Trina’s Green Salmon

This dish can be found as a first course at many Japanese restaurants, and it is very simple to make.
December 12, 2016

Ingredients

  • 8 ounces fresh spinach leaves (about 2 bunches), washed
  • Handful of beet greens, washed
  • 8 ounces salmon (2 medium filets)
  • ¼ cup wasabi paste
  • Juice from ½ lemon (about 2 tablespoons)
  • Salt and freshly ground black pepper

Instructions

Preheat the oven to 300°F.

Bring a large pot of salted water to the boil. Add the spinach and beet greens and blanch them (cook quickly, just until they wilt and turn a brighter color).

Drain the greens, and when cool enough to handle, spread the leaves somewhat flat, pressing out any excess water.

Coat the salmon thickly with the wasabi paste (remove the skin first or leave it on—your choice).

Wrap the salmon in the spinach and beet greens and drizzle them with 1 tablespoon of the lemon juice.

Sprinkle with salt and pepper.

Lay the salmon packages in a small baking dish and bake for 1 hour.

Remove from the oven and sprinkle with the remaining lemon juice. Add additional salt and pepper if desired.

Recipe by Trina, Featherstone Farm, Rushford, Minnesota, from Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

About this recipe

This is a perfect fusion of her many lives: her time cooking at her family’s restaurant, her work on a CSA in Alaska, and her love of good food. This dish can be found as a first course at many Japanese restaurants, and it is very simple to make. Wasabi paste is available in tubes or packets in Asian grocery and specialty food stores. 

Recipe by Trina, Featherstone Farm, Rushford, Minnesota, from Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

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Ingredients

  • 8 ounces fresh spinach leaves (about 2 bunches), washed
  • Handful of beet greens, washed
  • 8 ounces salmon (2 medium filets)
  • ¼ cup wasabi paste
  • Juice from ½ lemon (about 2 tablespoons)
  • Salt and freshly ground black pepper
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