Salmon with Pickled Onions, Spring Leeks, and Pea Shoots
Author: 
Recipe Type: Main
Serves: 2 servings
 
A bowl of spring goodness doused in a lemon-dill vinaigrette and finished with avocado. Roasted sweet potatoes add rich flavor to the fresh flavors. The onions need min. 1 hour to pickle, but best 24 hours later, so plan accordingly!
Ingredients
  • 2 servings fresh salmon, arctic char or trout, seasoned with salt and pepper
  • ½ T grapeseed oil
  • 1 sweet potato, peeled and diced
  • 1-2 leeks (depending on their size), sliced lengthwise and chopped
  • olive oil, salt and pepper, divided
pickled red onions
  • 1 red onion, cut in half and thinly sliced
  • ½ tsp sugar
  • ½ tsp kosher salt
  • ¾ cups rice vinegar (/white wine vinegar/apple cider vinegar)
  • 1 garlic head, peeled and halved
  • 5 black peppercorns
  • 5 all spice berries
lemon-dill dressing
  • juice from ½ lemon
  • ½ T dijon mustard
  • ½ tsp maple syrup
  • ½ T rice vinegar
  • 2 T dill, chopped
  • ¼-1/3 cup olive oil
for serving
  • 2 large handfuls of greens (kale*, spinach, romaine)
  • pea shoots
  • half an avocado, sliced
Instructions
pickled red onions
  1. Bring 2-3 cups water to boil in a kettle. Add the sugar, salt, vinegar, garlic, peppercorns and all spice to a large glass jar. Seal and shake vigorously to dissolve. Place the sliced onions in a colander in the sink. Pour the boiling water over the onions and let drain. Transfer the par-boiled onions to the jar, seal and shake. Let sit for minimum 1 hour, but best after 24 hours.
lemon-dill dressing
  1. Combine all the dressing ingredients in a glass jar. Seal and shake well to combine.
  2. Toss the diced potatoes with ½ T olive oil, salt and pepper. Roast on an aluminum foil lined baking sheet for 30 minutes.
  3. While the potatoes are roasting, sauté the leeks over medium heat with ½ T olive oil, salt and pepper for 5-8 minutes, until they begin to brown. Set aside.
  4. Warm a cast iron skillet with ½ T grapeseed oil over high heat. Once hot, add the salmon flesh side down (it should begin to sizzle and splash oil, so be careful). Sear for 1-2 minutes, depending on the thickness of the piece. Gently flip each piece (skin side down) and transfer to the hot oven for 5 minutes.
  5. To serve, combine everything in a low bowl and top with a generous portion of dressing.
Notes
*if using kale, remember to massage with some olive oil and salt
Recipe by Honest Cooking at http://honestcooking.com/salmon-pickled-onions-spring-leeks-pea-shoots/