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Pan-Fried Wild Salmon with Asparagus and Rainbow Pepper Salad

Wild-caught salmon pan-fried with onions, snappy steamed asparagus, and a crunchy salad of cucumber, sweet peppers, feta, and sauerkraut in lemon vinaigrette.

Mains · 35 minutes · ages 4+ · 4 servings · groceries about $32

Allergens: Fish, Milk

Skills: measuring, snapping asparagus, squeezing a lemon, whisking, crumbling cheese, counting

Ingredients

• Salmon
  • 1 1/2 pounds wild-caught salmon
  • 1 onion, sliced
  • salt, black pepper, and dried dill
  • olive oil, for the pan
• Asparagus
  • 1 bunch asparagus
• Salad
  • 1 cucumber, sliced
  • 1 red and 1 orange bell pepper
  • 1/2 cup crumbled feta
  • 1/2 cup sauerkraut
  • lemon vinaigrette: juice of 1 lemon, 3 tablespoons olive oil, salt and pepper

Steps

1. Kids sprinkle salt, black pepper, and dill on the salmon.
2. Joviette pan-fries the salmon in olive oil, skin side down first, with the sliced onions, about 4 minutes per side.
3. Kids snap the woody ends off the asparagus. Joviette steams it for about 4 minutes, so it stays snappy.
4. Kids whisk the lemon juice, olive oil, salt, and pepper into a vinaigrette.
5. Kids add the cucumber and peppers to a bowl, crumble the feta on top, and pour on the vinaigrette.
6. Kids spoon the sauerkraut on last, so it stays crisp.
7. Everyone builds a plate: salmon, asparagus, and salad.

Talk About It

• Wild-caught salmon swims in the ocean and swims back up the river where it hatched. How far do you think it can swim?
• Bend an asparagus spear: where does it snap, and why there?
• Sauerkraut is cabbage that turned sour all by itself. Taste it: is it sour, salty, or both?
• How many colors can you count on your plate?

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