This salad will have 'em exclaiming, "Ooo La La!! You can substitute another sustainable white fish for the halibut, and pecans or hazelnuts for the almonds.
(serves 4)
3 T. EVOO, divided
4 6 oz. halibut fillets
1/2 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
2 T. chopped fresh lemon* mint
2 T. fresh lemon juice
1 t. maple syrup
6 cups baby spinach leaves
2 med. ripe peaches, halved and sliced
1/2 English or Persian* cucumber, halved lengthwise and sliced
1/4 cup toasted sliced almonds
Heat a large nonstick skillet over med.-high heat. Add 1 T. oil; swirl to coat pan. Sprinkle fish evenly with 1/4 t. salt and 1/4 t. pepper. add fish to pan; cook 3 mins. on each side or until fish flakes easily when tested with a fork. Combine remaining 1/4 t. salt and 1/4 t. pepper, remaining 2 T. oil, mint, juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.
"A love walk is made up of many steps, and every step requires a decision."
Have FUN today!!
Love,
MM
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