Five Senses Palate/Sujhey Beisser
Salmon Salad
Who would've guessed that we would see a world pandemic like we are seeing today in our lifetime? I certainly never even imagined that happening. It is impossible not to feel vulnerable in this situation, especially due to the uncertainty of its true scope, the implications that it will have for our future life, which will certainly experience changes in form and substance, and how it will impact everyone but especially our communities of color in the days, weeks and months to come. And, even more, it hurts to know that many are dying from more efforts that are made amid the fragility of all our institutions and existing structures in society; and, so many more will continue seeing their lives extinguished before a situation that produces a feeling of powerlessness.
I understand the privilege that we have, being able to stay at home, that means we have a home. Being able to work from home, that means we have a job. Being able to cook for my family, that means we have access to food. I do not take any of this for granted, yet I can't help but feel scared of the unknown. This is the time to come together more than ever. Time to think of our neighbors and communities more than ourselves. Stay at home if you can. Help others if you can. Show your support to those who are in the front line of this pandemic and are risking their lives to save yours.
As the days and hours are a blur of time, I'm going to leave here a recipe
that is simple, easy, quick, and nutritious. In the hopes that it brightens your kitchen.
Let's get cooking!
Ingredients (Serves 2)
6 oz. Coho Salmon (or any other wildcaught salmon)
3 cups mixed greens.
1 cup cherry tomatoes, halved.
Half cucumber peeled and sliced.
2 tablespoons toasted almonds, crushed.
3 tablespoons extra virgin olive oil
Juice of half a lemon
Salt and pepper to taste.
Method
Preheat your broiler on low. Place salmon, skin side down, on a cookie sheet. Sprinkle with a little bit of olive oil, season with salt and pepper. Broil salmon for 8 minutes, until the top has crisped up and it's cooked through, with a little bit of pink in the middle. In a serving bowl, add mixed greens, tomatoes, and cucumbers. When salmon is cooked, let it cool slightly, about 5 minutes. Use a fork to flake up the salmon. Add on top of the greens, dress with the reminder olive oil and lemon juice. Sprinkle toasted almonds, season with salt and pepper to taste. Enjoy!
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