Time for a super healthy recipe again. I love a good hearty salad for dinner. A few weeks ago, I got some rhubarb for the first time this year, I used part of it to make my Rhubarb, goat cheese & thyme tart and I saved 2 stalks to make the dressing for this salad. I wanted to make a rhubarb dressing but had no plans to add miso to it. But when I made the dressing it was missing something. I checked what I had in the house and decided to add some miso to it, since I love the combination of miso and salmon. And miso turned out to be what was missing in the dressing. I really liked the end result. And because it is spring, it’s nice to add a pop of color to a salad with some edible flowers.
This recipe serves 3.
For the Salad:
½ cup of amaranth
2 avocados, thinly sliced
300gr Salmon fillet, without the skin
1 bunch of asparagus
1 cup of edamame
3 handfuls of lamb’s lettuce (called here veldsla)
3 poached eggs
For the dressing:
2 rhubarb stalks, sliced & then boiled for 5 minutes
½ cup of apple cider vinegar
½ cup of extra virgin olive oil
4 tablespoons of agave syrup or honey
2 teaspoons of Miso paste, I used red miso
Salt to taste
First cook the amaranth, boil it for 15 minutes and then drain it with a very fine mesh strainer. Set aside
To make the dressing, boil the sliced rhubarb for 5 minutes. Drain it, and then blend it with the rest of the ingredients except for the salt. The miso paste is already quite salty so taste first. Set aside.
Cook the edamame as instructed on the package. I get mine frozen and still in the pod, and I just put it in the microwave for 2 to 3 minutes.
To prepare the asparagus, I prefer to buy the small, thin ones because they don’t need any preparation except for washing them and they cook faster. If you get the big asparagus, just snap off the woody ends. Over medium-high heat, add a bit of olive oil to a pan. Add the asparagus, salt and lemon pepper. Sauté the asparagus for a couple of minutes until they are crisp and tender. Set aside
To prepare the salmon, slice the fillet into 9 pieces. Season them with lemon pepper and salt. Over medium heat, add 2 tablespoons of olive oil to a pan. Add the salmon and pan-fry it for about 2 minutes on each side. Set aside.
To poach the eggs, fill a pot with boiling water. Add a pinch of salt and a splash of white vinegar, and bring it to a boil. I like to poach one egg at a time. Crack an egg into a glass or cup. Use a spoon or spatula to stir the boiling water into one direction to form a whirlpool. Carefully drop the egg in the middle of the whirlpool. Let it poach for 3 minutes and then remove it with a slotted spoon. Set aside and repeat for the remaining eggs.
To plate the salad, first arrange some of the avocado slices, lamb’s lettuce and edamame on each plate, then add some of the asparagus and sprinkle some of the amaranth. Then place 3 pieces of salmon in the middle and place the poached egg on top. Finish off with some micro watercress and flowers. I like to serve the dressing on the side.