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.
