Serves 2 | Recipe by Chef Laura Kenny, Real Food Catering
To make basil puree, place chopped basil in a blender with ½ cup oil and blend until smooth (or finely chop basil and mix with oil by hand). In a small bowl, combine 2 tablespoons basil puree with remaining ingredients. Season to taste with salt and pepper.
Heat oil in a medium sauté pan. Season salmon with salt and pepper and sear on non-skin side. When golden brown, flip fish and turn down heat. Continue cooking until desired doneness. Remove from pan and set aside.
In a large bowl, toss salad greens with vinaigrette and remaining ingredients. Top with California King Salmon and enjoy.