Grilled Lemon Salmon with Wilted Spicy Greens, Wild Rice Pancakes, and Garden Purée [with video]
By Sarah Scheffel
on June 1, 2018
Stack spicy sautéed greens, nutty wild rice pancakes, and chargrilled salmon for a beautiful presentation.
This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. Visit our recipe hub for the complete collection, which will be growing throughout the season.
Grilled Lemon Salmon with Wilted Spicy Greens, Wild Rice Pancakes, and Garden Purée
Stack spicy sautéed greens, nutty wild rice pancakes, and chargrilled salmon for a beautiful presentation. To impress your guests, wait until you’re at the table to pour the brilliant green purée of sorrel, arugula, and basil around the edges – it’s a garden-fresh complement to the pancakes and fish.
- 2 salmon fillets (6 ounces each), (skin removed, at room temperature)
- Olive oil, (as needed)
- Salt and freshly ground black pepper
- Zest of 1 lemon ((reserve one-third for pea tendril salad))
- 2–3 cups spicy greens, (soaked to remove any dirt and spun dry)
Wild rice pancakes
- 1½ cups cooked wild rice
- 3–4 green onions, (thinly sliced on the bias (keep white and green parts separate))
- 1 farm-fresh egg
- 2 tablespoons whole milk
- 2 tablespoons all-purpose flour ((substitute rice flour for a gluten-free version))
- 2 tablespoons toasted pumpkin seeds
- 1 tablespoon toasted sesame seeds
- Olive oil, (as needed)
- Salt and freshly ground black pepper
Garden purée
- 3 cups loosely packed sorrel, (soaked to remove any dirt and spun dry)
- 2–3 cups loosely packed arugula, (rinsed and spun dry)
- 10–15 large basil leaves, (rinsed and spun dry)
- 1½ cups warm fish stock, vegetable stock, or water, (plus more if needed)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Pea tendril salad
- Large handful of pea shoots
- 1 chive blossom, (chopped (optional))
- Olive oil, (as needed)
- 1 lemon wedge
- 1 teaspoon champagne vinegar (we used O Citrus Champagne Vinegar)
- Salt and freshly ground black pepper
- Preheat a grill to medium-high heat. Coat salmon fillets on both sides with olive oil, salt, pepper, and lemon zest. Grill salmon until rare to medium-rare and grill marks develop, 2–3 minutes per side. Remove from heat and cover to keep warm.
- Make wild rice pancakes: Preheat a cast-iron skillet over medium-high heat. In a medium bowl, combine white portion of green onions, the egg, milk, flour, and a touch of salt and pepper. Whisk together until slightly thickened, taking care not to overmix. Fold green onion tops, wild rice, and a touch of olive oil into batter with a rubber spatula.
- Coat the hot skillet with olive oil. Working in batches if necessary, spoon 3-tablespoon piles of wild rice batter into the pan. (If you don’t hear a sizzling sound right away, the pan is not hot enough.) Flip when pancakes are brown around the edges and move as a whole when pushed with a spatula, about 3 minutes. Continue to cook until brown and crisp on both sides and custardy in the center, 5”“6 minutes total. Transfer to a plate and keep warm.
- Prepare garden purée: In a blender, combine sorrel, arugula, basil, and olive oil; season with salt and pepper. Pour in the warm fish stock and blend to create a smooth thick purée, adding additional stock if needed.
- Make pea tendril salad: In a medium bowl, combine pea shoots, reserved lemon zest, chive blossom (if using), and olive oil. Toss to coat pea shoots with oil. Add a squeeze of lemon juice and the vinegar and season with salt and pepper. Toss to combine.
- Warm salmon on the hot grill. Preheat a second skillet over medium-high heat. Add a touch of olive oil to the pan followed by the spicy greens (they should sizzle slightly). Toss to wilt the greens evenly, then season with salt and pepper.
- To plate the dish, pile wilted spicy greens in the center of a serving plate, lean wild rice pancakes around the greens, add salmon fillets, then pour garden puree around the edges. Stack pea tendril salad on top and serve.
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