A vibrant, healthy, fresh, and oh so good salad made with whatever greens one has on hand, high-quality sushi-grade farmed salmon seasoned with Togarashi, and finished with fresh herbs, chopped toasted walnuts, and jewel-like pomegranate arils. Salmon farmed in the Faroe Islands, a chain of volcanic islands between Norway and Iceland, is renowned for its superior quality and taste. The remote location of the Faroe Islands creates a pristine habitat with clear waters, cool steady sea temperatures, strong currents and accessible fjords that create an ideal location to farm salmon. Togarashi is a Japanese seasoning comprised of small, hot red Japanese chili seaweed, orange zest, ginger, sesame seeds, and chili powder. The secret weapon in this salad is pistachio oil, an expeller-pressed and lightly filtered oil made from roasted pistachios. Pistachio oil and bright acid freshly squeezed lemon juice are the base of the feta marinade and dressing--really a two-for-one that may be made up to two days in advance and is fabulous in a Greek salad, or over pasta.
cuisine American
difficulty Easy
season Year Round
serves 4


  • 6 ounces feta
  • 1/2 cup pistachio oil
  • 1 small lemon, 4 strips peel (avoid the pith) & juice
  • 1 large clove garlic, minced
  • Freshly ground black pepper
  • 3 teaspoons togarashi, divided
  • 1 pound Faroe Islands salmon, 1/2
  • 6 cups baby arugula
  • 1/2 cup pomegranate seeds
  • 1/2 cup walnuts, toasted & chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup basil, torn into small pieces
  • Sea salt flakes


  1. Add the feta, pistachio oil, lemon peel, garlic, black pepper, 1 teaspoon espelette pepper, and a squeeze of lemon juice to a wide mouthed jar. Let sit for at least 30 minutes, or refrigerate for up to a week.
  2. Sprinkle the remaining espelette over the salmon. Squeeze a bit of a half lemon over the salmon. 
  3. Put the greens and herbs into a bowl. Then add the salmon.
  4. Drop the chopped walnuts and the pomegranate seeds over the greens and fish.
  5. Add the marinated feta and as much of the oil as needed to toss the salad and dress so that every leaf has a tiny bit of oil. Finish with another squeeze of lemon juice, toss, and sprinkle sea salt flakes over the salad.