Harvesting work is ramping up on the farm with the addition of several crops that require regular 'picking'. Once crops like summer squash, cucumbers, tomatoes and peppers start producing, we pretty much harvest from them every 2 days to once a week for as long as they go (or until we 'evict' them in favor of fall hardy crops). With that in mind, we are really striving to wrap up our last couple of 'pre-season' projects because we know that there will not be any time to focus on the non-essentials soon. So today, we'll be starting to put up a structure over our new walk in cooler - wish us luck!
Remember to customize (or grab a Farm Stand box) this week by Monday at noon!
We wanted to share this excellent recipe for 'Green Goddess Salad Bowls' from CSA member Melissa. This recipe calls for salmon, which sounds great, but we think any protein addition would work. It sounds like an absolutely delicious salad and dressing AND we happen to have a great many of the ingredients harvested fresh from the farm right now! If anyone is really loving a particular way to use or cook one of our crops, we'd love to hear about it, and we'll often share that with the rest of our members so they can benefit as well. Thanks Melissa!
Ingredients
For the Salad:
- 3 cups green cabbage, thinly sliced
- 4 cups spring greens or baby spinach, chopped
- 1 medium-sized cucumber, peeled and chopped
- 3 stalks green onion, chopped
- ¼ cup fresh chives, chopped
- ½ cup roasted sunflower seeds*
For the Salmon:
- 1 pound salmon
- 2 tsp avocado oil
- 1 tsp garlic powder
- ½ tsp sea salt, to taste
Green Goddess Dressing:
- 1 1/2 large ripe avocados
- 3 Tbsp fresh lemon juice
- 1 to 2 cloves garlic, minced
- Sea salt to taste
Instructions
Make the Salad:
- Transfer the chopped spring greens and chopped cabbage to a large mixing bowl or serving bowl along with the green onions, chives, and sunflower seeds.
- In a small bowl, mash the avocados until creamy with the fresh lemon juice, minced garlic, and sea salt.
- Transfer the mashed avocado mixture to the bowl with the salad greens and toss everything together with salad tongs until the greens are coated in the thick dressing. It will appear as though the salad isn’t dressed but after tossing it well and tasting it, you’ll see the rich flavor and smooth texture coming through.
- Give the salad a taste and add more sea salt and/or lemon juice to your personal taste. If you’re looking for bolder flavor, you can add a drizzle of balsamic vinegar, apple cider vinegar, rice vinegar, or a little dijon mustard. You can also add a drizzle of olive oil or avocado oil for more lubrication if you'd like.
- Transfer the salad bowl to the refrigerator while you’re making the salmon to keep it chilled. Note: you can also prepare the salad while the salmon is cooking but I find the salad requires a little more time with the chopping.
Prepare the Salmon:
- Spray or coat a large baking dish such as a casserole dish or baking sheet with cooking oil. Transfer the salmon filet (or filets) to the baking dish and drizzle with avocado oil. Use your hands or a silicone brush to coat the salmon flesh with oil. Sprinkle liberally with sea salt and garlic powder.
- Place your oven on the High Broil setting. There’s no need to preheat the oven ahead of time as the oven will heat up quickly once it’s on broil. Place the salmon on the shelf that’s third from the top. It’s important to not put the salmon on the top shelf closest to the heating element, because this can cause the salmon fat to splatter. If the fat hits the top element, it can cause a fire inside of the oven. Let’s avoid that.
- Broil the salmon for 8 to 12 minutes, or until it reaches your desired level of doneness. Salmon is considered fully cooked by the FDA once it reaches an internal temperature of 145 degrees Fahrenheit. However, some people cook their salmon to 125 degrees F for rare, or 135 degrees F for medium-rare. Be sure to not overcook the salmon for the most tender result. You can spot check the internal temperature by inserting a digital thermometer into the thickest part of the salmon filet.
- Once the salmon is out of the oven, allow it to rest for at least 5 minutes before serving.
- Load up two to three salad bowls with green goddess salad and top each bowl with salmon. Enjoy this delicious meal!
