Recipe from BLUE BUS CULTURED FOODS
Andrea Bemis of Dishing up the Dirt has created this delicious salmon salad, which gets an extra boost in flavor thanks to our partner Blue Bus Cultured Foods’ Lemon Garlic Dill Sauerkraut.
Serves: 4
Prep time: 15 min
Cook time: 10 min
Ingredients
For Red Wine Vinaigrette
3 T red wine vinegar
1T kraut juice from Blue Bus Cultured Foods Lemon Garlic Dill Sauerkraut
1 T Dijon mustard
1 t honey
salt and pepper, to taste
½ c extra virgin olive oil
For Grilled Salmon & Turnips Salad
1 lb salmon fillets
4 salad turnips, sliced in half (reserve the greens for another use)
olive oil
salt and pepper, to taste
3 c arugula
3-4 radishes, thinly sliced
2 T capers, drained
a few spoonfuls of Blue Bus Cultured Foods Lemon Garlic Dill Kraut
1 oz feta cheese, crumbled
2 T minced dill
Steps
Oil grill grates and heat grill to medium-high.
To make the dressing, adding all the ingredients to a small mason jar. Secure with a lid and shake until thickened. (Dressing can be stored in the fridge up to 2 weeks.)
Coat the salmon and turnips with olive oil and sprinkle with salt and pepper. Place the salmon on the grill, skin side-down and cook approx. 4 min without moving the fish to get a good sear. After 4 min, use a metal spatula to gently flip the salmon and cook 2 min more or until the salmon is opaque pink. (Cooking times will vary per grill.)
Alongside the salmon, place the turnips cut side down and cook for approx. 3 min per side or until lightly charred and softened.
When cool enough to handle, cut the salmon into large chunks.
In a large bowl, toss the arugula with the radishes, capers, sauerkraut, feta cheese, dill, and top with the salmon and turnips. Drizzle with dressing and enjoy!
Find out more about Blue Bus Cultured Foods, here.
