SALMON BOWLS WITH PICKLED RED ONIONS, ROASTED SWEET POTATOES AND SAUTEED LEEKS
This past weekend was the first of several bachelorette parties, showers and weddings to come (whoa summer 2015). A sun drenched, spring time weekend in NYC with my ladies, was just what I needed. Big hugs to the gaggle.
After a few too many beers + fries, unlimited mimosas, and some of the best desserts I've ever had, I came home both exhausted, and craving something fresh, light and seasonal. Spring has finally arrived (!!!!!) and dinner had to reflect that - colourful, tangy, crunchy and doused in a lemon-dill vinaigrette.
ps. looking for some tips on NYC - check out last years trip!
SALMON BOWLS // serves 2
The onions need min. 1 hour to pickle, but best 24 hours later, so plan accordingly!
Preheat oven to 400.
2 servings fresh salmon, arctic char or trout, seasoned with salt and pepper
1/2 T grapeseed oil
1 sweet potato, peeled and diced
1-2 leeks (depending on their size), sliced lengthwise and chopped
olive oil, salt and pepper, divided
pickled red onions
1 red onion, cut in half and thinly sliced
1/2 tsp sugar
1/2 tsp kosher salt
3/4 cups rice vinegar (/white wine vinegar/apple cider vinegar)
1 garlic head, peeled and halved
5 black peppercorns
5 all spice berries
juice from 1/2 lemon
1/2 T dijon mustard
1/2 tsp maple syrup
1/2 T rice vinegar
2 T dill, chopped
1/4-1/3 cup olive oil
2 large handfuls of greens (kale*, spinach, romaine)
half an avocado, sliced
* if using kale, remember to massage with some olive oil and salt
What to do:
pickled red onions
Bring 2-3 cups water to boil in a kettle. Add the sugar, salt, vinegar, garlic, peppercorns and all spice to a large glass jar. Seal and shake vigorously to dissolve. Place the sliced onions in a colander in the sink. Pour the boiling water over the onions and let drain. Transfer the par-boiled onions to the jar, seal and shake. Let sit for minimum 1 hour, but best after 24 hours.
Combine all the dressing ingredients in a glass jar. Seal and shake well to combine.
Toss the diced potatoes with 1/2 T olive oil, salt and pepper. Roast on an aluminum foil lined baking sheet for 30 minutes.
While the potatoes are roasting, sauté the leeks over medium heat with 1/2 T olive oil, salt and pepper for 5-8 minutes, until they begin to brown. Set aside.
Warm a cast iron skillet with 1/2 T grapeseed oil over high heat. Once hot, add the salmon flesh side down (it should begin to sizzle and splash oil, so be careful). Sear for 1-2 minutes, depending on the thickness of the piece. Gently flip each piece (skin side down) and transfer to the hot oven for 5 minutes.
To serve, combine everything in a low bowl and top with a generous portion of dressing.