Name: Salmon with Pickled Onions, Spring Leeks, and Pea Shoots
Ingredients: 2 servings fresh salmon, arctic char or trout, seasoned with salt and pepper; 1/2 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; 1 red onion, cut in half and thinly sliced; 1/2 tsp sugar; 1/2 tsp kosher salt; 3/4 cups rice vinegar (/white wine vinegar/apple cider vinegar); 1 garlic head, peeled and halved; 5 black peppercorns; 5 all spice berries; juice from 1/2 lemon; 1/2 T dijon mustard; 1/2 tsp maple syrup; 1/2 T rice vinegar; 2 T dill, chopped; 1/4-1/3 cup olive oil; 2 large handfuls of greens (kale*, spinach, romaine); pea shoots; half an avocado, sliced

Description

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

Scale

2 servings fresh salmon, arctic char or trout, seasoned with salt and pepper
1/2 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
1/2 tsp sugar
1/2 tsp kosher salt
3/4 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 1/2 lemon
1/2 T dijon mustard
1/2 tsp maple syrup
1/2 T rice vinegar
2 T dill, chopped
1/4–1/3 cup olive oil

for serving

2 large handfuls of greens (kale*, spinach, romaine)
pea shoots
half an avocado, sliced

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Instructions

pickled red onions

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

Combine all the dressing ingredients in a glass jar. Seal and shake well to combine.
Toss the diced potatoes with 1/2 T olive oil, salt and pepper. Roast on an aluminum foil lined baking sheet for 30 minutes.
While the potatoes are roasting, sauté the leeks over medium heat with 1/2 T olive oil, salt and pepper for 5-8 minutes, until they begin to brown. Set aside.
Warm a cast iron skillet with 1/2 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.
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

Category: Main