Roasted Salmon + Pea Shoot Salad Platter
In this new yummy salad, roasted and cooled salmon is gently mixed with a platter of pea shoots, sliced cucumber, diced avocado, white beans and slivered red cabbage. The dressing is a simple lemon herb vinaigrette. The platter looks beautiful and makes the perfect lunch or dinner for company. Don't miss making this one!
1 to 1 1/2 pounds fresh salmon
1 cup white cannelloni beans, rinsed (I recommend Goya beans)
4 cups pea shoot greens, rinsed and spun dry
1 cup thinly sliced red cabbage or radicchio
1 yellow pepper, skin peeled, cut into strips or small dice
1 large or English cucumber, peeled, cut in half lengthwise, seeded and diced (about 2 cups)
1 carrot, peeled and shredded
1/2 small red onion, sliced razor thin
1 just ripe avocado
Fresh Lemon Vinaigrette:
4 tablespoons fresh lemon juice
1 teaspoon honey or maple syrup
2 teaspoons Dijon mustard
1/2 cup olive oil
1 clove garlic, minced
1 tablespoon fresh dill (or 1 teaspoon dried oregano)
1 tablespoon fresh parsley or basil
Salt and freshly ground pepper
- Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper (if you have it) and place salmon on top. Sprinkle with salt and a film of olive oil. Depending on thickness, bake for 18-20 minutes, or until cooked through, and then cooled. When cooled, remove any skin and dark parts underneath, and break gently into chunks.
- Place the pea shoots in a large, wide bowl or platter, with enough room to show off the toppings. Gently mix in the white beans, red cabbage or radicchio, yellow pepper, cucumber, carrot, and red onion.
- Make the dressing by whisking together the lemon juice, honey, Dijon garlic, herbs, olive oil, salt and pepper in a mason jar. Pass the dressing at the table and let each guest spoon or pour on their own. Shake well.
- Just before serving, gently mix the salmon into the salad. Top with the diced avocado.