Summer salmon salad

Another summery, light, and seasonal dinner salad.

You’ll need (serves 1 so double the recipe for 2 or more) :

• 1 fillet wild sockeye salmon
• 4 sprigs thyme
• 1/2 lb fresh english peas
• 4-5 baby turnips
• 1/2 cup greens (mizuna or others)
• 2 tsps sugar
• olive oil, salt, pepper
• one dollop greek yogurt

1. Prepare salmon first – preheat oven to 375F. Season salmon with salt and pepper, place thyme sprigs on top and wrap in foil. Cook for about 25-30 minutes. Unwrap and cool (I also removed the skin before serving).

2. Bring a pot of salted water to boil and blanch the washed peas for 3-4 minutes. Let cool, then shell into a bowl (or right into on top of your salad greens).

3. Wash and peel the turnips (this is very easy to do with baby ones). In a deep saucepan, heat 1 tablespoon olive oil, 1/4 cup water, and 1 teaspoon of sugar. Add the turnips and add the remaining sugar. Cook until turnips are tender and lightly golden, and all of the water has evaporated, ‘basting’ the turnips with the glaze as you go along.

4. Layer salad greens, salmon, peas, and turnips. Season with salt and pepper and top salmon with a big teaspoon full of Greek yogurt.