I only recently started liking salads. I know what you're thinking, who doesn't like salads?! But I used to only eat them for the nutritional benefit and, I have to admit, as a vehicle for creamy dressing. My favorite salads were those light on the lettuce and heavy on the toppings- my favorite being dried cranberries or raisins, sunflower seeds, cheese, veggies and croutons. When we began our transition away from a meat centric diet I started reading lots of praise about greens. I had heard so much about their vitamin packed power and was intrigued by the many recipes I discovered that used them in ways besides salads. You probably can't believe that I wouldn't have ever thought of eating greens prepared any other way, but it's true. And I didn't really ever pay attention to the different types of greens that could actually shine in a salad rather than be limp participants overshadowed by far tastier toppings. I've since grown to love swiss chard (I hope we get some through the CSA this year and maybe even our fire escape garden if we're lucky), kale, spinach and the many varieties of lettuce like my peppery favorite- arugala.
This week's bounty included pea shoots (which we unfortunately didn't receive, but upon thinning my own window box of sugar snap pea shoots I was able to procur!), spinach and cilantro and as we've already shown you, radishes. Although I would have liked to find a more creative way to eat these greens, I realized my bias against salads was again creeping in and I quickly snapped out of it. Forging ahead I developed this recipe based on some of our favorite flavors. I have to say, it was one of the greenest tasting (if green could have a taste!) things I have ever had. Cilantro will be making repeat appearances in my salads in the future that's for sure! Enjoy.
This week's bounty included pea shoots (which we unfortunately didn't receive, but upon thinning my own window box of sugar snap pea shoots I was able to procur!), spinach and cilantro and as we've already shown you, radishes. Although I would have liked to find a more creative way to eat these greens, I realized my bias against salads was again creeping in and I quickly snapped out of it. Forging ahead I developed this recipe based on some of our favorite flavors. I have to say, it was one of the greenest tasting (if green could have a taste!) things I have ever had. Cilantro will be making repeat appearances in my salads in the future that's for sure! Enjoy.
First Harvest Surf and "Turf" Salad
**I know the puns are probably already getting old but I couldn't resist! The earth gave us a beautiful cornucopia of greens this week and they were the inspiration for this dish. You could substitute chicken for the salmon or any other meat, or simply omit it and add a poached egg on top! As with most of my recipes I eyeballed mostly everything and adjusted to my taste.
Variety of Greens:
Spinach (Source: FFM CSA)
Cilantro (Source: FFM CSA)
Pea shoots (Source: our fire escape garden)
Super baby lettuces (Source: our fire escape garden, they needed thinning and I hated for them to go to waste!)
Radishes (Source: FFM CSA)
Salmon (Wild Caught)
Maple Syrup (Source: Toby Knoll Sugarbush Farm in MI)
Dijon mustard
Wasabi Paste
White Balsamic Vinegar
Make the sauce for your salmon by mixing maple syrup, dijon mustard and wasabi paste together. I loosely used 3 TBL of mustard, 1 TBL of maple syrup, and 1 TBL of wasabi for two salmon fillets and I had enough left over to thin with the white balsamic vinegar and use as salad dressing.
Wash and prepare your greens. Thinly slice your radishes on a mandolin and toss with greens. S&P
Heat your grill pan and S&P your salmon. Grill on one side for about 2-3 minutes before flipping. Baste cooked salmon with your sauce near the end of cooking. Serve on top of your salad and drizzle thinned sauce all over the greens.
***We also had a warm baguette and the rest of our grass fed Blue Gouda (Source: Mayfield Creamery) on the side and the flavors complemented each other perfectly!
**I know the puns are probably already getting old but I couldn't resist! The earth gave us a beautiful cornucopia of greens this week and they were the inspiration for this dish. You could substitute chicken for the salmon or any other meat, or simply omit it and add a poached egg on top! As with most of my recipes I eyeballed mostly everything and adjusted to my taste.
Variety of Greens:
Spinach (Source: FFM CSA)
Cilantro (Source: FFM CSA)
Pea shoots (Source: our fire escape garden)
Super baby lettuces (Source: our fire escape garden, they needed thinning and I hated for them to go to waste!)
Radishes (Source: FFM CSA)
Salmon (Wild Caught)
Maple Syrup (Source: Toby Knoll Sugarbush Farm in MI)
Dijon mustard
Wasabi Paste
White Balsamic Vinegar
Make the sauce for your salmon by mixing maple syrup, dijon mustard and wasabi paste together. I loosely used 3 TBL of mustard, 1 TBL of maple syrup, and 1 TBL of wasabi for two salmon fillets and I had enough left over to thin with the white balsamic vinegar and use as salad dressing.
Wash and prepare your greens. Thinly slice your radishes on a mandolin and toss with greens. S&P
Heat your grill pan and S&P your salmon. Grill on one side for about 2-3 minutes before flipping. Baste cooked salmon with your sauce near the end of cooking. Serve on top of your salad and drizzle thinned sauce all over the greens.
***We also had a warm baguette and the rest of our grass fed Blue Gouda (Source: Mayfield Creamery) on the side and the flavors complemented each other perfectly!
