Created by Nelly Hand
Sponsored by Alaska Seafood
Ask for wild Alaska salmon at your local grocery store or connect with an Alaskan fisherman to bring you fish directly from their boat, choosing wild Alaska salmon supports hundreds of hardworking small boat fishermen and coastal communities. This recipe is delicious with hot smoked or cold smoked wild salmon. The nutty flavor of tahini blends with citrus to complement the rich, smoky wild salmon. Layered with charred spring vegetables, this salad is simple to bring together.
Serves 2
6-8 ounces Wild Alaska Smoked Salmon (Hot Smoked or Cold Smoked, both are delicious for this recipe)
Salad Greens, a mix of arugula and spinach
3 Spring Onions, roots trimmed
1 Small Bundle Asparagus (about 1/2 pound)
½ Fennel Bulb
Olive Oil to Drizzle
For the Dressing:
1 clove Garlic, smashed
1 Lemon, Zested and Juiced
2 Tablespoons Preserved Lemon Chopped
¼ c Extra Virgin Olive Oil
1 1/2 Tablespoon Apple Cider Vinegar
¼ c Tahini
3 Tablespoons of Water
Sea Salt to taste
Sesame Seeds to Garnish
Fresh Cracked Pepper
To whip up the dressing, add the garlic, lemon juice and zest, chopped preserved lemon, apple cider vinegar, olive oil and tahini to a blender and process until creamy and smooth. If dressing is thicker than you’d like, add a tiny bit more water until you reach a blended consistency. Add sea salt to taste.
Drizzle spring onions, asparagus, and fennel with olive oil and lightly dust with salt. Over a medium heat grill, add vegetables and grilled until lightly charred, golden, and tender. Remove from the grill and slice the vegetables diagonally on a cutting board.
Add pieces of the smoked salmon to a cast iron skillet for just a minute or two, I love the way a little heat warms the fish and awakens it’s smoky flavors.
Add salad greens into your bowls and layer charred vegetables and warmed wild Alaska smoked salmon. Drizzle with the lemon tahini dressing and a shake of sesame seeds. Finish with fresh cracked pepper and sea salt to taste. Serve and enjoy.
