Highlighting ingredients found in the American Northwest, this recipe uses fresh blueberries, hazelnuts, and salmon. The focus on using local, seasonal ingredients is a popular concept in cooking referred to as “farm-to-table.” Another modern concept is the idea of sustainability; the methods of harvesting and cooking should be mindful of the overall health of ourselves and the planet. This 21st century philosophy marks a new approach in the harvesting of wild fish.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 salmon fillet (1 lb)
- ½ tsp salt
- ½ tsp, plus ⅛ tsp coarsely ground black pepper, divided
- 2 Tbsp lemon juice, divided
- 4 fresh dill sprigs
- 1 cup chopped peeled cucumber
- ½ cup sour cream
- ¼ cup finely chopped red pepper
- ¼ cup snipped fresh dill
- 3 Tbsp capers, drained
- 8 cups torn bibb lettuce
- 1 medium peach, peeled and sliced
- ¼ cup chopped hazelnuts
- ¼ cup fresh blueberries
- 4 thin slices red onion, separated into rings
Directions
- Preheat oven to 425°F.
- Place salmon on greased baking sheet and sprinkle with salt, ½ teaspoon pepper and drizzle with 1 tablespoon lemon juice.
- Top with dill sprigs and bake uncovered in heated oven for 15–18 minutes or until fish flakes easily with a fork.
- Use fork to flake salmon into large pieces.
- Combine cucumber, sour cream, red pepper, dill, capers and remaining pepper and lemon juice in a small bowl.
- Divide lettuce among 4 plates and top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.
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