It’s Mother’s Day weekend; happy Mother’s Day to all the Mom’s out there! It’s a weekend for celebrating and maybe starting up those gardens if you haven’t already. My hubby and I have just started to clear away the brush from the yard, and started to plan our landscaping for the year, including planting some new flowers for summer. We had planted some perennials last year in our backyard, and some have started to come back…others, not so much. I never had a green thumb, I can never manage to keep anything alive.
I know gardening is a labor-intensive craft that takes practice, and this year I am bound and determined to make my garden work. I am going to plant some vegetables in early June; carrots, kale, radish, tomatoes, and green onion are on my list. Let’s hope I can stick with it and make it work!
I love the fresh veggies found at the farmer’s market every summer. I envy all of those growers and their beautiful produce; therefore, I have decided this year, I will try and grow as many vegetables as I can; the only issue with our backyard is that it doesn’t get the greatest amount of sunlight, but I will make it work! Or the bunnies will destroy everything…we’ll find out.
In honor of spring and Mother’s Day weekend, I wanted to make something light and fresh for dinner. Salmon salad is always a great option for something light and simple, plus the health benefits of salmon are pretty incredible, so we try and eat it once a week.
I decided to add some hearts of palm and grapefruit for a little citrusy flavor. To counter-balance the citrus flavor, I poured some buttermilk-blue cheese dressing on top with some chives; it was very fresh, light, and perfect for the springtime!
I had pan-seared the salmon on the stove top in a cast iron skillet, then finished it in the oven. The salmon could also be roasted or grilled. I had used butter lettuce as the base of the salad; I love butter lettuce, as it’s very leafy and perfect against the salmon and veggies added. I had also added some red onion for a little crunch. All in all, this meal takes less then 20 minutes to prepare, and is incredibly healthy!
Ingredients- Yields 2-3 servings
- 1 lb salmon filet
- 1 large head butter lettuce, coarsely chopped
- 1 can hearts of palm, drained and sliced
- 1/2 red onion, sliced thinly
- 1 large grapefruit, skinned removed, cut into wedges
- 1/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup blue cheese, crumbled
- 2 tablespoons chives, minced
- 1 tablespoon olive oil
- salt + pepper
Preheat oven to 425
On the stove top, heat a cast iron skillet over medium-high heat with a little olive oil
Season salmon with salt and pepper and add to cast iron skillet
Sear both sides for 1-2 minutes each
Add skillet to preheated oven, making sure the salmon is skin side down, and cook for an additional 8-10 minutes (the thicker the filet the more time it will need)
While salmon is baking, make dressing by whisking together buttermilk, mayonnaise, blue cheese, minced chives, and a little salt and pepper until smooth (make sure all of your ingredients are completely chilled before making your dressing. If not, refrigerate for one hour before serving)
With a paring knife, cut away the peel and pith, (white part), of the grapefruit. Then cut out segments of grapefruit
Prepare salad with butter lettuce first, topped with grapefruit wedges, sliced hearts of palm, and red onion
Remove salmon from oven, let cool for 1-2 minutes.
The skin from the salmon should fall off easily; however, if not, take a pairing knife and drag it in between the skin and fish to separate the two. Then place on top of salad
Add buttermilk-blue cheese dressing on top, garnish with any additional chives