Sea Cuisine
Mediterranean Salmon with Ribbon Salad & Minted Yogurt Dressing
Serves: 2-4
Serves: 2-4Prep time: 15
Prep time: 15Cook time: 30
Cook time: 30
Ingredients
Preparation
Ingredients
- 1 package Mediterranean Crusted Salmon
- 1 bunch asparagus
- 2 large carrots
- 1 cup sugar snap peas
- 1 watermelon radish**
- 2 tbsp pine nuts
- 1 small wedge parmesan cheese (optional)
Minted Yogurt Dressing
- 1 cup yogurt
- 2 tbsp mint leaves, chopped
- 2 tsp lemon juice
- ¼ tsp granulated garlic
Tips from the chef: ** Regular radish can be used instead of watermelon radish.
- Cook Mediterranean Crusted Salmon as per package directions
- Place each asparagus spear on a cutting board. Use a Y-Peeler to create the ribbons by peeling from base to tip. If using thick asparagus remove about an inch of the base as this is less tender and is better suited for soups/stocks.
- Peel carrots into ribbons and combine with asparagus ribbons
- Remove tips and strings from sugar snap peas and slice into strips (or leave whole) and combine with carrots and asparagus ribbons
- Place pine nuts into a sauté pan and dry roast on medium low heat until browned (approx. 5min). Remove from pan and allow to cool.
- Combine minted yogurt dressing ingredients and season with salt & pepper to taste.
- Peel and thinly slice watermelon radish and combine with ribbon salad. Dress the salad to your desired level and sprinkle pine nuts on top of salad. If desired a few chards of freshly shaved parmesan will add a welcomed umami note to the dish. Pair ribbon salad with Mediterranean Crusted Salmon and enjoy!!!
Sustainably Sourced. No Matter the Source.
We are committed to sourcing seafood from sustainable or responsible sources (wild-caught and farmed).
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