Spring Love Salmon Salad: The Recipe of the Month

This delicious and fresh salmon salad recipe comes from our very own our Chef at The Grove. This month’s recipe features a mixed green salad, topped with seared salmon and a fresh ginger miso salad dressing. Chef calls this the Spring Love Salad. This recipe serves 3-4 people.

Salad Ingredients

~5 oz. of Arugula & Spinach Mix
~7 oz. of Romaine Lettuce
~5oz. of Toasted Cashews
~3oz. of Toasted Coconut Flakes
~6 to 8 Strawberries
~4 oz. of Crumbled Goat Cheese
~Ginger Miso Dressing—about 2oz. per person

Ginger Miso Dressing Ingredients

1. Clean and coarsely chop ginger, then combine everything in a blender and hold back the oil.

2. Slowly add the oil while the blender is on medium to low speed.

3. Shelf life is good for up to 5 days in the refrigerator.

Instructions for the Salad

1.) Rinse the greens and mix together in a large serving bowl.
2.) Slice strawberries into quarters and top the salad as desired.
3.) Coarsely chop cashews and sprinkle throughout.
4.) Garnish with coconut flakes.

Seared Salmon Recipe

Ingredients

2lbs. of Organic Farm-Raised Salmon
1 tsp. of Pink Himalayan Salt
Desired Amount of Coarse-Ground Black Pepper
2 tbsp. of Extra Virgin Olive Oil

Instructions

Cut salmon into equal-sized fillets across the grain.
Pat each fillet dry with a paper towel and season thoroughly with the salt and pepper.
Preheat a cast-iron skillet on medium-high heat and add olive oil. Once the pan is heated, place the fillets skin side up and sear for about 4 minutes.
After searing for 4 minutes, flip to skin side for about 3 minutes or until proper doneness is achieved.

For salmon, you want a pink, flakey outside and a lightly translucent middle. For crispy skin, cook a bit longer. If you prefer to use a thermometer, doneness is achieved at 145˚F.

Once you’ve cooked the salmon, place the fillets on the salad and drizzle the ginger miso dressing on top.

Here’s a note from our Chef about this new salmon salad recipe:

“This salad and dressing are so fresh and vibrant. It reminds me of Spring and all of its fresh fruits and vegetables, now that the weather is warming up and the Farmers Markets are slowly starting to come alive. Using the fresh, local ingredients when making this salad will make all the flavors jump out at you. Ginger is great for immunity and overall health. The Ginger Miso Dressing goes will with the cashews and toasted coconut. It also pairs well with the goat’s cheese and strawberries. Arugula is a naturally spicy type of lettuce, and spinach and romaine are very neutral which helps all the other components of the salad come together. If you are able to grill your protein for this dish, it will really tie everything together.”