Edible Chrysanthamum Greens with Grilled Salmon

Posted

June 5, 2018


Edible Chrysanthamum greens with Grilled Salmon!

Our first time trying it…we loved its earthy taste with slight fragrant undertones reminiscent of the flavor of Dill/Sua Bhaji… paired it with grilled Salmon for dinner….was delicious!

Method:
For the greens….

Wash and roughly chop leaves and tender stems, about 4 cups.

Heat 2 tsp oil, add 4 cloves sliced garlic and cook on low heat. When it starts to change color add a small sliced onion. Cook till onion becomes translucent. Add 3/4 cup sliced mushroom (cremini is even better) and cook for another 3-4 minutes.

Now add the roughly chopped greens and cook on medium high heat till just wilted.

Add a tbsp of soy sauce and 2 tsp of sesame oil.
Cook for another 2-3 minutes to reduce juices, ready.

For the salmon…
Wash and pat dry salmon fillets and place on greased aluminum foil. Sprinkle lightly with salt. Drizzle each fillet with a tap of soy sauce and a tsp of rice wine vinegar.
Grill/Bake in oven at 450F for 20 minutes.

For the crunchy topping…
Chop 2 tbsp of smoked ham/pancetta and cook on medium heat till crisp. Add roughly crushed walnuts and toast for another 2 minutes.

Assembly…
Spread a bed of chrysanthamum greens, place the salmon fillets on top.
Sprinkle nut topping over salmon and serve.

Sharing some pics of edible Chrysanthamum Greens growing in our kitchen garden.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.