Sunday, May 6, 2012

Modest May

Figgy Salmon with Sesame Avocado and Garbanzo Bean Salad
Along with the return of open-toed shoes and long, sunny days, May means produce sections full of bright leafy greens. I rejoice in this time of year and all the tasty salads I can come up with. A stroll to the neighborhood co-op led me to a cheerfully green bundle of peppery watercress and a crisp bunch of scallions. I came up with the avocado salad as a compliment to a quick and easy glazed salmon recipe, but I also recommend it as an alternative to the same ol' guacamole dip. I think your pallet will be pleased!

- 2 ripe avocados, peeled and diced
- 1 14.5 oz. can garbanzo beans, drained and rinsed
- 1/2 c. roughly chopped watercress
- 2 Tbsp. minced fresh cilantro
- 1 medium cucumber, peeled, seeded, and diced
- 4 scallions, trimmed and roughly chopped
- 2 jalapeño peppers, seeded and finely diced
- juice from 1 lemon
- 1 Tbsp. rice wine vinegar
- 3 Tbsp. grape seed oil, divided
- 1 Tbsp. sesame oil
- 2 tsp. Sriracha
- salt and pepper
- 2 Tbsp. soy sauce, divided
- 2 cloves grated fresh garlic
- 1 Tbsp. sesame seeds
- 4 6-7 oz. salmon fillets
- 2 Tbsp. fig butter
- 2 Tbsp. Dijon mustard

In a small dish whisk together lemon juice, rice wine vinegar, 1 Tbsp. grape seed oil, sesame oil, 1 Tbsp. soy sauce, Sriracha, garlic, 1 tsp. salt, and a few grinds of fresh pepper. Set aside. In a medium bowl toss together cucumber, jalapeño peppers, scallions, garbanzo beans, watercress, and cilantro. Carefully add diced avocado and gently combine. Drizzle vegetable and bean mixture with dressing and toss thoroughly. Sprinkle with sesame seeds and season with additional salt and pepper to taste. Set salad aside while you make the figgy salmon.

Preheat oven to 350˚F and line a glass baking dish with foil. Spritz lightly with cooking spray and set aside. In a small bowl, whisk together fig butter, Dijon mustard, and remaining soy sauce. Season both sides of each fillet with salt and pepper. Heat remaining 2 Tbsp. of grape seed oil in a large, heavy skillet over high. Add fillets to skillet and sear, about 2 minutes per side. Transfer salmon fillets to prepared baking dish and brush tops with fig butter mixture. Bake in oven for about 10 minutes until the salmon is cooked through. Serve with salad! A great spring time dinner you'll love!

No comments:

Post a Comment