Friday, June 26, 2009

Grilled Salmon Salad with Baby Bok Choy, Spinach and Green Onions

This recipe in-corp-orates ideas from several we found online.  We wanted to use the bok choy, spinach and green onions we got from Fresh Fork, our local CSA group.  Start by trimming the white part off a head of baby bok choy and dicing it.  Chop 3 green onions including the green part.  Mix these greens with 1C Greek style yogart (it is strained and thicker then you may be used to), 1 clove minced garlic, and 2T crumbled blue cheese.  Chill this dressing until just before serving.  Season a 1/2 lb. salmon filet with your favorite herb; we used thyme, salt and pepper.  Grill the salmon and then cool before proceeding.  Just before eating, arrange the salmon on bok choy leaves and spinach leaves.  Top with the dressing.  This served two nicely.

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