Sunday Menu – Tatsoi-Pea Salad with Grilled Salmon
Farm Share Food – Tatsoi, Cilantro
Other Local Food – Shelled Peas from the Farmer’s Market (I had them frozen from a couple weeks ago)
Tatsoi-Pea Salad with Grilled Salmon
based on Spinach-Pea Salad with Grilled Shrimp from Cooking Light
1 cup frozen peas
1 6 inch pita
3 T extra-virgin olive oil, divided
1 ½ t grated lemon zest, divided
Salt & Pepper
2 Salmon fillets
1 T red wine vinegar
1 T lemon juice
1 clove garlic, minced
½ cup red onion, thinly sliced
3 T Cilantro, chopped
6 oz. or CSA small bowl of Tatsoi, stems removed
1 oz Mozzarella cheese cubes
Preheat grill to medium-high, or Grill Pan, or George Foreman grill.
Place peas in a bowl, cover with water and microwave for 1 – 1 ½ minutes. Drain and set aside.
Grill pita for 1 minute on each side. Remove from grill, let cool, and break into chips.
Combine 1 T oil, 1 t lemon zest, salt and pepper in a small bowl. Brush onto Salmon fillets. Grill for 6-8 minutes, until done.
Combine remaining 2 T oil, remaining ½ t lemon zest, Salt and Pepper, vinegar, lemon juice, and garlic in a large bowl. Add peas, onion, cilantro, Tatsoi and toss to coat. Serve by plating salad and then placing a salmon filet on the salad, sprinkling with cheese crumbles and pita chips.
NOTE: Tatsoi is new to many of our CSA members. I wanted to have a recipe specifically calling for Tatsoi on the blog. This salad would be great with Spinach too!