I love it when everything just falls into place without extra planning or trips to the store. When a spontaneous idea and a refrigerator packed with leftover food from the holidays fit together perfectly like pieces in a puzzle. Today, as I stared into the obis of my stuffed refrigerator an idea for tonight’s dinner just fell into place. As my eyes traveled from the stacks of containers filled with rice to the other remains of our holiday meal it dawned on me, I could make fried rice. I have plenty of rice and salmon, now all I need is cabbage.
Searching through the maze of leftovers was like looking for a misplaced set of keys. “I know it’s in here somewhere”. That one missing thing which is usually right in front of your nose but, you can’t find it anywhere. Fortunately, without emptying my whole refrigerator I found what I was looking for staring right back at me, was a container full of roasted Brussels sprouts. Ah ha, Brussels sprouts are members of the cabbage family, right? Yes. Whoop whoop, no need to run to the store, I’ve got everything I need all in one place. A dinner of fried rice solves four problems at the same time: use up some of the rice, use up some of the Christmas Eve dinner leftovers, clear out space in my refrigerator, and make tonight’s dinner. Fried rice made with poached salmon and roasted Brussels sprouts for the win.
This recipe is lightly based on an old recipe in Silver Palette New Basics Cookbook, Fried Rice with Shrimp. I used it as a foundation along with one in Smoke and Pickles by Edward Lee. My recipe builds on the concept of making a substantial meal from ingredients that by themselves are too small. One 8-ounce piece of salmon isn’t big enough to feed a family. However, when you combine it with ingredients like rice and vegetables, it makes a full meal with plenty to go around. My family loves fried rice and always orders it when we eat out for Chinese food. Why not make it at home and use up some of the leftovers? It is too good to save for takeout.
I made fried rice with salmon because that is what I have, but if you have tons of turkey, ham, pork, chicken, or goose from Christmas dinner you can’t go wrong mixing any of those foods with fried rice. You can also switch up the vegetables. Instead of cabbage or Brussels sprouts use, broccoli, asparagus, peas, sugar snap peas, kale, green beans, or Swiss chard. You can make it with prepared food, or entirely from scratch. Heat up, or cook each ingredient separately in a wok or skillet, then toss everything together with a soy sauce and sherry seasoning.
A nice garnish with the salmon fried rice is removing the skin off the salmon and frying it. You get very crispy salmon skin pieces to mix in with the soft rice. It is a nice contrast and tastes great. I cut the skin into strips then fried it in peanut oil. You could fry the skin whole then break it into smaller pieces if you wish. Just cook it till it is dark brown and very crispy then sprinkle some salt over the crackly skin when you are done.
Fried Rice with Salmon and Brussels Sprouts
- 5 TB peanut oil or canola oil divided
- 2- inch piece of fresh ginger root peeled and minced
- 3 cloves of garlic minced
- 1/3 lb 8 large shrimp, cut into thirds (optional)
- Kosher Salt to taste
- 8 oz 201 g cooked salmon
- 1 onion thinly sliced into half-moon pieces
- 7 oz 201 g cooked Brussels sprouts, slivered (or 1/2 half a head of Napa cabbage, thinly sliced)
- 1-2 medium carrots 2.25 oz / 61 g julienne
- 1 cup frozen peas
- 3 cups 14.5 oz / 412 g cooked rice
- 1/4 cup soy sauce
- 1/4 cup sherry or vermouth
- 1/2 tsp hot sauce
- 2 eggs lightly beaten
- 1 TB sherry vinegar
- Garnish with fried salmon skin or chopped peanuts, sliced scallions, or sesame seeds
Heat 2 TB peanut oil or canola oil in a large skillet, set at medium high. Add the half of the minced ginger and minced garlic and sauté until soft, but not brown. Add the prepared shrimp and cook until just done. The shrimp will no longer be translucent, and are tender when pierced with a fork, about 5 minutes. Remove the shrimp to a plate and reserve. Add the salmon and sear on the top and bottom sides of the salmon of a couple of minutes. Remove the salmon and reserve.
Add 2 TB of peanut oil or canola oil to the pan and heat. When warm add sliced onion and cook until soften, but not brown, about 5 minutes. Add the remaining garlic and ginger and cook until softened, about 2 minutes. Add carrots and cook for a couple of minutes. Add the cooked Brussels sprouts (or fresh Napa cabbage) and cook until warmed through. If you are cooking fresh vegetables cook until soft but retains some of the bright green color, about 10 minutes. Season the vegetables with Kosher salt and freshly ground pepper to taste.
If using peas add them to the vegetables and cook until heated through. Remove the vegetables from the pan and keep warm.
Combine the soy sauce, vermouth or sherry, and hot sauce in a small bowl and set aside.
Wipe out the pan and add the last tablespoon of oil and heat up. Add the rice and cook until warmed through.
Break apart the salmon to large flaky pieces and add to the rice. Add the vegetables, shrimp and soy/sherry or vermouth mixture and toss to coat. Cook until the rice mixture is hot.
Make a well in the center of the rice and pour the eggs into the well. Cook undisturbed for about one minute then stir the eggs with a fork to encourage the eggs to make small curds. Mix the eggs with rice and vegetables until cooked through.
Turn off the heat and add the sherry vinegar. Stir.
Garnish with your favorite garnishes, like sliced scallions, parsley, basil, chopped salted peanuts or pistachios, salmon skin cracklings, or sesame seeds.
To make the fried salmon skin, add 2-3 tablespoons of oil to a skillet or wok and heat on medium high. Add the skin to the hot skillet and cook undisturbed for a couple of minutes. Stir to cook the skin on all sides and not burn. When crisp and brown, remove the skin using a slotted spoon and place on paper towels. Sprinkle with a small pinch of Kosher salt.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
When I was a young child, Mom rarely made fish for dinner. It was just something we had now and then. That suited me just fine because the thought of eating fish made me cringe. When Mom did cook fish, it was usually sole drenched in Cream of Mushroom Soup, or baked with a sprinkling of breadcrumbs till it was all dried out. It’s odd to think about because Mom loved sole, especially sole made with the classic French butter and wine sauces, but she never made her favorite sole dishes at home. Fortunately, attitudes toward eating and preparing fish have changed since the 60’s, mine included. Now, I love fish and eat it at least once a week. When I want a change of pace, I make filet of sole for a special treat.
Sole is a common flat fish with tender white flesh filets. The meat has a subtle fish flavor and is very moist. The filets will easily break apart if cooked too long and requires gentle cooking methods. The only tricky part about cooking sole is making sure you don’t overcook it. I discovered from Cooks Illustrated, a great technique of rolling up each filet with a mixture of herbs, then cooking the filets in the oven. This method sways the odds in favor of getting perfectly cooked sole and one I use often.
One of my favorite ways to cook fish is to oven poach it with wine or fish stock, as in Salmon in Spinach Butter Sauce. This technique is not a true poaching method, but also creates steam to cook the fish. There is a layer of liquid in the bottom of the baking dish and a piece of parchment paper nestled over the fish. The parchment paper captures the steam rising from the liquid and cooks the fish. This technique never fails to produce moist and tender fish. It is a perfect method for cooking filet of sole wrapped in fresh herbs rolled up in a neat package.
Choose what herbs you like to fill each sole filet. I left that part of the recipe open-ended for you to make it your own. The herbs in a blend don’t need to be in equal amounts either, but it is nice to taste the presence of each herb and not have one herb dominate the rest. If you only want to use two herbs, parsley is a good foundation and either dill or tarragon are wonderful with fish. All the herbs listed have a prominent taste, so keep in mind the other herbs used in your accompanying side dishes.
It wasn’t until I read the cookbook, Jerusalem by Yotam Ottolenghi and Sami Tamimi, that I got braver about combining more than one fresh herb in cooking. I learned from this book that a prominent characteristic in Middle Eastern Cuisine is the generous use of fresh herbs. All these fresh herbs create food that is fresh tasting and vibrant. A classic herb blend in the Middle East is parsley, cilantro, dill and mint and works well with sole. For a French twist use Fines Herbs, it is a mix of parsley, tarragon, chervil, and chives. This blend of herbs inspired my Fresh Herb and Goat Cheese Omelet.
For special occasions I like to make a sauce with the pan juices. Unfortunately, the butter sauce I made was too rich and turned me off. So, I nixed it and am totally happy about it. This meal does not need it. There is enough flavor between the herbs and fish without adding the extra rich sauce and calories. Save some room for dessert like this Lemon Saffron Syrup Cake. The poaching liquid with the herbed sole keeps the filets moist and has a mild flavor of its own. Use the pan juices sparingly, as a time-saving and healthy alternative to butter sauce. If you want a butter sauce use the poaching liquid from the sole and make the spinach butter sauce linked in this post.
Helpful Kitchen Tools for Cooking Sole
Often, I stay away from specialty kitchen gadgets, especially one’s that only have one purpose. They are pricey and take up valuable space. However, a fish spatula, aka slotted offset spatula, is one I highly recommend. The good news is, fish spatulas are affordable and useful with other foods besides fish. This sturdy, thin and flexible spatula slips easily under fish without ripping at the fresh. Regular spatulas don’t have the same ease of use and flexibility as the fish spatula has. I use this spatula every day and often use it instead of tongs because it does not rip up the food. The best rated fish spatula is by Victorinox available on Amazon, and housewares stores. Not all fish spatulas are alike, so I recommend reading the article linked above to learn about the differences between the brands.
Oven-Poached Sole Wrapped in Fresh Herbs
- 8 filets grey sole about 4 - 6 oz (125 g -175 g) each
- 1 heaping cup (250 ml) 2-3 types of minced fresh herbs like parsley, dill, tarragon, cilantro, or basil. About 1 TB of minced herbs covers each filet of sole. An additional tablespoon of the minced herbs is used in the bread crumbs.
- Zest from 1 1/2 lemons
- 2 ½ TB butter divided
- 1/3 cup (75 ml) panko bread crumbs, or homemade
- 3/4 cup (185 ml) dry white wine, dry vermouth, fish or vegetable stock, or a combination of wine and stock.
- 8 half-moon slices of lemon about 1½ lemons
Preheat the oven to 350°F / 175°C / Gas Mark 4
Butter the bottom of a baking dish large enough to just fit all rolled up sole filets.
Gather all the herbs you are using. Make sure they are washed as parsley and cilantro get very sandy. I used parsley, dill and tarragon but not in equal amounts. Another mix I also recommend is parsley, basil and tarragon, or parsley, dill and cilantro. Mince the fresh herbs and add to a small bowl. Add the grated lemon zest to the herbs and mix to combine.
Reserve all but a heaping tablespoon of the mixed herbs.
In a small bowl add the breadcrumbs and 1 TB of mixed herbs and stir to combine.
Toast the breadcrumbs. Add one tablespoon of butter into a skillet and turn the heat to medium-high. Once the butter is melted, add the breadcrumbs and stir to coat them with the butter. Toast the breadcrumbs until they are golden brown, about 3-5 minutes.
Pour the toasted breadcrumbs on a plate to stop cooking. Reserve.
Lay your sole filets, skin side down on a clean work surface and lightly sprinkle Kosher salt and freshly ground pepper over each filet. Evenly spread about a tablespoon of the herb and lemon zest mixture over each filet.
Start at the tail end, it looks pointed compared to the squared off head end, and roll up each filet. Place each filet of sole into the buttered baking dish seam side down, and arrange the half-moon slices of lemon between each filet. Arrange any extra lemon slices around the fish in the baking dish.
Cut up 1½ TB of butter into 8 pieces and place on top of each filet. Pour in the wine, or liquid of your choice. Add a sprig of one of the herbs you put in the herb mixtures into the wine. Lightly butter a piece of parchment paper large enough to fit inside the baking dish and cover the fish. Nestle the buttered piece of parchment paper into the baking dish so it completely covers the fish and creates a domed cover. Cover the baking dish with a piece of aluminum foil.
Place in the oven and bake for 12 minutes. Peek at your filets to gauge how they are progressing. Continue to cook until and check every 3 minutes until the sole filets are done. Mine took about 15 minutes, but they could take up to 20 minutes. The filets are done when they look milky white. As the fish cooks the flesh will turn from translucent to opaque and easily spring back when touched. The fish should also look moist. If it flakes apart it is overcooked. You can remove the fish from the oven just shy of being done, and allow the residual heat to continue the cooking process.
Once done, arrange the filets with the lemon slices on a warm serving platter, or on individual plates. Pour some of the poaching liquid over the filets then sprinkle each filet with the bread crumbs and more minced herbs.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
If there ever is a meal that makes everyone around the dinner table happy, it’s tacos. I don’t believe this just pertains to families with young children, adults love tacos too. Say, “Come and get it. Tacos for dinner”, friends young and old will pick up their step and chassé over to the dinner table. Yippee-yi-yay, it’s taco night. Grab your partner and do-si-do, it’s taco time.
One of my favorite types of tacos are fish tacos. I love the light and fresh flavor of fish paired with a spicy salsa, avocado, fresh lime juice and cilantro. Soft and sweet corn tortillas make the meal even brighter. One bite of these fish tacos reveals the composed flavors of delicate fish, tangy crunchy slaw, and sweet and spicy salsa. It is a very refreshing and flavor packed meal.
Most importantly, I believe a taco isn’t a taco unless avocados are part of the meal. Either in a salsa, guacamole, or an added slice for a topping, my tacos must include an avocado. For these fish tacos, I wanted the avocado paired with fruit for a sweet contrast to the smooth avocado. Honestly, I designed the whole fish taco recipe around the mango avocado salsa.
Avocados are my desert island food. I miss avocados when a day goes by without eating one. I also love avocados combined with sweet and spicy ingredients. Both mangoes and avocados have soft and creamy textures, but the mangoes add a nice burst of sweetness that pairs well with avocados. In this salsa, the sweetness of the mangoes and creaminess of avocados offsets the heat from the chili peppers. Each ingredient creates a balance, nothing is either too sweet or too spicy. Just how I like it.
More easy fish dinner recipes:
I designed this fish taco recipe so all three parts compliment each other and create one perfect taco. The cabbage slaw is made with fresh herb and buttermilk dressing for a little tang and brighter flavor. Corn tortillas are on the small side, so either serve the slaw in the taco, or on the side as a salad. Either way, it tastes great with the fish and the salsa. I added jalapeño pepper to the slaw, but kept it mild by removing the white pith and seeds. I believe it is always good to have one part of the meal without a lot of heat and spiciness. All the recipes are on the mild side of spicy, and are easily adaptable to your desired heat tolerance.
What is great about all these recipes is you can easily make them for a great dinner of fish tacos, or serve them separately for a plated dinner. You can also make each item separately and pair with other recipes. The fish is a quick and easy weeknight dinner. Mango avocado salsa makes a great dip for chips, and the cole slaw is a perfect side salad with grilled fish or meats. You have three recipes in one, and multiple options for many dinners ahead.
Seared Fish Tacos with Mango Avocado Salsa
Buttermilk yogurt dressing for the Citrus Slaw
- 3 tsp cider vinegar
- 3 tsp lemon juice
- 1 clove garlic grated or crushed
- 1-2 TB minced cilantro
- 1-2 TB minced dill
- 1 garlic clove minced
- 1/4 tsp Kosher salt
- 1/3 cup buttermilk
- 2-3 TBS Greek yogurt
Citrus Buttermilk Slaw*
- 1/4 head of purple cabbage thinly sliced or shredded
- 1/4 head of green cabbage thinly sliced or shredded
- 1 large 4 oz carrot julienne or grated
- 2 ears of fresh corn sliced of the cob
- 4 small scallions minced light green and white parts
- 1-2 jalapeno peppers** minced
- Buttermilk Yogurt dressing to taste
- 2 TB fresh lime juice
- Zest from half a lime
- Pinch of cayenne pepper optional
Fish for Tacos
- 1 1/2 pounds fresh fish like tilapia
- Sprinkle of Kosher Salt
- 1/2 tsp sweet paprika
- 1/4 tsp of cayenne pepper
- 2 tsp extra virgin olive oil Kosher Salt
Mango Avocado Salsa
- One mango peeled and chopped
- 1 avocado chopped
- Juice of 1 Lime divided
- 1/4 tsp pinch of Flaky sea salt
- 1 TB Extra virgin olive oil divided
- 2 TB minced red onion
- 2 jalapeno peppers** minced
- 8 grape tomatoes quartered
- 10 sprigs cilantro minced
- Zest of half a lime
- 1/8 tsp cayenne pepper
- Pinch of Kosher Salt if needed
Assemble the tacos
- 8 Corn tortillas
- Seared Fish
- Buttermilk Citrus Slaw
- Mango Avocado Salsa
- Lime wedges
- Side of crema Mexicana or creme fraiche (optional)
- Side of Salsa Verde optional
Citrus Slaw with Buttermilk and Yogurt Dressing
Make the Buttermilk dressing
Whisk together the cider vinegar, lemon juice, Kosher salt, lemon zest, garlic, and fresh herbs. Slowly whisk in the buttermilk until incorporated then whisk in the yogurt. Taste the dressing and add more salt or lemon juice if needed. Cover and set aside until the slaw is ready to finish.
Make the Slaw
Thinly slice or shred the red and green cabbage and place in a large mixing bowl. Grate the carrot with a box grater and add to the cabbage. Add the fresh corn kernels, minced scallions and minced jalapenos. Mix together then add the buttermilk dressing. Add about half the dressing at first, mix together, then add more dressing if needed. Add the lime zest and juice and give it a final stir. Taste and adjust any seasoning if needed. Cover and refrigerate until ready to serve.
Make the fish.
Sprinkle kosher salt, cayenne and sweet paprika over each side of the fish. Before you turn the fish over to season the other side, rub about 1 tsp of extra virgin olive oil over the seasoned fish. Turn over the fish and repeat on the other side. Let rest for about 15 minutes.
Pre-heat a skillet or non-stick electric griddle to 350F. Spread about 2 teaspoons of vegetable oil or canola oil across the pan. Place the fish on the skillet or griddle and sear for 2-4 minutes per side. The thicker pieces will need longer then the thin ones. Time it to turn the fish over only once. The fish is done when the meat is opaque and will separate when you press down on the top of the fish. Keep the fish warm in a 200F oven.
Make the Mango Avocado Salsa
Peel and chop the mango into 1/2-inch pieces. Place in a medium bowl and drizzle with 1 teaspoon olive oil. Peel and chop the avocado into 1/2-inch pieces. Add the avocado to a small bowl and squirt about 2 teaspoons of lime juice over the avocados and a very small pinch of flaky sea salt. Toss to coat. Add the avocados to the mangoes along with the remaining ingredients. Gently stir to combine. Taste and add salt or other seasoning if needed. Cover with plastic wrap and set aside until ready to serve.
Prepare the Tacos
Warm up the tortillas, either by heating them in a skillet over medium heat for about a minute per side. Keep the heated tortillas on a covered plate in a warm oven, or an insulated tortilla warmer.
To assemble the tacos decide if you are using the Citrus Slaw as a side dish or as a part of the taco.
If using the slaw for the taco, place the slaw down on the tortilla then add the fish, divided into manageable size pieces for each taco. Add the mango avocado salsa on top of the fish and serve with crema Mexicana or creme fraiche, and/or citrus slaw on the side.
* If you are serving the Citrus Buttermilk Slaw as a side salad, you may want to add more shredded cabbage. I originally made this recipe using a 1/2 of cabbage each of the purple and green cabbages. I found I had a lot of slaw, enough for at least 8 servings for salad. I pared the recipe down for tacos, where a small amount of slaw is required.
** The heat source in chili peppers is found in the white pith inside the peppers. This is where the seeds are attached. The seeds hold heat as well, but not as much as the pith. You control the level of heat from chilies by slicing out the pith. Wear latex gloves when working with chili peppers, or wash your hands thoroughly after holding them. The oils from the peppers get on your hands and if you touch your eyes it will burn.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
As the days get warmer and the garden blooms more steadily, my attention wanders outside. I so want to play hooky. Work and chores be damned, the sunshine is calling and I want to answer. My food and meal focus shifts to a less is more attitude, and prefer meals that are easy to prepare. One perfect dinner solution to help my wandering attention span is a dinner salad. And, it is even better when someone makes it for you.
My husband gets the credit for creating this dinner salad. Several years ago, Joe announced he is making dinner then left for the grocery store. Upon his return, he presented a bag full of vegetables and sea scallops. Joe informed me he was making a dinner salad with seared scallops and asked me to make the dressing. I am always a willing helper for any task. Since that time, Joe often makes this dinner salad of seared sea scallops and salad greens. It is one of the dishes he really likes to cook. Seared scallops with leafy greens is also a perfect meal for two.
A leafy green foundation is the canvas for seared sea scallops, boiled potatoes, asparagus, goat cheese and fruit. Along with the finishing touches of a simple vinaigrette and fresh herbs, this dinner salad comes together like a work of art. It is a polite salad, as no ingredient demands attention, but each one plays an important role presenting a delicious gift of prized sea scallops.
Here is another dinner salad recipe: Grilled Chicken and Cucumber Salad with Avocado Yogurt Dressing
We use delicate greens like Boston Bibb lettuce, arugula or young greens as the salad base. They are not the typical composed salad greens, like romaine. Yet, these lighter lettuces work because each serving is plated, not tossed together in a bowl. This way the greens don’t get crushed under the weight of the ingredients. Also, included in the leafy foundation is another green vegetable, like blanched asparagus or green beans. They add crunch and structure to the delicate green lettuces.
There are so many elements in this salad, I am not sure which ones I like best. First, the sea scallops are lightly seasoned then seared for a crispy contrast to the rich briny center. Then there are the potatoes. They absorb a lot of flavor from the salad, especially the vinaigrette. I like to have a piece of goat cheese with each bite of potato. The blend of potato, creamy goat cheese and vinaigrette is one of my favorite flavor combinations. It is like having two salads in one, tangy and creamy potato salad and a green salad.
The fruit is the biggest surprise. There is nothing like a bit of sweetness and acid to cut any rich and fatty foods like the goat cheese and salad dressing. You only need a few scattered pieces, but it makes a big difference. Add in some fresh herbs and salad becomes exceptional and comforting, like the warmth of sunshine on your back.
Learn how to clean and prepare sea scallops here.
There is one downside, putting the whole thing together takes some planning. The vinaigrette needs to sit for 30 minutes so all the flavors can blend and infuse. Fortunately, the vinaigrette rests while the potatoes and other ingredients cook. Like a lot of vegetable meals, each ingredient is prepared or cooked separately. The potatoes and salad dressing will take the longest, everything else is just a matter of a few minutes. The good news is, nothing needs to be served hot off the skillet. Although, time the scallops to finish cooking just before you are ready to plate the salad.
Enjoy this composed dinner salad on the days when the sunshine is calling you outside. It is a great dinner for your next date night in.
Dinner Salad is easily adaptable any season
Use the greens available in each season, like Boston Bib, arugula, baby greens, and leafy red and green lettuces.
Add fresh herbs like tarragon, basil, chervil, dill, chives, or fennel.
Strawberries, blueberries, apricots, peaches, nectarines are great fruit during spring and summer. Pears, grapes, or oranges are perfect in the fall and winter months.
Additional vegetables like fennel, cucumbers, grape tomatoes, or spicy radishes are great in this salad.
Use a delicately smoked fish or tuna instead of the sea scallops. You may want to eliminate the goat cheese depending on the fish you use. Or add grilled steak or chicken.
Make with a light vinaigrette, not a heavy or creamy salad dressing
Dinner Salad of Sea Scallops and Greens
Vinaigrette - Makes about 1 cup
- 1/4 cup / 60 ml good quality white wine vinegar* champagne vinegar, or sherry vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp Kosher salt
- 2 tsp minced shallot
- 1 tsp minced fresh herb like tarragon lemon thyme, or basil
- 1 small clove garlic
- 3/4 cup / 185 ml olive oil
- 1 head Boston bib lettuce cleaned and dried
- 4-6 baby new potatoes or fingerings
- 8 spears asparagus or small handful of green beans cleaned and trimmed
- 1/2 apricot or peach* thinly sliced
- 1 1/2 oz / 46 g soft goat cheese like Montrachet
- 1 TB fresh herb the same one you used in the vinaigrette
- 8-10 large sea scallops
- Kosher Salt for seasoning
- 1 TB Olive Oil
Cook the potatoes
Fill a medium sauce pan with salted water and bring to a boil over high heat. Add the washed, whole potatoes to the boiling water and cook until the potatoes can be easily pierced with a fork 15 - 20 minutes, depending on the size of your potatoes. Start checking at 10 minutes and every 5 minutes or so thereafter. When the potatoes are done, remove them from the water and let cool. Once they are cool, cut into wedges and lightly drizzle, about a teaspoon or so, the potatoes with the vinaigrette.
While you are waiting for the water to boil start the vinaigrette.
Make the vinaigrette
Peel the garlic clove and slice in half lengthwise. Remove the green germ, then smash the clove with the side of your knife. Add the vinegar, minced shallots, smashed garlic, mustard, salt, and minced herbs to a small bowl and whisk together until the salt is dissolved. Continue to whisk the dressing and slowly pour the olive oil in a steady stream. Whisk the vinaigrette until it is well combined. Let rest on the counter for 30 minutes.
You will have more vinaigrette then you need. See notes on how to store the vinaigrette for later use.
Make the Salad
Blanch the prepared asparagus or green beans in salted boiling water. Boil the asparagus for 2 minutes, or if using the green beans for one minute. Drain the water from the vegetable and rinse with cold water. Set on a clean kitchen towel or back in the sauce pan, (off heat) to dry.
Just before the potatoes are finished cooking tear the lettuce into large bite size pieces and add to a bowl. Toss the lettuce with one tablespoon of the vinaigrette until evenly coated. This is just a light coating to season the lettuce. Set aside.
Place the sea scallops on a plate and carefully remove the muscle from its side. This is very tough when cooked. Pat the scallops dry with a paper towel on both sides. Season the scallops with a pinch of Kosher salt on both sides.
Heat a heavy duty 10-inch skillet over medium-high heat. Add one tablespoon olive oil and swirl it to evenly coat the pan. When the pan is hot, but not smoking, add the sea scallops to the pan flat side down. Sear the scallops for 2 minutes without touching or moving them. Adjust the heat if the pan is getting too hot. Turn the scallops over and sear for 2 minutes until the scallops are done. Depending on the size of your scallops will determine how long they need to cook. They are done when the center is opaque in the middle, and feel firm when pressed with your finger. When in doubt, cut a scallop down the center and check. The scallop won't go to waste, just add it to the salad. The scallops will continue to cook from the residual heat, but you want to remove them when they are just done.
Plate the salad
On each plate, place half of the seasoned lettuce. Arrange the seasoned potatoes, asparagus, scallops, and fruit on top of the lettuce. Sprinkle small clumps of goat cheese over the salad and fresh herbs.
Remove the garlic from the vinaigrette and give it a good whisk. Pour into a spouted serving dish. Add additional dressing as needed to each salad. You will have plenty of salad dressing leftover to use for another salad.
* This is a light vinaigrette and not one to use balsamic vinegar. If you have a good quality red wine vinegar it is OK to use. I just have not found one I like, so I usually don't cook with red wine vinegar.
The vinaigrette makes about 1 cup / 250 ml so you will have plenty leftover. Store the vinaigrette in an air tight container in the refrigerator. The vinaigrette will taste better, and last longer, if you remove the shallots from the vinaigrette. Pour the vinaigrette over a fine mesh strainer into a container to catch all the shallots.
Discard the shallots and refrigerate the vinaigrette.
If you want to thoroughly emulsify the vinaigrette, it is easy to do with an immersion blender. The vinaigrette made with a blender will be thicker and heavier. I like this salad with a lighter dressing so I mix it by hand and not worry about the dressing being emulsified. It is your choice. Make the salad dressing as you prefer.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.