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Baby Spinach Salad with Flaked Salmon Toast
Serves 8
"Sandwiches and salads are picnic standards," says Govind, "so I thought it would
be fun to combine them in a single dish." The result is this light salad of delicate greens
paired with a baguette crouton topped with a creamy grilled-salmon salad. The salmon salad is
also wonderful on small crostini as a party appetizer, garnished with a bit of charred lemon.
Ingredients
Charred Lemon 8 lemon slices, each about 1/4 inch thick (from 1 medium lemon) Olive oil for brushing Salt and freshly ground black pepper Flaked Salmon Toast 8 baguette slices, cut on the diagonal about 4 inches long and 1/2 inch thickOlive oil for brushing, plus 1 tablespoon Salt and freshly ground black pepper 3/4 pound skinless wild salmon fillets 2 tablespoons plain yogurt Juice of 1/2 lemon 2 celery heart stalks, finely chopped (about 1/2 cup) 1 tablespoon chopped piquillo pepper 1 teaspoon coarsely chopped drained capers 4 scallions, thinly sliced 2 tablespoons coarsely chopped fresh flat-leaf parsley Baby Spinach Salad Juice of 1 lemon 1 teaspoon Champagne vinegar 2 tablespoons olive oil 4 cups baby spinach leaves, stems removed 1 bunch baby frisée, stems trimmed 1 tablespoon fresh tarragon leaves 1 tablespoon yellow celery heart leaves 1/2 small red onion, thinly sliced |
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To make the charred lemon, prepare a medium-hot fire in a charcoal or gas grill, or preheat a stove-top grill pan over medium-high heat. Brush the lemon slices on both sides with the olive oil, and sprinkle with salt and pepper. Oil the grill rack or pan. Grill the slices, turning once, for about 3 minutes on each side, or until golden and caramelized. Let cool.
To make the salmon toast, preheat the oven to 350°F. Brush both sides of each baguette slice with olive oil, season one side with salt and pepper, and arrange, seasoned side up, on a rimmed baking sheet. Toast for 8 to 10 minutes, or until golden and crisp. Let cool. The toasts can be stored in an airtight container at room temperature for up to 1 day.
To prepare the salmon, adjust the grill or grill pan heat to medium. Brush the salmon on both sides with olive oil, and season it with salt and pepper. Grill the salmon, turning once, for about 2 minutes on each side, or until just opaque at the center. Remove from the fire and let cool. In a small bowl, whisk together the yogurt and lemon juice, then whisk in the 1 tablespoon olive oil. In a medium bowl, combine the celery, piquillo pepper, capers, scallions, and parsley. Flake the salmon into the bowl, discarding any bones. Season with salt and pepper, drizzle with the yogurt mixture, and toss gently. Cover and chill in the refrigerator for up to 3 days.
To make the baby spinach salad, in a small bowl, whisk together the lemon juice and vinegar. Whisk in the olive oil. Season with salt and pepper. In a bowl, combine the spinach, frisée, tarragon, and celery leaves.
To serve, drizzle the lemon vinaigrette over the spinach mixture and toss to coat. Divide the salad among individual plates or mound it on a platter. Top each salad with a charred lemon slice and an equal amount of the onion slices. Divide the chilled salmon mixture evenly among the toasts, and serve a toast alongside each salad.
