This week’s farm box brought a strange and new gift – kohlrabi! I had never tried this and didn’t have a clue as to what to do with it. A quick Facebook post yielded lots of advice. Since I had two big bulbs of it, no reason not to try it several ways. Raw, it reminds me a lot of jicama. Crisp and crunchy, somewhat radish-like, perfect for salads. I decided to use one bulb raw in salads, pickle a bit of it for rice bowls, and cook the rest with potatoes. So far, I’m a fan!
This salad used a ton of veggies and herbs I had on hand, but feel free to change it up according to your fridge’s contents.
If you don’t have steelhead available, salmon is a great substitute.
Spiced Steelhead Salad with Herby Ranch
4 Steelhead or salmon fillets
1/2 tsp. allspice
1/2 tsp. paprika
Salt & pepper
Kohlrabi, peeled and diced
Cherry tomatoes, halved
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup fresh herbs, finely chopped (I used a mixture of chives, parsley, basil & mint)
Salt & pepper
Pinch of cayenne
Pinch of paprika
1 clove garlic, finely minced
Mix dressing ingredients and put in the fridge to chill until everything is ready.
Rub fish with spice mixture. Heat a drizzle of olive oil in a skillet over medium heat. Add fish to the pan, skin side up (if there is skin on it). Cook a few minutes and then flip and cook 3-4 minutes on the other side, until fish flakes easily with a fork.
While the fish is cooking, toss together salad ingredients. Serve fish on top of salad (I removed the skin first since I don’t like to eat it), drizzle with dressing and you are good to go! Refrigerate any leftover dressing, it will keep for about a week.