Turmeric Seared Wild Salmon
with Super Greens, Freekah, Berries, Edamame, Almonds, Ginger Vinaigrette
Recipe from Zane Holmquist
VP of Food & Beverage/Corporate Chef Stein Eriksen Lodge
2 filets of salmon
1 TBS turmeric
2 tsp ginger, ground
1 tsp sea salt
¼ tsp white pepper
1 tsp olive oil
1.) Combine turmeric, ginger, sea salt, white pepper.
2.) Season salmon with spice mixture.
3.) Place the seasoned filets on an oiled, hot plancha (or cast iron griddle) on a grill at about 375°.
4.) Sear on each side for about 3 minutes.
5.) Serve on top of salad.
4 cups Super Greens (baby kale, baby spinach, arugula, basil leaves)
1 pint blueberries
½ pint blackberries
1 cup freekah, cooked (per package directions or in rice cooker)
½ cup edamame
¼ cup almonds, toasted & rough chopped
½ cup ginger vinaigrette
1.) Combine all ingredients above, toss with Ginger Vinaigrette.
¼ shallot, chopped
2 pieces of ginger (¼ cup), peeled and chopped
1/3 cup apple cider vinegar
2/3 cup extra virgin olive oil
½ tsp sea salt
½ tsp white pepper
Zest of ½ lemon
1.) Place all ingredients in a blender and pulse until well blended. You may also use a wand mixer.
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