Contains: Seafood, nightshades, dairy (if using Feta). Is: Quick and easy, gluten-free.
Sometimes simple is best, and a salad can always be refreshing. The salmon provides a good blast of protein. If you can find it, and also want to pay for it, wild caught salmon is the best, especially king salmon. You can cook it sous vide, pan-fried, or baked in the oven. I opted for the latter here. (If only because I’ve yet to post something about cooking salmon in the oven in this blog, yet.)
Jicama (pronounced “hik-a-ma”) is a Central American tuber that I tried to grow last year with no success. The smaller the jicama, the more tender it is likely to be. I may have recipes using cooked jicama down the road. Scientific name: Pachyrhizus erosus.
I LOVE spicy sprouts, but use whatever type you prefer or have to hand. Or, go for microgreens, which are just sprouts that have reached middle-school level. Sometimes I think they really overlap.
I would love to add pine nuts to this salad. Alas I can no longer digest them painlessly, but I can savor them from my imagination. And of course if you add the very optional croutons, this dish is no longer gluten-free. (They’re just something I never add at home to a salad – I never buy nor make them – but I don’t dislike when eating out.)
For the salad dressing, I simply topped with a commercial horseradish sauce, along with a mere splash of EVOO (extra virgin olive oil) and lemon juice. There are a LOT of other options out there.
Serve alone for a good lunch, per person. If you wish, a good slice of roasted buttery garlic bread may be a tasty side, especially if you don’t use croutons, and you feel the need for a bread. I’d probably serve with a nice pot of tea, or maybe with a quality rosé wine, if entertaining.
Let’s proceed on and COOK:
Prep Time: 20-25 minutes.
Cook Time: Approximately 10 or 18 minutes, depending on the thickness of the salmon and your preferred level of done-ness.
Rest Time: A minute or two.
Serves: 1 hearty appetite. Multiply for more.
Cuisine: North American?
Salmon, Jicama, Tomato, Cabbage, Feta, Scallion and Sprout Salad
- 5-6 ounces / 140-170 grams salmon filet (you can remove or leave the skin on).
- 1/2 teaspoon cooking oil
- Juice of about 1/8-1/4 lemon.
- 1/4 teaspoon oregano flakes.
- 1 whole tomato, sliced into disks or into wedges. DO NOT USE SUPERMARKET HOT HOUSE TOMATOES!
- Cabbage, either green or purple – sliced and shredded finely.
- Lettuce. Use your preference. Mine were mixed lettuces and mesclun from my garden. At least enough for the bottom of each salad plate.
- Jicama, about 4 ounces / 115 grams. Remove skin (using a paring knife or potato peeler if possible). Slice into thin strips.
- 1-2 ounces / 30-55 grams Feta cheese, chopped into small cubes or rectangles. (Omit if not eating dairy.)
- * Commercial horseradish sauce.
- 1 scallion/green onion, chopped.
- A handful of sprouts or microgreens, chopped into 1-2 inch / 2.5-5 cm lengths.
- Optional additions if desired – herbed croutons, pine nuts…
- * A splash (perhaps a tablespoon or two) of EVOO.
- * A splash (perhaps a tablespoon or two) of fresh lemon juice; or optionally apple cider vinegar.
Pre-heat oven to 350 F / 175 C.
Prep up all the mise in place before tackling the salmon.
Place the salmon onto a lightly oiled baking pan, skin or outer side down. Sprinkle with about 1/8 or so of a lemon’s worth of juice on the top side. Add a pinch or two of mild paprika (smoked or otherwise).
Bake for 8-12 minutes. This will depend on 1) how thick your fillet is, and 2) how well done you prefer your salmon filet. Be careful of drying this fillet out.
While baking, spread out the salad onto an individual full-sized dinner plate – On this date, I had a bottom layer of lettuce, followed by the cabbage, jicama slivers, tomato and feta.
Remove the cooked salmon from the oven, and allow to rest for 1-2 minutes, then top the salad with it. Over the entire salad, add the scallions and sprouts/microgreens. If using the croutons or pine nuts, add these now as well.
For this recipe, the dressing is dollops of horseradish sauce, and drizzle EVOO and lemon juice (or apple cider vinegar) over the salad top.
* Note: the items in GREEN can be replaced with your favorite vinaigrette, home-made or otherwise. Or whatever you like to top your salmon with.
I like serving this with the salmon still warm, but this can be easily prepped up to serve the dish entirely chilled. (Makes a great meal to take to work for lunch.) If you plan to serve this cold, I’d let the salmon chill down at least to room temperature before adding it to the salad – in order to prevent any wilting of the produce.
Shared at Homestead Blog Hop.
Shared at Full Plate Thursday.
Shared at What’s for Dinner: Sunday Link-Up.
Shared at Farm Fresh Tuesday.