Recent Cravings

Rescuing Produce with Hungry Harvest

Rescuing Produce with Hungry Harvest

On a scale of 1-10, I think we all agree that rescuing dogs gets a 10 for nobility, compassion and straight-up coolness. Am I right? Well, what about rescuing produce?! I happen to think it deserves the same amount of reverence. After all, food waste […]

Carrot and Zucchini Fritters

Carrot and Zucchini Fritters

Recently, I subscribed to Hungry Harvest…a food rescuing mission that just launched their newest delivery zone right here in Metro Detroit. Cool, eh? You can read more about Hungry Harvest and my experiences with the rescue boxes in an upcoming post. In one of my […]

Spring Salmon Toast

Spring Salmon Toast

So, last night I did something really smart. Wanna know what? I meal planned! What is it about the term “meal plan” that sounds so complicated and serious? It was really quite simple, and it was my way of starting this week on a healthy foot.

Since I’ve been testing some salmon recipes lately, I had a few portions of cooked salmon in the fridge. My first thought was to turn those leftovers into my Spring Salmon Salad. Y’all know how much I love chicken salad, and salmon salad is just another rendition. To honor the season, I’ve used peas and asparagus, along with sautéed kale and micro-greens for a little leafy nutrition. On a slice of whole grain toast, this dish is fiber-packed and ready to picnic, which, with Memorial Day coming up, also makes it a great recipe to whip up for your long weekend plans.

A single slice of whole grain toast topped with sauteed kale and a pile of salmon salad with peas and asparagus.

I love cooking local asparagus in the spring and it is a perfect compliment to salmon. And frozen peas? I mean, I love these all year round. I also love mayo all year round, so even though I want to eat healthfully, I’ll rarely give up my mayo. For a little added tang and creaminess, I also add sour cream to the sauce, but if you are going dairy free you could leave this out. Or, if you usually have yogurt in the fridge but not sour cream, use yogurt instead.

Truthfully, the funny thing about this recipe is that it is really quite versatile. It’s more of a formula than a recipe in that way. So making swaps is totally cool. Take the fresh herb, for example. I use parsley because I always have it in my fridge, but dill, chives, basil or even cilantro would all be equally delicious choices. Choose what’s in your garden, in fact!

Asparagus spears sliced crosswise into little coins.

I cook nearly everything I eat at home from scratch, and whenever I’m eating at my healthiest I’m always figuring out ways to layer in extra fresh veggies. Which is why in this recipe I sauté some kale to layer under the salmon. If you are not a fan of kale, use baby spinach instead. It still has those leafy-green benefits, but it’s more “user-friendly” if you will. As for the bread, this is also flexible. I like whole grain, high-fiber slices. But, a whole grain wrap or gluten-free variety would also be great swaps.

One slice of whole grain toast and a pile of sautéed kale.

Admittedly, when I meal plan, I don’t have to worry about too many meals or too many mouths. I’m also totally good about eating leftovers, which means I can cook a big batch of a few things and eat all week. This week, I planned on a batch of this salmon salad plus a lentil and chickpea salad (coming later this week on the blog). Easy, peasy.

However, if I were meal planning a more extensive menu, I would start out by making a meal with seared salmon (perhaps paired with this creamy cauliflower alfredo pasta?) and I’d make extra so I could turn the leftovers into this “salad”. Since it’s a dish that’s great for lunch or snacking, it’s a meal that keeps on giving. My favorite way to meal plan!

A single slice of whole grain toast topped with sauteed kale and a pile of salmon salad with peas and asparagus.

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A single slice of whole grain toast topped with sauteed kale and a pile of salmon salad with peas and asparagus.

Spring Salmon Toast

  • Author: Emily Wilson
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 1 Serving
  • Category: Salmon
  • Cuisine: American

Description

Peas, asparagus, sautéed kale and micro-greens all piled high on a slice of whole grain toast, makes this dish fiber-packed and perfect for lunch, dinner, or even a picnic!


Ingredients

  • 2-3 stalks of asparagus, sliced into 1/4″ coins
  • 1 tablespoon extra virgin olive oil
  • 1 slice whole grain or gluten-free bread
  • 2 cups torn kale leaves, stems removed
  • 1 tablespoon mayonnaise
  • 1 tablespoons sour cream
  • 1 teaspoon red wine vinegar
  • 1 tablespoon fresh herb – parsley, dill, chive or basil
  • 2 tablespoons frozen peas
  • 3 ounces cooked salmon, without skin
  • Kosher salt and black pepper, to taste
  • Micro greens, optional

Instructions

  1. Bring a small pot of water to a boil over high heat. Add the asparagus “coins” and cook for 2 minutes. Strain and run under cold water to stop the cooking. Set aside on paper towels.
  2. Set a medium saute pan over medium-high heat. Add olive oil and warm. Once oil is hot, add bread slice. Cook until golden brown. Remove from pan and sprinkle with salt while warm. I like to cook only on one side, but you can cook the second side if desired.
  3. Set saute pan back over medium heat. If it seems dry, add another drizzle of olive oil. Add kale and season with salt and pepper. Stir until wilted and tender, and still bright green. Remove from heat.
  4. While bread and kale cook, mix the mayo, sour cream, red wine vinegar and fresh herb in a mixing bowl. Season with salt and pepper to taste, stir in the peas and asparagus, then flake in the salmon.
  5. To build the toast, arrange the kale on the crispy side of the bread. Scoop salmon salad on top, the add a bunch of micro greens, if using.
Coconut Shrimp with Mango Pepper Sauce

Coconut Shrimp with Mango Pepper Sauce

So, like, we all know I went all-in on Cinco de Mayo this year. Seated, four-course dinner party and all. Well, I don’t want to beat a dead horse, as they say, but this Mango Pepper Sauce was just one of the really craveable dishes […]

Creamy Leek and White Bean Soup

Creamy Leek and White Bean Soup

Despite the fact that we are having 80-degree weather this week in Michigan, I am craving soup like crazy lately. I’m pretty sure what I am really craving is fresh vegetables. As spring comes to life I always crave fresh, whole produce, and my favorite […]

Pickled Red Onions

Pickled Red Onions

I am a huge fan of quick pickling. Red onions, blueberries, celery, fennel, green beans, rhubarb, cucumbers, asparagus, mustard seeds, and so on. It’s so easy, you can pickle nearly anything and give simple things an exciting transformation. Keep in mind, pickling does not require canning. See? Simple!

Another reason I love quick-pickling is because it’s a great solution whenever you have extra of something. For example, you buy a large red onion ‘cuz they only have one size at the store, but your recipe just calls for 1/3 cup leaving you with more than half the onion leftover!? Sound familiar? Well, next time that happens to you, do this….

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Beer Corn Fritters with Pepper Jack Fondue

Beer Corn Fritters with Pepper Jack Fondue

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Shrimp and Zucchini Chimichangas

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Mexican Street Corn Salsa

Mexican Street Corn Salsa

Well, it’s about that time of year. Time to shake up the margarita’s and dig into the guacamole! Cinco de Mayo is just a few weeks away, and that means getting ready to fiesta with all my favorite flavors. Here I’m sharing an old favorite of mine, my recipe for Mexican Street Corn Salsa. Inspired, of course, by everyone’s favorite “loaded” cobs of corn that are smothered with thick mayo sauce and seasonings.

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Carrot Cake Waffles

Carrot Cake Waffles

I’ve never been much of a waffles-for-breakfast person. Mostly because I prefer savory breakfasts over sweet ones. However, a few years ago I invested in a waffle maker for catering brunches and it’s come in extremely handy. After all, lots of people love waffles, right? […]


Crave + Able

Hello and Welcome to The Craveable Kitchen

Hello and Welcome to The Craveable Kitchen

Hi, and welcome to my new food blog!  I appreciate you stopping by and I can’t wait to start cooking for you and with you. What makes my kitchen so craveable? Well, that’s going to be the fun part, because cravings can be oh so unpredictable! Ultimately, I learned to cook because I loved to eat so much, and when I started to realize I could create the food I was craving right in my own home I became kinda hooked!

I always joke that I have a fat-tooth. You know, instead of a sweet-tooth? Instead of craving sugar and chocolate (although I crave that stuff, too), I have always craved salty, fatty, crunchy stuff.  No wonder my favorite food group is Chips and Dip! But as I am sure anyone can understand, my cravings change over the years and through the seasons. Sometimes I want fresh, wholesome foods instead of those fatty comfort dishes. And sometimes I choose to cook something simply because I crave the satisfaction of creating something with my own two hands, like bread or ravioli or braised short ribs! So you’ll see, this kitchen will be packed with all kinds of recipes. My hope is that as I share my craving-based recipes with you it will spark a craving in you, sending you straight into your kitchen to cook something craveable, too!

So pull up a chair. Introduce yourself in the comments, and tell me what kinds of food you crave!