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Renee Frojo

Bi-Rite Guest Recipe Contributor Renee Frojo’s Spring Salmon Bowl

Spring grain bowl with salmon and green garlic dill dressing

There’s very little that needs to be done to spring produce when eaten at peak season.

For this grain bowl recipe, crunchy English peas, raw asparagus and spicy wasabi greens are tossed in a bright, citrus dressing that gets a little nutiness from a dash of tahini and and freshness from seasonal dill. Red quinoa and salmon round it out to make a complete meal.

Serves: 1 Prep Time: 10 minutes Cook Time: 0 Minutes
Ingredients:

1 bulb green garlic, minced
1 tablespoon dill, chopped (plus more for garnish)
1 anchovy fillet, minced
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon tahini
1 tablespoon heavy cream
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ cup cooked red quinoa
2 ounce cooked salmon, chopped
2 stalks asparagus, shaved
½ cup wasabi arugula
½ cup microgreens
¼ cup English peas
1 radish, thinly sliced
1 beet, thinly sliced
2 teaspoons sunflower seeds

Instructions:

  1. In a small bowl, whisk together the green garlic, dill, lemon juice, olive oil, tahini, salt and pepper until combined.
  2. In a serving bowl, toss the remaining ingredients together. Drizzle with the dressing, season with more salt, to taste, and serve.

Stay in touch with Renee by visiting her blog laurelstreetkitchen.com