This week we are using your Everblossom salad greens, snow peas, cilantro and beets. Want to do some cooking ahead? You can cook the peas and beets and make the dressing ahead of time. And, if you hate to turn your oven on in the summer, you can pre-heat a grill to medium and place the salmon on a rack not directly over heat. And, if you’re getting out the grill, this is also be great with pork chops.
8 ounces beets, trimmed, scrubbed or peeled, and quartered
6 ounces snow peas, trimmed (about 1 pint)
4 6-ounce skinless salmon fillets, about 1-inch thick
2 tablespoons sesame oil
1/3 cup sesame seeds
2 tablespoon all-purpose flour
½ teaspoon coarse kosher or sea salt
1/4 cup white balsamic vinegar
1/4 cup sesame oil
4 cups salad greens
2 tablespoon finely chopped cilantro
- Pre-heat oven to 4500
- Cook beets in boiling, salted water for 15 to 20 minutes or until tender; drain.
- Meanwhile, place a steamer basket in a large saucepan; bring 1 inch water to boiling. Add pea pods; cover and steam for 2 to 3 minutes or just until tender. Rinse with cold water and set aside.
- Brush 1 side of salmon fillets with oil, in a shallow dish combine sesame seeds, flour, and ½ teaspoon kosher salt. Dip oiled side of salmon into mixture to coat. Place salmon, coated side up, in a shallow baking pan. Bake uncovered for 8 to 12 minutes or until fish flakes easily.
- Meanwhile in a small bowl combine vinegar, ½ teaspoon salt, and ¼ cup sesame oil to make dressing.
- In a large bowl toss salad, cilantro, peas and beets with a bit of dressing. Divide onto four plates; add salmon fillet coated side up to each plate and drizzle with remaining dressing.