What’s on your menu this spring? As for me, I’m talking salad language around here, lol I love the kind of salad that makes you happy to face spring with your body depleted of sun and nutrients. You just know this salad will put you back on your feet, or so I think 🙂
With this in mind, what do you include in a very special nutrient-packed salad? Whenever I think of special salads, I instinctively think of Sitka Salmon Shares’ salmon. I was honored and excited to partner up with Sitka Salmon Shares last year, and I am happy to report our partnership continues in 2021. If you’ve been following this blog for awhile, you know that I wholeheartedly recommend Sitka’s fish. This company’s seafood, practices, and values have resonated with me from the very beginning, and have been especially poignant since the start of the pandemic. You can read more about Sitka Salmon Shares here.
Sitka sent me their latest share which included salmon and lingcod, both wild, lean, and utterly fresh thanks to the special technology used to blast-freeze the fish in small batches, at -33°F or colder. This method freezes the fish solid in two hours or less, quickly locking in the fish’s fresh taste and texture, and ensuring that it can last for many months in customers’ freezers with little decline in quality.
As usual, the box from Sitka included a newsletter and recipe cards.
I rubbed Sitka’s lean, flaky, wholesome wild Alaskan Coho salmon with harissa, and oven-roasted it for 20 minutes. In a separate pan, I placed cauliflower florets coated in pomegranate molasses, and roasted them too. I tore the salmon into chunks and mixed it with creamy gorgonzola from Caputo Cheese (another favorite of mine), and an abundance of organic veggies in addition to the cauliflower: carrot, purple cabbage, bell pepper, and baby kale. Btw did you see the latest “Dirty Dozen” list? Kale is still in top 3, so it’s best to buy organic, or to grow your own kale.
What a joyful salad!
The slight spiciness of the salmon was perfect in combination with the roasted cauliflower, which tasted sweet, almost like caramel thanks to the pomegranate molasses (I’m a big fan of pomegranate molasses, as of late). Meanwhile, the freshness of the kale and of the abundant organic veggies was beautifully counterbalanced by the creamy assertive gorgonzola, whose luxuriousness lingered on the palate without being overpowering.
You can join Sitka Salmon Shares to recreate this salad, to eat healthier, and to be a part of a greater goal. This fish makes me very happy, too – unsurprisingly if we look at the scholarly research on omega-3 and the treatment of depression. The high quality of the fish you get in return for your membership has to be experienced to be believed – and what a wonderful experience that is! Join SSS now and get $25 off one of Sitka’s Shares by using code CLP at checkout! This code expires December 31, 2021.
What is your favorite salmon recipe? Let me know in the comments 🙂
Salmon, kale and cauliflower salad
- 1 12oz Sitka Salmon Shares Wild Alaskan Coho Salmon
- 1 tsp harissa powder
- 2 cups kale
- 1 cup grated purple cabbage
- 1 cup grated carrots
- 1/2 cup cubed red bell pepper
- 2 cups cauliflower florets, cut into medium-size pieces
- 3 tbsp pomegranate molasses
- 1/2 cup crumbled gorgonzola
- 1/3 cup extra virgin olive oil
- 1 tbsp + 1 1/4 tsp white wine vinegar
- Salt and pepper to taste
- Preheat oven to 375F.
- Put cauliflower florets and pomegranate molasses in a bowl. Mix well to allow for uniform coating of the florets, then place on a baking pan covered with parchment paper. Place salmon on a baking pan covered with parchment paper. Rub harissa on the salmon uniformly. Put both pans in the preheated oven for 20 minutes. When done, take out of the oven and allow to cool slightly.
- Place kale, carrots, cabbage and pepper in a large mixing bowl. Tear the salmon into chunks and add to bowl, along with the cauliflower and the gorgonzola. Add oil, vinegar, and salt and pepper to taste. Mix well. Add more oil or vinegar, if desired. Serve slightly chilled.
*Disclaimer: While I received a complimentary tasting to facilitate this review, all opinions expressed here are my own.