienne
12 oz. diced tomato
12 oz. shredded carrot
12 bread sticks

1. Trim and portion the salmon into 3 oz. filets; tray onto sprayed sheet pans. Season each filet with salt and pepper, then brush the filets with Dijon mustard.
2. Combine the chopped herbs and spread over each of the salmon filets, pressing the herbs into the mustard gently.
3. Heat a cast iron skillet or griddle over medium-high heat. Rub the pan with olive oil. Making sure the pan is very hot, sear each of the salmon filets (mustard side down) for 2-3 minutes. Remove from the pan and place mustard side up on a sprayed sheet pan.
4. Roast in a 350ºF oven until a 160ºF degree internal temperature is reached. Remove, cool and reserve the salmon filets in the refrigerator.
5. For the dressing: combine the lemon juice, Dijon, vinegar and egg in a blender or food processor. While the machine is running, slowly drizzle in the salad oil, creating an emulsion. When all of the oil is incorporated, thin with some water if necessary and stir in the chopped dill. Adjust seasoning with salt and pepper if necessary. Reserve the dressing in a refrigerator until ready for service.
6. For the salad: place the greens on the plates, position the salmon off to one side and garnish with the red onions, tomato and carrot. Serve with 2 oz. of lemon-dill vinaigrette and a breadstick.

Recipe and photo submitted to FM by Barry Greenberg, associate manager of food services, University of Iowa- Iowa Memorial Union, Iowa City.