Nutritional Information Calories: 600 Fat: 51g Protein: 30g Carbohydrates: 6g Cholesterol: 110mg. Sodium: 210mg. Pan-Seared Salmon with Lemon Vinaigrette Ingredients 4 salmon portions (6 oz each) Cake meal - finely ground matzo, or matzo meal (aisle #8) 9 Tbsp olive oil, divided (aisle # 6) 4 Tbsp butter (dairy department) 4 tsp peeled, chopped shallots (produce department) 4 tsp chopped fresh thyme (produce department) Juice of 1 lemon, 2-3 Tbsp (produce department) 1/4 lb , about 4 cups spring mix - baby greens (produce department) Directions   Season to taste with salt and pepper. Dust salmon with cake meal; pat off excess. Heat 2 Tbsp olive oil in large skillet on MEDIUM-HIGH until oil faintly smokes; add salmon. Turn when caramelized (edges turn paper bag brown 1/4 way up sides), 4-5 min. Reduce heat to MEDIUM. Continue to cook until internal temperature reaches 120 degrees, 4-5 more min. Check by inserting thermometer halfway into thickest part of salmon. Add butter, shallots and thyme; carefully swirl. Spoon over salmon to baste. Remove from pan when internal temperature reaches 135 degrees, 2-3 min. Transfer to platter; let rest 5 min to reach minimum internal temperature of 140 degrees. Whisk together remaining 7 Tbsp oil and lemon juice in small bowl; season to taste with salt and pepper. Arrange spring mix on 4 dinner plates; drizzle with lemon vinaigrette and top with salmon. Servings Serves 4 - Each serving about 5 oz salmon, 1 cup greens, 2 Tbsp dressing Time To Cook Prep time: Preparation time 15 minutes, cooking time: 15 minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.