warm gai lan salad with salted duck egg

I was smitten with this Jamie Oliver recipe for Broccoli and egg salad with anchovies, and thought a version of it with Asian flavors would work out well. It sure did! This is a gorgeous dish, and can be eaten as a hearty side dish or, eaten on top of rice, a meat-free entree!  

Warm Gai Lan Salad with Salted Duck Egg

1 teaspoon fresh grated ginger

2 cloves garlic, grated
1/2 teaspoon sesame oil
2 Tablespoons low-sodium soy sauce
2 Tablespoons Fish Sauce
1 Tablespoon rice vinegar
2 teaspoons lime juice
2 Tablespoons vegetable oil
Black pepper to taste

1 lb. Chinese broccoli (gai lan)
1 Tablespoon sesame seeds1 cooked salted duck egg, chopped fine1 mini sweet red pepper, chopped fine 

Combine the first 9 ingredients in a far with a tight-fitting lid and shake to combine. Rinse and steam the gai lan until just tender (the stems will still be crunchy) and bright green. Place on a platter and drizzle with the dressing. Sprinkle sesame seeds, duck egg and red pepper on top. Serve as a side with  the protein of your choice, or over rice as an entree. 

Similar posts from the archives:

Put a Salted Duck Egg On It
Sesame Roasted Tofu
Sesame Chick Pea & Tofu Stir fry
Ginger Sesame Noodle Soup
Build a Better Taco Salad
Wedge Salad with Chili-Lime Ranch and Crab
Lemon Caper Salmon with Yellow Squash
Miso Salmon with Daikon Slaw
Salmon with Cilantro Gremolata

lemon caper salmon with yellow squash noodles

I've joined a cult. 

You probably know someone in this cult. It's the cult of "I eat bread everyday!" The cult of "how many points is that?" Yeah, that cult. Don't worry, I'm not gonna talk about it all the time. It's just a little health kick-in-the-butt that I really really needed. Also if Oprah's in, I'm in.

It's actually kind of a fun challenge to come up with meals that allow me those precious extra points for booze. Most vegetables are a juicy zero. More veg = more fire water. So, I've been eating more vegetables. Conveniently, I won a Veggetti at a Hanukkah party and am very excited about Veggetti-ing anything I can. Mainly because I love saying "Veggetti." Veggetti.

Lemon Caper Salmon with Yellow Squash Noodles & Spinach

Salmon:

2 small salmon fillets

2 teaspoons olive oil

juice of 1 lemon

1 teaspoon juice from caper jar

salt and pepper to taste

2 cloves garlic, minced

Spinach:

1 teaspoon olive oil

2 cloves garlic, minced

3 cups baby spinach

Veggetti-ed Yellow Squash:

1 large yellow squash, veggetti-ed (sprialized)

1 teaspoon olive oil

1 teaspoon lemon juice

salt and pepper

2 Tablespoons capers

salt to taste

Preheat the oven to 325ºF. Place the salmon fillets in a glass baking dish with the lemon juice, olive oil, caper juice, garlic and seasoning. Rub everything all over the salmon fillets. Bake for 10-12 minutes, skin-side down, until opaque and flaky. Flip so the skin is facing up and place under the broiler for a couple of minutes until the skin gets brown and bubbly and crisp.

Meanwhile, make the spinach. Place the olive oil and garlic in a non-stick skillet and cook until just soft, about 1 minute, over medium heat. add the spinach and cook until wilted. Season, set aside. 

In the same skillet, add 1 teaspoon olive oil and the yellow squash and season. toss and cook over medium heat until just soft. add the lemon juice and capers and toss to combine. divide among 2 plates. Top with spinach and salmon.

Related posts from the archive:

Salad with Potatoes and Salmon

Warm Roasted Cauliflower Salad

Trout Piccata with Fennel Peach Caprese Salad

Roasted Veggie Burrito

Build a Better Taco Salad

Sesame Edamame Salad

Roasted Cauliflower and Chick Peas with Lemon and Truffle

Asparagus Goat Cheese Tartines with Caramelized Lemons

Tarragon Cod on Arugula and Beans