Have I mentioned the greens I’ve been cooking? I have. More than once? Well, then, I’ll just mention one more meal involving them this week. Thankfully they’re delicious in addition to being healthy, and they have inspired some creativity in my kitchen. Supplied with a big bag of cute and peppery tatsoi leaves, I had a couple of ideas. I thought they would make a good side for a simply seared salmon fillet, and I imagined some sweet persimmon slices would provide a nice flavor and color contrast. Then, I decided to make things just a tad more complicated.
In my head, I pictured the salmon fillet resting atop a thick sauce with a light and leafy composition on top with a garnish of persimmon slices. So, I thought back to a recent experience with broccoli rabe pesto, and decided to try a tatsoi, pecan pesto minus the cheese. To start, I blanched about four cups of the tatsoi leaves by placing them in a sieve, lowering the sieve into boiling water for one minute, and then moving it immediately into a bowl of ice water. The leaves were then squeezed to remove as much water as possible. Blanched leaves were placed in the blender with about a half cup of pecans, a tablespoon of lemon juice, and half a cup of olive oil. This was pureed and seasoned with salt and pepper. I left the bowl near the stove for it to keep warm while the salmon was prepared.
Wild Coho salmon fillets were seasoned and quickly cooked on the stovetop. I made a lemon and rice vinegar vinaigrette with shallots and dijon, and tossed a handful or two of fresh tatsoi leaves in it. I also cut some daikon into matchsticks and tossed them in the vinaigrette with the tatsoi. The tatsoi puree was pooled onto the center of the plate and received the salmon. The leaf and daikon combination was set onto the salmon, and then, persimmon slices found their place.
This was one of the quickest meals I’ve prepared lately. I kept looking around the kitchen thinking I’d forgotten something. It was a somewhat light and very nice meal. The vinaigrette and the oil in the puree added just enough richness to the greens. The blanched, pureed greens had less pepperiness than the fresh leaves which made for a good balance. And, the persimmons brightened up the plate literally and figuratively. Their flavor was outstanding with the salmon, and all the components together behaved exactly as I’d hoped. The daikon added nice crunch but wasn’t entirely necessary. If I were to make this again and couldn’t get tatsoi, arugula would work very well.
In my head, I pictured the salmon fillet resting atop a thick sauce with a light and leafy composition on top with a garnish of persimmon slices. So, I thought back to a recent experience with broccoli rabe pesto, and decided to try a tatsoi, pecan pesto minus the cheese. To start, I blanched about four cups of the tatsoi leaves by placing them in a sieve, lowering the sieve into boiling water for one minute, and then moving it immediately into a bowl of ice water. The leaves were then squeezed to remove as much water as possible. Blanched leaves were placed in the blender with about a half cup of pecans, a tablespoon of lemon juice, and half a cup of olive oil. This was pureed and seasoned with salt and pepper. I left the bowl near the stove for it to keep warm while the salmon was prepared.
Wild Coho salmon fillets were seasoned and quickly cooked on the stovetop. I made a lemon and rice vinegar vinaigrette with shallots and dijon, and tossed a handful or two of fresh tatsoi leaves in it. I also cut some daikon into matchsticks and tossed them in the vinaigrette with the tatsoi. The tatsoi puree was pooled onto the center of the plate and received the salmon. The leaf and daikon combination was set onto the salmon, and then, persimmon slices found their place.This was one of the quickest meals I’ve prepared lately. I kept looking around the kitchen thinking I’d forgotten something. It was a somewhat light and very nice meal. The vinaigrette and the oil in the puree added just enough richness to the greens. The blanched, pureed greens had less pepperiness than the fresh leaves which made for a good balance. And, the persimmons brightened up the plate literally and figuratively. Their flavor was outstanding with the salmon, and all the components together behaved exactly as I’d hoped. The daikon added nice crunch but wasn’t entirely necessary. If I were to make this again and couldn’t get tatsoi, arugula would work very well.
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