Spring Greens with Pan-Seared Salmon and Horseradish
I'm joining in on that collective sigh of relief that spring (and it's glorious weather) is finally here. It's bike rides in short sleeves, the sound of midwest thunder, and blanket afternoons beneath blooming trees. We spent the weekend cleaning up the yard, an especially cathartic operation, and preparing the garden.
As a personal sigh of relief, another semester of graduate school is winding down. I'm a year deep into a Master's in Library & Information Science. It's been a great experience so far and I'm looking forward to the upcoming semesters. But first, summer. Time to garden, to travel, to sit and read a book, rather than listen to it on audio while cooking or cleaning, and to shorten the time between lunch and coffee dates with friends. And time to share more recipes!
Today I'm sharing a salad full of some of my favorite spring greens, topped with pan-seared salmon and a spicy horseradish dressing. Take heed, this salad has a delicious, but fierce, bite to it from that horseradish. -Mallory
For the salad:
Makes 2 salads
2 cups salad greens of your choice
1 cup peas, cooked
2 cups pea shoots
1/2 cup sprouts
1/2 cup flat leaf parsley, chopped
1 cup french green lentils, cooked
Arrange ingredients in two separate salad bowls, top with salmon and horseradish dressing.
For the salmon:
2 salmon filets
1 tablespoon olive oil
salt and pepper
Heat olive oil over medium-low heat in a skillet. Season both sides of the salmon filets with salt and pepper. Drop the filets onto the hot skillet, skin-side up. Cook for 3 minutes until browned, flip with a spatula, then cook an additional 2 minutes until cooked through. Let cool slightly before serving.
Makes just over a cup
1 cup plain yogurt
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons freshly grated horseradish (or substitute prepared horseradish)
1 clove garlic, minced
1/4 teaspoon salt
Combine ingredients in a small bowl. Stir until smooth. Refrigerate for 2-3 days.