It is the season of fresh salads! I typically live for fall, but lately I have been living for spring because this is the time when my lettuce has begun to form heads, my herbs have deepened in color, and the edible flora is the least bitter.
My garden has begun to bloom, and I have foraged and harvested some edible flowers. After learning that henbit deadnettle was edible, I harvested it with some of my lemon thyme and spearmint and decided to try it out in a salad with fresh pollock.
WHY YOU’LL LOVE THIS RECIPE
- Fresh flavorful herbs
- Easy to make
- Filling and healthy
- Healthy option
Fresh pollock is an affordable fish where I live, so I purchased it to turn into delicious lunches for the week. It can easily be substituted for flounder or any other white fish.
The salad is somewhat inspired by Mediterranean flavors. Henbit deadnettle does not have to be used; it can easily be substituted with any of your favorite greens. I recommend butterhead or romaine lettuce.
The pollock is seasoned with lemon thyme, lemon zest, and pepper. These ingredients can easily be substituted with English thyme, lemon juice, and/or lemon pepper seasoning.
Add assorted Greek olives, Persian cucumber, feta cheese with Mediterranean herbs, sweet cherry tomatoes, and homemade dressing made with quality olive oil and lemon juice.
For some crunch, add sprouts and microgreens. The result is refreshing, delicate, and flavorful salad that is perfect for a picnic, outing, or cozy noon.
MORE RECIPES LIKE THIS
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Large and small mixing bowls
Pollock and Henbit Deadnettle Salad
For the salad
- 1-2 fillets fresh pollock
- 1 cup (75g) fresh henbit deadnettle leaves, or any mixture of greens washed and dried
- 1 cup (75g) butterhead lettuce, or any mixture of greens
- 2 lemons, each one zested and the juice squeezed into a separate small bowl. Alternatively, you can use lemon pepper seasoning to taste.
- 1 small bunch lemon thyme, chopped. Alternatively, you can use dried thyme
- flour or corn starch for dredging
- 2 tbsp crumbled feta cheese
- 1 Persian cucumber, sliced
- 4 Greek olives, sliced
- 4 cherry tomatoes, halved
- 2 tbsp (15g) sprouts
- 2 tbsp (15g) microgreens, rainbow mix or pea shoots work best
- 5 spearmint leaves, or your favorite variety of mint
- garlic powder, to taste
- salt and pepper, to taste
For the salad dressing
- 2 tablespoons of extra-virgin olive oil
- juice from the freshly squeezed lemons, approximately 2-4 tbsp of juice
- zest of 1 lemon, or lemon pepper seasoning
- Salt and pepper to taste
Make the salad
Wash and pat dry the pollok. Season with lemon thyme, zest from one of the lemons, garlic powder, and salt and pepper. Lemon pepper seasoning and dried thyme can be used as a substitute.
Dredge each fillet in a small amount of flour or cornstarch. This will help it brown.
Heat 2 tablespoons of vegetable oil or olive in a medium skillet.
Sear the pollock on medium heat until brown on both sides (3 to 5 minutes on each side).
Take the fish off the heat and set it in a warm place.
Make the dressing
In a small bowl, mix together the olive oil, juice from the squeezed lemons, zest, and season with salt and pepper. Mix it all together.
Alternatively, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 2 tsp of lemon pepper seasoning. Season with salt and pepper and mix.
Assemble the salad
In a large mixing bowl, toss the deadnettle with the mixed greens and mint leaves and a tablespoon of dressing.
Place the tossed greens and cooked pollock fillets in a bowl. Top with feta cheese, cucumber, olives, tomatoes, sprouts, and microgreens.
Drizzle as much or as little dressing as you desire on top of the salad. Enjoy!