1-1/2 pounds salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
1/2 cup roughly chopped toasted almonds
1/2 cup flat-leaf parsley leaves
1/2 cup celery leaves
1/2 cup arugula
12 red radishes, sliced very thinly
Juice of one lemon
2 lemons, halved
Cut the salmon into four roughly equal-sized slices, about 6 ounces each.
Season both sides with salt and pepper to taste.
Lay a large sheet of plastic wrap on a work surface, and brush the plastic
with some of the olive oil. Lay the salmon slices one at a time on the
oiled plastic, and cover with another sheet of plastic wrap. Using a mallet
or the bottom of a small, heavy skillet, gently pound the salmon until the
fillets are about 1/4-inch thick. Remove salmon to a plate, and reserve.
Repeat with the other pieces.
In a bowl, mix together the almonds, parsley and celery leaves, arugula and
radishes. Whisk together 2 tablespoons of olive oil and the juice of one
lemon. Add to the salad and toss to mix. Season with salt and pepper, and
toss again. Set aside.
Heat a nonstick saute pan or skillet over medium-high heat. When pan is
hot, add the salmon slices, in batches if necessary to avoid overcrowding,
and saute for about one minute on each side, or until golden brown. Do not
To serve, place a salmon scaloppini on each plate. Spoon equal amounts of
the salad on top of each piece of salmon. Drizzle a little oil around the
edge of the plate, and garnish with half a lemon.