Recipe: Mâche Salad with Garlic Salmon and Fried Capers

This is one of my favorite salads to make when I'm not in the mood for a big lunch but I want something to hold me over until dinner. It's fairly easy to put together and is SO worth every second of work!

What you'll need: 

  • Mâche - I use Organic Girl which is produced in Salinas, CA (local), but can be found all over the US.
  • Salmon - I get mine from Whole Foods which comes rubbed with fresh garlic and dill butter. It's the "Scampi Salmon". I usually take the skin off before I cook it.
  • Capers - Dry them in a paper towel.
  • Blue Cheese - I use Pt. Reyes (in Marin) "Bay Blue" from Whole Foods. The difference between fresh, locally made blue cheese and processed is seriously crazy. Always go for local.
  • Cherry Tomatoes - I get mine fresh from Whole Foods. They are SO sweet this time of year, I even eat them plain for dessert! 

For the dressing:

  • Extra Virgin Olive Oil - I use Bariani, it's my all-time favorite!
  • Mustard - Your preference! Recently I've been using caramelized apple champagne mustard.
  • Balsamic Vinegar - I reduce mine (only for 4 minutes on the lowest heat) and use about 1/2 of a teaspoon.
  • Rice Vinegar
  • Apple Cider Vinegar
  • Honey - Make sure it's smooth and easy to whisk. Only use a tiny bit. 
  • Salt & Pepper 


  1. Sear the salmon on both sides with butter and all of the capers. I start with medium to high heat to get the first side nice and crispy and to begin to fry the capers. Once this side is crusted, I lower the heat a tiny bit and flip the salmon. After about two minutes or until the crust is almost done, I add half of my cherry tomatoes (usually cut in half) and cover the pan. The water in the tomatoes will create some steam and help cook the salmon all the way through while bringing moisture back into the hot pan. It'll be done in 1-2 more minutes!
  2. While the salmon is searing I start the vinaigrette. It's pretty simple, I just whisk all of the ingredients together, starting with the mustard. I use equal parts rice vinegar and apple cider vinegar, which comes out to about a tablespoon total. 
  3. Toss the mâche in the vinaigrette and add the salmon, capers, and tomatoes from the pan once they've cooled down enough to not completely wilt the greens. Then add the fresh tomatoes and cheese.

That's it! This salad is so fresh and perfect for a mid afternoon snack to enjoy outside in this gorgeous weather we've been having recently. I am seriously addicted to salmon and this is the perfect way to serve it!