Green Garlic Salmon
with zucchini ribbon & mixed green salad
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!
- 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
- 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 vinegar (sub red wine vinegar) - 2 1/2 Tbsp
- Honey - 2 tsp
- Dijon mustard - 1 tsp
- Cooking oil - 4 Tbsp
- 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)
- 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)
- 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)
- 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).
- Heat oven to 400F / 203C.
- 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).
- While salmon is baking, peel zucchini ribbons. Place into a colander and lightly salt.
- 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!
- If you want to get a head start on your slow cooker soup for tomorrow, you can.
Not my favorite salmon recipe - not sure if i found the spring garlic as in Hungary where I work and live none had ever heard of such ingredient....0 Helpful
The salmon was solid, but the salad was the real star!! So good! (Used ramps on salmon instead of green garlic, and it was great)0 Helpful
This was not my favorite salmon recipe from Cook Smarts, but it was still good. The zucchini/farro salad is what elevated this from 2 stars to 3. That was an outstanding salad.0 Helpful
We loved the salmon. The salad was ok, but felt like it was missing something.0 Helpful
2.5 stars. I didn't have any problems with this dish - overall it tasted good and was simple to prep. Just wasn't very impressive plated or taste-wise. Though we were stuck with cloves - I think green garlic, scapes or ramps wouldve definitely added some of the appeal our filets were missing!0 Helpful
I liked the zucchini - we both found the salmon underwhelming, though salmon is usually one of my favorites.0 Helpful