Citrus and Herb Salmon w/ Spring Vegetables

🌱🌱SPRING 🌱🌱

As the days grow longer and the world turns green again, spring is the perfect time to refresh your cooking routine. With tender herbs, crisp radishes, and sweet carrots coming into season, there’s no shortage of flavor or inspiration. In this class, we’ll make three vibrant salads that celebrate the best of spring produce - and leave you feeling energized, not weighed down.

ADDITIONAL FISH RECIPES - While I haven’t made all of these recipes, I trust Jamie Oliver! These recipes are well-written and there’s a wide variety of techniques, flavors, and ingredients. Enjoy!

Here are two similar versions of a foolproof salmon recipe from The Kitchn. The cooking technique for the first one is simpler than the second, but both provide a delicious herbaceous salmon dish! In class, I used lemon and tangerine zest and spring onion rather than shallot. The herbs I used were mint, tarragon, and parsley. Note, you can totally mince up ginger, or garlic and add that into the mix, use some toasted sesame oil if you like…

From The Kitchn Cookbook:

The Kitchn’s Baked Salmon with Herbs and Lemon
Click here for the original recipe and additional commentary and info!

Serves 2

12 ounces salmon fillet, skin on (or 6 ounces per person)
1 small shallot, finely chopped (about 1 heaped tablespoon)
2 tablespoons chopped parsley
2 tablespoons chopped basil (or other herb of your choice)
1 teaspoon dried dill (or 1 tablespoon fresh)
Finely grated zest of a lemon (1 loosely packed tablespoon)
1 tablespoon of olive oil or enough to moisten the herbs
A generous pinch of flaky sea salt

1. A half-hour before you start: Remove the salmon from the refrigerator, unwrap it, and let it sit on the counter to come to room temperature. Place a pan 1/2 full of water (I use a 8" round cake tin) in the oven on the lower rack and preheat to 250°F.

2. Prep the herb paste: Finely chop the shallot, parsley, basil, and other herbs. Zest the lemon (I find a Microplane is the best way to go.) Mix the shallot, herbs, and lemon zest in a bowl, and moisten with the olive oil to form a rough paste.

3. Prepare the baking tray: Lightly oil the rack and place it over the tray. Place the salmon fillet skin-side down on the rack.

4. Coat the salmon with the herbs: Pat the herbs on top of the salmon, forming a thick layer. I haven't had much luck coating the sides (the herbs usually fall off), but you can certainly give it a try.

5. Bake the salmon 25 to 30 minutes: Place the salmon in the oven on the middle rack and close the door immediately. Bake for 25 to 30 minutes. A thicker fillet will usually need a little longer time. Check for doneness at 20 minutes: Remove the tray of salmon from the oven and close the oven door. (Since the oven is at such a low heat, you want to keep the door closed as much as possible.) Place a knife tip in the thickest part of the salmon and gently pry it open. If the salmon separates into flakes, it's done. If not, return it to the oven for another five minutes.

6. Garnish and serve: When the salmon is done, transfer it to a cutting board and cut into two pieces. To remove the skin (optional) work the edge of the spatula between the skin and the flesh. By gently wiggling, you should be able to lift the fillet clear of the skin. Sprinkle each fillet with the salt and serve.

   
   
   

Radish & Radish Greens Salad

• Radishes (or grilled or roasted carrots or asparagus!)

• Lettuces or dark leafy greens tossed with olive oil and salt

• Seared halloumi or feta or goat cheese

• Minced mint leaves, radish greens, parsley or sorrel, shallot or garlic mixed with chopped toasted hazelnuts, olive oil, lemon zest, and juice

• Optional chopped dates (cooked in a skillet with olive oil also optional) and lentils or chickpeas