A spring salad

 

It may not look like much, but this salmon is easily the best fish I’ve ever cooked. I used Nigella Lawson’s recipe here  as a template, changing the marinade recipe a little bit (miso, maple, and soy sauce), but following her directions for the process and timing. It helps that I bought a nice piece of fish to start with, but the real trick is that I managed to avoid overcooking it and ended up with two portions of perfectly medium-rare, flaky salmon.

20140331-083955.jpgThen I made a salad of anything salad-y in the fridge: baby kale, chopped snap peas, roasted potatoes and tomatoes, chopped baby bok choy, a bit of avocado, and the last little bit of vinaigrette in the jar. It was flavorful and substantial but still light, and something I’d love to eat at least once a week for the next few months.

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