Herb Encrusted Salmon Salad

Memphis hot weather calls for cool dishes and this herb encrusted salmon is wonderful on mixed baby salad greens. Top with the Orange Basil Vinaigrette that I posted earlier today. This recipe is for 6 people, but you can cut in half and have the 3rd serving for lunch the next day. Personally I like a thinner salmon filet. Fresh squeezed lemonade or iced tea would be perfect with this salmon salad.

6 (approx. 5oz) salmon filets
1/4 cup fresh herbs (tarragon, thyme, basil, chervil or your own mixture), mixed and chopped
Mixed baby salad greens
Pear, grape, or cherry tomatoes
1 1/2 cups rice flour
1/2 cup vegetable oil
salt and cracked black pepper to taste
1 tbsp chives, chopped

Preheat oven to 275 degrees F.
In a 10-inch sauté pan, heat vegetable oil over medium-high heat.
Season the filets using salt and pepper then coat evenly with herb mixture.
Coat well in the rice flour, shaking off the excess.
Sauté the filets, 2 at a time, until golden brown and crispy, approximately 3 to 5 minutes on each side.
When the fish are cooked, place on a large cookie sheet and continue until all are done. Place cookie sheet in oven to keep hot.
Wash salad greens and tomatoes and dry well. Divide greens into 6 bowls.
Slice salmon filets to 1 inch thickness and place on top of greens.
Serve with orange-basil vinaigrette.