It’s been a crazy week here at Just Braise. In the midst of some freelance writing on deadline, I filled a friend’s shoes and helped cater a restaurant opening for 200 people. I have never catered an event before (other than my own parties of no more than 25 people) and thought this might be a good experience. Plus, I would get to work with some trained chefs.
Key words are “restaurant opening” with a restaurant (including kitchen) that was not workable until 5 PM the evening before the event. We had to set up and organize not only the kitchen, but the walk-in refrigerator, and dry storage all the night before the event. All prep and cooking for those 200 folks happened day of the event. It was a haphazard day, but we pulled through– with a few menu items nixed, a successful event none the less.
Due to a day a recuperation this post will remain short.
I made this salad the other week with the leftover wild salmon from the Gnocchi with Green Bean Pesto. I even had a little of that delicious pesto left and threw it on top as a dressing. In my mind, this salad is so similar to the Nicoise Salade made almost one month ago, but looks and tastes entirely different. Really, in comparison, these two salads are totally different. Perhaps it is the vivid colorings of both that make it seem so similar? Maybe it is because both use such brightly hued fish.
The salad is a brilliant reminder of a summer departed. At least in the Northeast, one can still find most of these ingredients locally (which equals extra tastiness).
Note: I mentioned previously that I often boil, blanch and prep items when I bring them home, even if I do not know what I will make with them. The work may take an hour or so, but the effort is worth it. With pre-prep I was able to throw this salad together in just minutes– proving you can have a delicious meal even when pressed for time.
While this salad is a great use of leftovers, you can easily make this salad without the green bean pesto. Just toss the salad with olive oil, salt and pepper or your favorite dressing. (My favorite homemade dressing has a base of dijon mustard, tahini and olive oil. Add to that roasted garlic, anchovies and fresh garlic, lemon juice, or anything else you can think of and it’s delicious).
Salmon Pesto Salad (Remember Summer Salad)
Serving Size= 2 people. Active time= 10 minutes.
2 salmon steaks (already prepared or a quick 2 minute sear each side w/ salt and pepper)
3-4 cups loosely packed arugula
1 red pepper
3-4 new potatoes (already boiled or slice into quarters and boil 10 min)
1/4 cup cherry tomatoes
green bean pesto (see Gnocchi w/ Green Bean Pesto)
1) Boil potatoes if not already cooked. Sear salmon if not already cooked.
2) Char red pepper in a skillet set over high heat. Rotate to cook 3-4 sides until blackened, 2-3 minutes each side. Remove stem, core and seeds and chop.
3) Wash arugula and cherry tomatoes.
4) Arrange salad. Place arugula in serving bowl. Add tomatoes, red peppers, potatoes. Set salmon over and top with a scoop of green bean pesto (or favorite salad dressing), salt and pepper.
Optional: Top this salad with chopped walnuts or pecans or blue cheese.