Do I hear spring? Of course! So today we eat dandelions and fish. What could be better than going for a nice long walk among the warm sun rays and collecting some dandelion leaves along the way, so you can treat yourself to an amazing salad.
Let’s see how the Little Kitchen prepared this dandelion and fish dish
Take a look at our video recipe. We know that it might seem weird to eat something that resembles a garden weed, but rest assured – it will blow your mind.
Where can I pick dandelion for my dandelion salad?
Early spring certainly isn’t the only time you can pick dandelion leaves, they’re edible for the majority of the warmer months. However the bitterness will vary. Nonetheless, they are always full of vitamins and will provide positive health effects to our body.
In our household, we’ve always prepared dandelion as part of a salad, usually with pumpkin oil in combination with potatoes or boiled eggs. This time however, the Little Kitchen has something a bit different for you. We are pairing it with salmon.
Making the dandelion salad
First off, make sure to wash the potatoes thoroughly and cut them into large pieces. Next, cook them in salted water. Be careful not to overcook the potatoes, if this happens, they will fall apart later. To avoid this issue, keep the potatoes unpeeled. This way, the skin will keep the potato together, even if the middle is slightly overcooked. It will also save you some precious time.
Drain the potatoes and while they are still warm, add chopped dandelion and toasted pine nuts. The heat coming from the potatoes and pine nuts will make the dandelion tender and tasty. Season the whole thing with chopped garlic, salt, olive oil and balsamic vinegar.
Let’s prepare some perfect pan-fried salmon
Now to the salmon. Make a couple of cuts in the skin with a very sharp knife. This will ensure the skin gets even more crunchy and tasty when we fry it. Season the meat with salt and olive oil. And finally pan-fry it until it’s just barely pink.
If you are going to be working with a whole salmon, you will need to filet it first. Here is a useful instructional video on filleting salmon by our hero and “big daddy” of the Little Kitchen – Gordon Ramsay.
Always pan-fry the salmon skin side for 70% of the time. This way the skin gets golden brown and crunchy, while the meat stays tender and juicy. We recommend you keep the meat still a bit pink – like a good steak. Because salmon fillets come in different sizes and thickness, you can help yourself by observing the edges. When the edge of the fillet turns white all the way to the top, it’s time to flip it over and fry the other side for couple of seconds.
Looking for more salmon recipes?
We have you covered. And if you think that this salmon is crispy, we will be taking the crispiness to another universe with this recipe for panko crusted salmon. Takes a bit longer to prepare but the end result is well worth it if you’re a fan of juicy and moist salmon.
The other recipe in our fish repertoire is our fish burger that features a rich and smooth fish patty with a homemade bun and an amazing black eggplant spread. Trust us, it was great.
And until next time – let’s cook a little!