Pan-Seared Halibut Salad w/ Shallot-Mustard Vinaigrette
  

• 2 halibut steaks - try our Halibut Steaks
• Salt and pepper
• Garlic powder (or 2 cloves fresh garlic, minced)
• Drizzle olive oil

Mixed greens
• ½ small red onion, chopped
• ½ lb crimini mushrooms, sliced
• Baby carrots, chopped

Shallot-Mustard Vinaigrette
• 2 cloves shallot, minced
• 2 cloves garlic, minced
• Mustard (preferably something nice and spicy)
• ¼ cup red wine vinegar and/or balsamic vinegar
• 2 TBS Olive oil
• 1 tsp Herbs de Provence (or dried oregano/basil mixture
• Salt and pepper
• Pinch of sugar

For the vinaigrette, put oil in the bottom of a medium mixing bowl with shallots and garlic. Let sit for a couple of minutes. Add the rest of the ingredients and whisk. The flavors will mingle and be wonderful. Taste it to see if it’s too sweet, tart, etc. and adjust accordingly. It’s always easier to add more little by little than to take away…

Pat dry the halibut. Season with salt and pepper. Add oil and garlic to med-hot pan – hot but not smoking – and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Set aside.

While the halibut is cooking, add salad greens to bowl with vinaigrette and toss. Then you can transfer the greens to a proper salad bowl and add the rest of the salad makings, or plate the salads individually.

When the halibut has cooled a bit, serve atop the salad as a whole piece or you can flake the halibut on top of the salad.