Seattle Salad: an original PNW recipe

Seattle salad with pan-seared salmon, blackberries, hazelnuts and goat cheese in a ceramic bowl

Seattle Salad with pan-seared salmon, blackberries, hazelnuts and goat cheese in a ceramic dish

 

This original recipe was developed by Kathryn Brookshier and photographed by Amanda Nazon to celebrate the bounty of Pacific Northwest summer ingredients.

Ingredients

Portion serves 2 people

  • 8 ounces salmon

  • 6 ounces blackberries

  • ¼ cup hazelnuts

  • 2 ounces goat cheese

  • 6 ounces mixed greens

  • 1 tsp sea salt

  • 1 tsp pepper

Directions

Estimated preparation time: 10 minutes

  1. Prepare the salmon: pat dry with paper towels, then season with sea salt and pepper on both sides, flesh and skin.

  2. Sear the salmon in a hot pan until cooked to 145°F, about 3 minutes per side.

  3. Assemble the salad: plate mixed greens, add hazelnuts and blackberries, crumble goat cheese, and top with seared salmon.

  4. Serve with dressing of your choice. Cascade ranch or cascade vinaigrette recommended.

Recipe originally published on August 29, 2026.