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  • Writer's pictureMeagan Currell

simple summer salad with salmon

Today was perfect - it started with an iced coffee and a stroll around the public market to find fresh produce, fish, and cheese for a recipe we brainstormed as we walked. I bought pears, radishes, purple snap peas, and microgreens from fresh produce stands, salmon from the fishmonger, and fresh parmesan. I could only buy pears in bundles of 7 so pears all week it is!


If you choose flavorful veggies with a variety of colors and texture then a simple vinaigrette is really all you need! Try the recipe below.

ingredients (makes 2 servings)

2 cups mixed greens of any kind (I used arugula and microgreens)

1 sliced yellow pear

1 thinly sliced radish

1/4 cup purple snap peas (sliced lengthwise)

1 tbsp shaved parmesan

12 oz (3/4 lb) salmon, cut into 1” thick cubes

2 tbsp fresh grated ginger

2 tbsp soy sauce

1 tsp rice wine vinegar

1 tbsp sesame oil

1/4 cup olive oil

1.5 tbsp honey

salt and pepper

recipe

1. add 1-2 tbsp olive oil on a large pan over high heat

2. place the salmon pieces on the pan (they should sizzle when they touch the pan!) and rotate pieces so they cook evenly

3. make the sesame ginger sauce by mixing 1 tbsp ginger, soy sauce, rice wine vinegar, and sesame oil

4. once salmon is opaque and cooked through, reduce to low heat and add sesame ginger sauce, mix to coat

5. take off heat and place to the side

6. make the dressing for the salad by adding olive oil, 1 tbsp ginger, honey, salt and pepper to a bowl and mixing

7. place greens into a salad bowl, add a few tbsps of the dressing to the mixed greens, and toss to coat

8. add sliced pear, radishes, snap peas, and salmon

9. sprinkle with fresh grated parmesan and enjoy!

prep time: 30 mins

nutrition per serving: 575 calories, 48g protein, 16g carbohydrate, 32g fat, 4g fiber


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