Salmon and Winter Green bowl with Roasted Mushrooms, Leeks and Lemon Honey Dressing
This recipe is by far our favorite way to use winter greens. Inspired by a warm salad recipe by Jessica Bard in Fine Cooking magazine, this bowl combines hearty grains, savory salmon, and mushrooms with our own sweet-tart lemon honey dressing and a pop of ginger-carrot spiciness to boot. A healthy pick-me-up for the winter blues.
You can use any grain and any green for this dish, but given the heartiness of the other ingredients, we recommend something strong enough to hold its own, like spinach, kale, or arugula. If you prep the mushrooms, leeks, rice, carrots, and dressing in advance, as is our way, you can put this delight on your work-from-home desk in under twenty minutes. Roast a full package of mushrooms and two large leeks on your prep day, and you will have plenty left over for topping an omelet, baked potato with sour cream, flatbread, or root vegetable soup later in the week.
1 cup of rice
1 cup of hearty winter greens such as spinach, kale, or arugula
1 sockeye salmon steak
1/4 cup of shredded carrots
1 serving of Lemon Honey Dressing
1/8 cup sliced mushrooms (we tend to use button, and sometimes shitake, usually 2 or 3 mushrooms)
1/8 cup sliced leeks, white part only (about 1/2 white part of 1 medium leek)
1/4 tsp fresh grated ginger
1/2 tbs melted butter mixed with 1/2 tbs honey
Preheat the oven to 425 degrees. Add the mushrooms and leeks to a sheet pan, keeping them in separate spots. Drizzle with a bit of oil and sprinkle with salt and toss each, keeping them separate. Roast until mushrooms are shrunken and cooked (about 10 minutes), then remove the mushrooms and continue roasting the leeks until they show some caramelization, another 15-20 minutes, depending on how thinly you sliced them.
Meanwhile, in a very small bowl, add ginger, 1/2 tbsp lemon honey dressing, and 1/2 additional tsp of honey (or to taste), and mix vigorously. Add in shredded carrots and let marinade.
When the leeks are done, remove them from the oven and turn the oven up to broil. Drip a little bit of the honey lemon dressing onto the salmon and rub it in with a brush or your fingers. Then brush with the butter-honey mixture and broil to desired doneness.
While the salmon is broiling, toss the greens, rice, mushrooms, leeks, a pinch of salt, and 1 tbsp of lemon-honey dressing. Add more dressing if you like it punchier. Pour mixture into a pasta bowl.
When the salmon is done, brush again with the butter-honey mixture and lay on the greens and rice mixture. Add a mound of carrot-ginger mixture to the bowl, and enjoy!