River Nebra Salad

“One of the large desert regions of Dalmasca, located to the east of Rabanastre. Rife with all manner of monstrous beasts, it regularly plays host to hunts organized within the city.

“What settlements there are line the banks of the River Nebra, a vibrant blue vein running through the heart of the sands, wherein can be found ferries for the conveyance of travelers and goods across her flow. Many merchants make a point of stopping in the villages to trade on their way to and from Rabanastre.”

—FFXII, Sage Knowledge piece 46

You can change the character of this simple winter salad quite dramatically with different kinds of lettuce. I like butter lettuce and radicchio, or a mixture of baby kale, baby chard, and baby spinach.

  • 8 tablespoons olive oil (divided)
  • Salt and freshly-ground black pepper, to taste
  • 1 pound green beans
  • 5 ounces lettuce
  • ½ large red onion, quartered lengthwise and sliced thinly against the grain
  • A handful of pitted olives, such as Kalamata
  • A few marinated artichokes
  • 2 skin-on wild Pacific salmon fillets, about 8 oz. each
  • Flaky sea salt, such as Maldon
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • Chopped dill or other fresh herb

Preheat oven to 400 degrees. Add 2 tablespoons olive oil, salt, and pepper to a large serving bowl. Rinse green beans thoroughly. Trim ends, break in half, and pat dry. Add to bowl and toss. Spread on a baking sheet and roast for about 20 minutes, until tender and slightly golden.

Divide lettuce between two bowls. Add onion, olives, and artichokes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin side-down and sprinkle with sea salt. Cook until skin is rendered and crisp, about 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook a little longer until it lifts easily.

Flip salmon, sprinkle skin with salt, and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer.

Place a salmon fillet in each bowl on top of the vegetables, skin-side up. Arrange green beans on top.

In a small bowl, whisk together 4 tablespoons olive oil, lemon juice, mustard, and several grinds of black pepper. Pour over the salad and garnish with fresh herbs.

Makes 2 servings.

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