Ingredients
1-1 1/2 lbs wild Copper River sockeye salmon fillets, skin on
2 large russet potatoes, scrubbed clean and cut into about 1/4" slices, boiled just until tender
1 lb mixed spring vegetables (pea pods, baby carrots, green onions, green beans, radishes)
Small bunch of leafy greens, such as flowering brassica, raab, baby kale, or chard
Olive oil
Salt and pepper, to taste
Mizuna or other greens for serving platter
Mustard vinaigrette (optional)
Instructions
Pat the salmon dry and sprinkle with salt and pepper on both sides
Heat olive oil in skillet over medium-high heat
Add the salmon, skin side down. Cook for about 3-4 minutes
Gently turn fillets over and cook for an additional 2-3 minutes until flesh is opaque and flakes easily with a fork
Place the salmon on top of the mizuna greens on a serving platter, cover to keep warm.
Add more olive oil and sliced potatoes to hot pan, sprinkle with salt and pepper and cook until golden
Transfer to platter and keep warm
Heat olive oil in another skillet with spring vegetables, salt & pepper, and sauté until tender crisp
Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender
Transfer to a serving platter and drizzle with a little mustard vinaigrette
Inspired by Lindsey Johnson of Cafe Johnsonia, adapted by Diane Wiese, F/V Martin Is, courtesy of our partner, Copper River Marketing Association.