recipe box
From Grove & Garnish
Grilled Atlantic Salmon Salad with Spring Vegetables & Buttermilk Dressing
Nothing welcomes spring quite like fresh, vibrant ingredients. This salad highlights the delicate richness of grilled Atlantic salmon, paired with crisp spring vegetables and a tangy buttermilk dressing for a dish that’ s as refreshing as the season itself. Light yet satisfying, it’ s the perfect way to celebrate the return of warmer days and outdoor cooking.
4. Preheat your grill and spray with neutral oil( not listed). Rub the salmon with olive oil and season with ¼ teaspoon sea salt. Place salmon on the preheated grill and cook for 4-5 minutes on each side to an internal temperature of 135 degrees. The salmon will continue to cook while it rests and reach a final temperature of 145 degrees. Let the salmon cool.
Serves 4
Ingredients:
2 8-ounce pieces of fresh Atlantic salmon fillet 2 teaspoons of olive oil ¾ teaspoon of sea salt, divided 2 large heads of butter lettuce, leaves separated and washed 2 heads of Treviso or red endive, leaves separated and washed 1 lime radish or watermelon radish
( optional) 4 radishes, tops removed and sliced 1 / 8” thick 8 ounces of French beans, both ends snipped 8 ounces of snap peas 8 ounces of English peas, shucked
( 4 oz if using pre-shucked peas) ½ small red onion, sliced into
1 / 8” strips ¼ cup buttermilk 2 tablespoons apple cider vinegar ¼ teaspoon ground black pepper 2 tablespoons extra-virgin olive oil ¾ cups of tender herbs such as parsley, chives, tarragon and dill
Directions:
1. Blanching the spring vegetables: Fill a large pot with water, bring to a boil over medium-high heat and season with sea salt( not listed). Meanwhile, fill a large bowl with 50 / 50 ice and water to shock the vegetables after blanching them.
2. Place the French beans in the boiling water and cook for 2-5 minutes depending on the thickness of the beans. The beans should remain al dente. Remove beans and shock in the ice water and set aside on paper towels to dry. Repeat this process with the English peas and snap peas.
3. To make buttermilk dressing: In a non-reactive bowl whisk together the buttermilk, apple cider vinegar, ½ teaspoon salt, and pepper. Slowly whisk in the herbs.
5. To assemble the salad: Divide the butter lettuce and Treviso or Endive between four plates. Top lettuce with French beans, snap peas, English peas, radishes, and red onions. Flake the cooled salmon onto the salads and drizzle with the buttermilk dressing. Add a few grinds of fresh black pepper if desired.
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