Fiddlehead Salmon Salad Food

FIDDLEHEAD SALMON SALAD

Steps:

• Preheat oven to 350ºF.
• Oil a casserole dish and place the salmon fillets within it, spacing out as much as possible.
• Season the salmon with salt and pepper, plus additional seasoning as desired.
• Bake salmon for 20 minutes or until the proteins just start to come to the surface and the flesh flakes easily with a pork.
• Meanwhile, prepare the salad ingredients.
• Place a small saucepan of water over high heat and bring to a boil.
• Place the fiddleheads in a steamer basket or colander and steam over the boiling water for 5-8 minutes. Remove from heat and discard water.
• In a skillet over medium heat, heat the olive oil.
• Once hot, add the garlic, fiddleheads and mushrooms. Season to taste.
• Cook until the mushrooms are well-cooked through, about 4 minutes.
• Prepare 4 plates with 1 cup of salad greens each.
• Top each bed of salad greens with a salmon fillet and scoop on the fiddlehead-mushroom mixture.
• Serve with salad dressing, if desired.

FIDDLEHEAD FERNS

Steps:

• Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.
• In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately.

FIDDLEHEAD SHRIMP SALAD

Steps:

• Cook ferns in a small amount of water until tender. Drain. Toss with all remaining ingredients. Chill.

SALMON AND FIDDLEHEAD STIR-FRY

Steps:

• Clean and cook fiddleheads. Cut salmon into bite-size pieces; toss with garlic, ginger, salt and pepper.
• Heat oil in a wok or large skillet over high heat. Add salmon and stir-fry until lightly browned. Add fiddleheads and stir-fry for two minutes. Add wine and cook, stirring, until liquid is reduced by half. Stir in teriyaki sauce. Dissolve cornstarch in water and add to wok to thicken and glaze mixture. Serve over rice.