[Deerholme Salad with Morel and Maple Candied Salmon Relish]
Source: Deerholme Farm
Ingredients
- Relish:
- 1 cup dry morels, soaked in water 1 hour(250 mL)
- 1 lemon, juice of
- 1 tablespoon (15 mL) honey
- 1 tablespoon 15 mL garlic, chopped
- 1 cup cucumber, seeded and diced
- 1 teaspoon (5 mL) hot sauce
- ¼ cup (65 mL) candied wild salmon salt and pepper to taste
- Salad:
- 4 cups (1L) mixed greens
- 1 tablespoon (15 mL)white wine vinegar
- 1 teaspoon (5 mL) honey (or maple syrup)
- 1 tablespoon mustard
- 2 tablespoons toasted sunflower seeds
Directions
1. Drain the morels and cut into halves or quarters. In a large mixing bowl, add the lemon juice, honey, garlic and hot sauce. Whisk to mix and add the cucumber, morel and salmon. Season with salt and pepper and set aside for at least 15 minutes. |
2. Soak greens in a bowl of cold water for 10 minutes. Lift greens from water and place in a salad spinner. Spin dry, place in fridge and chill until needed, |
3. In a salad bowl, combine the vinegar, honey and mustard. Whisk to mix and add the greens and sunflower seeds. Season with salt and pepper, toss well to coat and serve immediately. To plate, transfer the Salad to a serving place and spoon the relish around the salmon. |
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Categories
Fish, Salad[ Back to top ]