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Week of 4/27/15

Green Garlic Salmon
with zucchini ribbon & mixed green salad

Active: 25 min Total: 35 min
Original GF Paleo Vegetarian
Green Garlic Salmon
Green garlic (sometimes known as spring or new garlic) is a less mature, milder tasting garlic. It's got a budding garlic bulb at the end and has green shoots. If it's easily found, it's definitely worth using to add flavor to this spring salmon dish!
Dependency
Cumin-Coriander Carrot and Farro Salad
Proteins
Fish, non-canned
Cuisines
American
Save recipe
137

Ingredients

Metric
Servings:
4
Green Garlic Salmon:
  • Green garlic (sub 1 clove garlic for each green garlic stalk) - 2 stalks
  • Salmon fillets (4 to 6 oz) - 4
  • White wine vinaigrette - ~3 Tbsp ((ingredients listed separately))
  • Lemon - 1/2 , wedges
Zucchini Ribbon & Farro Salad:
  • Farro (for 2 meals) - 1 1/2 cups
  • Zucchini - 2 , peeled into ribbons
  • White wine vinaigrette - ~4 Tbsp ((ingredients listed separately))
  • Mixed greens - 4 oz
White Wine Vinaigrette:
  • White wine vinegar (sub red wine vinegar) - 2 1/2 Tbsp
  • Honey - 2 tsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 4 Tbsp

Prep

  1. Farro - This makes enough for Thursday’s dinner. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. Reserve 2 cups / 380 g for Thursday (amount for 4 servings; adjust accordingly if customizing). (Can be done up to 5 days ahead)
  2. Green garlic or garlic - If using green / spring / new garlic, slice off green parts and the root end. Slice in half lengthwise and then saute in some oil with a bit of salt until softened, ~3 minutes. Chop. If using garlic, just crush or mince. (Can be done up to 4 days ahead)
  3. Make vinaigrette - Whisk together vinegar, honey, Dijon, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  4. Marinate salmon - Rinse and dry salmon. Mix green garlic or garlic with half the vinaigrette in a baking pan and coat salmon in the marinade. Sprinkle with some salt and pepper. (Can be done up to 1 day ahead).

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Make

  1. Heat oven to 400F / 203C.
  2. Bake salmon for 12 to 16 minutes until mostly opaque (if you like your salmon slightly rare, it should still be translucent in the middle).
  3. While salmon is baking, peel zucchini ribbons. Place into a colander and lightly salt.
  4. When salmon is done, toss remainder of vinaigrette with zucchini, greens, and 1 cup of farro (remember to save 2 cups / 380 g - amount for 4 servings - for Thursday). If you like nuts or seeds in your salads, you can throw some in for extra crunch. Enjoy salmon with lemon wedges and salad on the side!
  5. If you want to get a head start on your slow cooker soup for tomorrow, you can.

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