Monday, June 11, 2012

Tatsoi-Pea Salad with Grilled Salmon

When I was learning to cook my mom gave me a great piece of meal planning advice.  She suggested that each meal have a protein, a vegetable, and a starch component.  We needed a light, but well-rounded meal last night.  This salad has a grilled piece of salmon (protein), the main salad components are Tatsoi and Peas (vegetable), and pita chips (starch). 
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
Printable Version
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!

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