Galbani® Ciliegine and Crispy Salmon Salad

Galbani® Ciliegine and Crispy Salmon Salad



  • 1 large Salmon fillet (skin-on)
  • 1 tsp. Paprika
  • 3–4 tbsp. Extra virgin olive oil
  • ½ cup Brussels sprouts, halved
  • 1 head Butter lettuce
  • 7–8 leaves Radicchio
  • ½ pint Cherry tomatoes, halved
  • 1/3 cup Yellow zucchini, julienned
  • 8 oz. Galbani Fresh Mozzarella Ciliegine, drained
  • Kosher salt and freshly ground black pepper to taste


  • 2 tbsp. Freshly squeezed lemon juice
  • 2–3 tbsp. Extra virgin olive oil
  • 2 Large garlic cloves, smashed
  • 1 tsp. Dried oregano
  • Kosher salt and freshly ground black pepper to taste


  1. To make the dressing, whisk together lemon juice, extra virgin olive oil, smashed garlic cloves, oregano, salt, and black pepper in a bowl. Let sit while you prepare salad.
  2. To make the salad, season salmon generously with paprika, salt, and black pepper.
  3. Place 1 tbsp. olive oil in a skillet over medium-high heat. Once hot, place the salmon skin-side down in the skillet.
  4. Cook skin-side down for about 5 minutes. Flip and continue to cook 3–4 minutes on the other side until the salmon easily releases from the pan and is cooked through.
  5. Remove salmon from the skillet, remove the skin, and let cool.
  6. While pan is still hot, add a touch more oil and Brussels sprouts. Flip sprouts until they develop a nice char, and remove.
  7. Arrange butter lettuce and radicchio leaves in the bottom of a serving bowl. Add Brussels sprouts, cherry tomatoes, julienned yellow zucchini, and Ciliegine.
  8. Break apart pieces of cooled salmon and salmon skin—and tumble decoratively on the top.
  9. Remove the garlic from the dressing, whisk again, and pour over salad. Serve.


Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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