Snap. The weather turned ever so slightly warmer and now all I want is salad for dinner. With protein.
A trip to our local fish monger, Jess’s Market, solved that healthy problem and not that long after, dinner was on the table. While I was waiting my turn to be served, another customer had some curiosity about how to cook the beautiful shad roe resting in the display case like ruby jewels. Sharon, one of the owners, shared a couple of Maine ways it’s often prepared. One being to par-boil it and then sauté the slices in bacon fat. We then started talking about chives and garlic chives shooting up in the garden and how a little lemony beurre blanc flavored with one or both would go great with shad roe and some greens. With capers maybe. Hmmm, I may have to go back and get some shad roe for this recipe floating around in my head.
You’ll notice that this recipe calls for reusing the same pan several times. Reusing the pan is something that happens a lot in my kitchen. Rather than dirtying 5 pans and creating a mountain of clean up, rinsing a pan between uses is a simple way to make light duty of the dishes once dinner is finished (Jon loves me for this). This is especially true when the flavors will compliment each other and are all going into the same dish in any case.
Seared Salmon Arugula Salad with Lime Crema
2 (6 to 8 ounce) skin on salmon fillets
several pinches kosher salt
several grinds fresh black pepper
2 ounces arugula, about 4 cups lightly packed
1/2 ripe avocado
1 tablespoon extra virgin olive oil
zest from 1 lime; about 1 teaspoon (for both sour cream and arugula)
juice from 1 lime; about 3 tablespoons (for both sour cream and arugula)
1/4 cup sour cream
1 tablespoon grapeseed oil
2 roma tomatoes, quartered
2 ears of corn with corn removed
1 (16-ounce) can black beans
1 cup lightly packed cilantro leaves
Sprinkle the salmon fillets with salt and pepper. Add the arugula to a medium salad bowl and using a spoon, scoop small pieces of avocado onto the arugula. Sprinkle with salt and pepper, drizzle with extra virgin olive oil, 1/2 teaspoon lime zest, and 1 tablespoon lime juice. Toss to combine.
Combine the sour cream, 1/2 teaspoon lime zest, and 1 tablespoon lime juice in a small bowl. Set aside for garnish.
Heat a small skillet over medium-high heat and add the 2 salmon fillets, skin side down. When the salmon is cooked half way through, about 5 minutes, turn carefully and cook the second side for another 4 minutes. Remove the salmon from the pan when it is still dark pink in the center and set aside on a platter or cutting board. Clean the pan and return it to medium-high heat.
Add grapeseed oil to the pan and add the tomatoes. Sprinkle with a pinch of salt and pepper and sear until the edges begin to brown. Transfer to the edges of the salad bowl and return the pan to the heat. Add the corn and a pinch of salt and pepper. Cook for 2 minutes and transfer to the salad bowl as well.
Meanwhile, heat another skillet over medium heat and add the black beans, bring to simmer and set aside. Serve with the salad and the salmon. Garnish with the sour cream and cilantro.
Happy, healthy dinner (and one still creating in my head)