Fresh Youngs Bay Spring Chinook Salmon
Baby Spinach, Meyer Lemon Wheels,
Toasted Pine Nuts, Cherry Tomatoes, Kalamata Olives
Meyer Lemon Cream, Parsley Garnish
“The quality of the Youngs Bay Spring Chinook is comparable, if not superior to the fabled Copper River king salmon,” says Michael Morrissey, Ph.D., director and professor, Oregon State University Seafood Laboratory.
Youngs Bay is a body of water just west of Astoria, Oregon near the mouth of the mighty Columbia River. I am so excited to have discovered this fabulous salmon with its high (good) fat content, rich flavor and firm texture – and it’s less expensive than Copper River salmon!
We are smitten with our Meyer Lemons (salad with endive and violas here) and addicted to Meyer Lemon Cream… For this salmon salad the lemons are sliced thin – the entire fruit is edible, including the thin, soft, smooth rind. The dressing is made with shallot, lemon juice and cream (or heart-healthy cream substitute).
Skinless Spring Chinook Salmon Filet
Steam the filet for about 10 minutes, until it is just barely cooked through, depending on the thickness of the filet. I reserved the salmon skin for another salad; a tasty blackened salmon skin chopped salad.
Arrange thinly-sliced lemon wheels on the plate. Toss baby spinach with Meyer Lemon Cream. Mound spinach over the lemon wheels. Add halved cherry tomatoes and kalamata olives. Finish with toasted pine nuts.
Meyer Lemon Cream
- 1/4 c. fresh meyer lemon juice
- 2 T. finely diced shallot
- 1/2 c. fruity olive oil
- 1/4 c. mimiccream (or heavy cream)
- sea salt & fresh ground pepper
Steep the shallot in lemon juice with 1/4 t. of salt. After 5 minutes whisk in olive oil. Then gently add cream. Add fresh ground pepper and more salt to taste. I found this delightful sauce recipe in Suzanne Goin’s fabulous cookbook, Sunday Suppers At Lucques. She uses heavy cream. I found the non-dairy, no-cholesterol (vegan) mimiccream to work quite well!
Garnish with chopped parsley.