Microgreens and Shrimp? Salmon? Sardines? – You decide!

I was perusing the fresh fish at CSL Shopping Center, asking the friendly fishmonger what I should purchase to lay over a salad. He said; “Buy the canned sardines.  I eat them all the time. They have Omega 3 and Omega 6. They are very good for you.” So I thought, this guy is going to lose his job.

He had a point. They are very tasty. Half a tin has 14 grams of protein. Bought the sardines, but just in case, also bought  wild Pacific salmon and shrimp.

The sardines were delicious,  just as promised, laid atop Suzie’s flatbread crackers (Costco). They are best served beside a simple microgreen salad, sprinkled with berries, for a quick serve satisfying meal. If you want to lay something on top of microgreen salad, go for shrimp, salmon, scallops, chicken or beef.

So,  microgreens? What are they you ask?  Ultra thin, delicate, the smallest imaginable salad, herbs and edible flowers, that pack a punch flavour wise. Enjoying them at home on a special occasion will give you that indulged feeling, raising your dining experience to another level.

Microgreens and Seared Shrimp

• 8-10 oz shrimp, raw, shelled, (enough for 2 servings)
• 1 teaspoons unsalted butter
• 2 teaspoon olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 c blueberries
• 1/2 c raspberries
• 4 c mixed microgreens and edible flowers (1 box full from Mr. Basilic)
• 4 t organic pumpkin seed oil (or your preferred salad oil)
• 4 t balsamic vinegar ( I like the Kirkland one from Costco)
• 1 t honey
• 1 t Dijon mustard
• 2 t orange juice

Mix the pumpkin seed oil, balsamic vinegar, Dijon, honey and orange juice in a small bowl. No salt or pepper were required as the microgreens have a wonderful slightly sharp flavour.

Salt and pepper the shrimp. Heat the oil and butter just until smoking hot, then add the shrimp, searing them for 1 1/2 minutes per side.

Spoon 1 tablespoon of the dressing over each 2 cup salad portion, toss gently, then lay the shrimp and berries over the microgreens. Savour the flavour and texture and enjoy the dressing. It is delicious!

Microgreens and Marinated Wild Pacific Salmon

• 2 T low sodium soy sauce
• 2 T maple syrup (or your preferred sweetener)
• 1 clove garlic, minced
• freshly ground pepper
• 1 lb wild Pacific salmon

Marinate salmon in a shallow backing dish for 30 minutes, then bake at 400F for 15 minutes, more or less depending on the thickness.  It is done when no longer transluscent and it flakes easily when poked with a fork.  Serve warm over a bed microgreens, scattering berries for an amazing burst of cold sweetness.  If served warm, with the heated marinade, no dressing is required, as the marinade is flavourful enough. Every bite is scrumptious.