Living in Southern California — the land of salad — dishes like this are an important part of the menu at Ocean at Main restaurant. It happens to be the way I like to eat too. It is hearty with the fish and vegetables and has a creamy feeling dressing. This salad is satisfying enough be served as a lunch main course.
Swap option: The Moroccan spice blend Ras el Hanout adds a warm, pungent flavor, but any spice blend would work for this versatile recipe. If you can't get kumquats, you can use any citrus fruit.
Ras el Hanout
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Four 5-ounce filets salmon
- 2 tablespoons ras el hanout spice blend (recipe above)
- 1/3 cup lemon juice
- 1/3 cup honey
- 2/3 cup extra virgin olive oil
- 1 pinch salt
- 4 cups pea tendrils
- 4 cups arugula
- 1 cup mix colored pee wee potatoes
- 1 cup cherry tomatoes
- 1 cup sugar snap peas, blanched for just 5 seconds and cut in half lengthwise
- 1 cup shaved radishes, sliced very thinly and soaked in ice water
- 1/2 cup sliced kumquats, soaked in 1/2 cup water with 2 tablespoons honey
- 1/4 cup finely diced shallots, rinsed and dried
- 1/4 cup mint tips
- Freshly ground black pepper, to taste
For the Ras el Hanout:
In a bowl, mix all the ingredients together.
For the salmon:
1. Preheat grill to medium-high heat.
2. Season salmon with salt and spice blend and place onto hot grill.
3. Cook to desired doneness and set aside.
For the citrus vinaigrette:
Pour the lemon juice and honey in blender. Turn on to medium speed and slowly drizzle in oil to make vinaigrette. Add salt and set aside.
For the salad:
Mix vegetables with vinaigrette. Layer salad broken pieces of salmon, sprinkle with mint tops and top with fresh pepper.