I think the key to a good salad is contrast so we have fresh, pickled, and roasted veggies, creamy goat cheese, crisp little gem lettuce, crunchy sunflower seeds, hearty quinoa, and of course the roasted salmon.

Except, plot twist, I didn’t actually use salmon when developing this recipe. Instead, I used arctic char which is a close cousin of the salmon family. It looks and tastes almost identical, but it has a lower fat content giving it a more mild or some may say “less fishy” flavor. It’s also typically more sustainable than your average farmed salmon. But as always, use what you have available to you!

This recipe is perfect for meal prepping, just keep all the ingredients in separate containers and assemble your bowls throughout the week. It’s a worthwhile alternative to scarfing down protein bars and bowls of cereal between meetings (I’m talking to me here).

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Its flavor profile is similar to arugula in that it’s slightly peppery and bitter, but it has a great crunch to it like you’d get in romaine. Which is honestly like the best of both worlds IMO 

Since it’s slightly bitter, I like to balance it out with a vinaigrette that leans on the sweeter side. So here I did a balsamic vinaigrette that has some sweetness from the balsamic and also some honey. I also added some fresh figs for extra sweetness.  

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Typically one would use Cotija cheese for elote or esquites, but I had a block of aged manchego in the fridge that needed using and it complemented the flavors perfectly. I’m also obsessed with the texture you get when a hard cheese is finely grated with a microplane. It creates a fluffy cheese blanket. If you don’t have a microplane, you need to get one I’m sorry.

I didn’t use any fresh herbs here, which if you know me is very out of character. Could you add cilantro to this? Totally. But again, the star here is the CORN and I really wanted to let it shine by keeping the ingredient list to a minimum. However, I grant you permission to personalize this in whatever way you see fit.

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Comprised of almost exclusively pantry ingredients, this is a great back pocket recipe to refer back to in a pinch. I also love how quickly and easily it comes together in a mason jar. Plus, the flavor profile is extremely neutral meaning it will pair perfectly with almost any salad of your choosing.

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Let’s unpack. A properly cooked green vegetable, let’s say an asparagus for example, should stand up straight when you hold it up. Far too often I see home cooks roasting or grilling the shit out of their asparagus until it is a limp, slimy, and stringy grey spear. No thanks!!!!!!!! In contrast, when you blanch asparagus you’re left something that is bright green and snaps when you bite into it. Same goes for broccoli, broccolini, broccoli rabe, green beans, ect.

Now for the dressing. If you didn’t know already, acid makes food taste good and it is just as important as salt when seasoning food. Have you ever wondered why you love putting hot sauce on literally everything? Because it’s acidic! Hot sauce is literally just spicy vinegar. So I challenge you to start incorporating other sources of acid in your cooking during times you would normally turn to hot sauce.

In terms of blanched vegetables, at the absolute minimum you should be dressing them in extra virgin olive oil, lemon juice / zest, and salt and pepper. If you really want to kick it up a notch, I suggesting using a nice bright and tangy vinaigrette as I do in this recipe!

My favorite short cut when making any vinaigrette is incorporating any homemade pesto or salsa verde I have on hand. This way, you have a quick and delicious dressing using only 4 ingredients. Get the recipe for my pesto and salsa verde below!

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Second order of business, DITCH THE MAYO. I have a love hate relationship with mayonnaise. I love it on a sandwich, I love it in my chicken salad, but I draw the line when it comes to salad dressing. A salad dressing should be bright, tart, and in this case also creamy. Which is why I swear by greek yogurt. It took me a while to accept that yogurt could have a place in savory cooking, but once I made the switch I’ve never looked back.

Now that we’ve addressed a few of my qualms dressing wise, we can move on to the rest of the salad.

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This is a great recipe to serve at a dinner party or bring on a picnic because it’s best served at room temperature. Not to mention, it’s stunning.

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