Pan-Fry
Green Spring Salad with Salmon and a Rhubarb-Miso dressing
- Serves 3
Author Notes
I love a good hearty salad for dinner. I wanted to make a rhubarb dressing but had no plans to add miso to it. But when I made the dressing it was missing something. I checked what I had in the house and decided to add some miso to it, since I love the combination of miso and salmon. And miso turned out to be what was missing in the dressing. I really liked the end results. And because it is spring, it’s nice to add a pop of color to a salad with some edible flowers. The poached egg just completes the dish by adding some yolk porn action! —Cravings in Amsterdam
What You'll Need
Ingredients
- For the Salad:
-
1/2 cup
of amaranth
-
2
avocados, sliced
-
300 grams
Salmon fillet, without the skin
-
1 bunch
asparagus
-
1 cup
edamame
-
3 handfuls
lamb’s lettuce
-
3
poached eggs
-
Lemon pepper
-
Salt
-
Olive oil
-
Violets flowers
-
Micro watercress
- For the dressing:
-
2
Rhubarb stalks
-
1/2 cup
Of apple cider vinegar
-
1/2 cup
Of extra virgin olive oil
-
4 tablespoons
agave syrup
-
2 teaspoons
Red miso paste
-
Salt to taste
Directions
- First cook the amaranth, boil it for 15 minutes and then drain it with a very fine mesh strainer. Set aside.
- To make the dressing, boil the sliced rhubarb for 5 minutes. Drain it, and then blend it with the rest of the ingredients except for the salt. The miso paste is already quite salty so taste first. Set aside.
- Cook the edamame as instructed on the package. I get mine frozen and still in the pod, and I just put it in the microwave for 2 to 3 minutes.
- To prepare the asparagus, I prefer to buy the small, thin ones because they don’t need any preparation except for washing them and they cook faster. If you get the big asparagus, just snap off the woody ends. Over medium-high heat, add a bit of olive oil to a pan. Add the asparagus, salt and lemon pepper. Sauté the asparagus for a couple of minutes until they are crisp and tender. Set aside
- To prepare the salmon, slice the fillet into 9 pieces. Season them with lemon pepper and salt. Over medium heat, add 2 tablespoons of olive oil to a pan. Add the salmon and pan-fry it for about 2 minutes on each side. Set aside.
- To poach the eggs, fill a pot with boiling water. Add a pinch of salt and a splash of white vinegar, and bring it to a boil. I like to poach one egg at a time. Crack an egg into a glass or cup. Use a spoon or spatula to stir the boiling water into one direction to form a whirlpool. Carefully drop the egg in the middle of the whirlpool. Let it poach for 3 minutes and then remove it with a slotted spoon. Set aside and repeat for the remaining eggs.
- To plate the salad, first arrange some of the avocado slices, lamb’s lettuce and edamame on each plate, then add some of the asparagus and sprinkle some of the amaranth. Then place 3 pieces of salmon in the middle and place the poached egg on top. Finish off with some micro watercress and flowers. I like to serve the dressing on the side.
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