Salmon and Fennel Spring Dinner Salad

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Salmon and Fennel Spring Dinner Salad

There have been a lot of savory meals coming out of my kitchen lately. Beans, like… an alarming amount of beans since I discovered how easy they are to make in an Instapot.  I’ve also been making what I lovingly refer to as Fridge Salads.  Salads that are strong enough to sit in the fridge for a few days or however long it takes me to snack on them until they’re gone. 

This salad stands the test of the fridge.  It really stands apart from the Drake on Cake and Strawberry Crumble Pie I also have in there.  

This recipe is inspired by and lightly adapted from my friend Maggie Battista’s book A New Way to Food.  After cooking from this book for a handful of weeks it feels clear to me that Maggie knows how we cook and how we eat – with a balance of care and ease.  It’s now a staple in my kitchen.  

Maggie, in addition to being a cookbook resident in my kitchen, is also one of my dearest Boston friends soooo…

((!!  I’ll be in Boston hanging with Maggie and The Fresh Collective on Monday May 6th!  We’re getting together to discuss Storytelling on Instagram and if we’d love to see you there!  Click here for more details.  !!))

Here’s what you’ll need: 

•  Napa cabbage – a little guy because a little goes a long way.  Warning: buying a Napa cabbage may lead to an obsession with quick pickling and sauerkraut making.  Dive in. 

•  Wild salmon – this is a generous salad so plan to share of have leftovers.  The salmon holds up really well with the cabbage.

Continue reading Salmon and Fennel Spring Dinner Salad at Joy the Baker.

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