29
Mar
2015
0
bimi salmon salad

Summer time… salad time!

Can you see, feel and hear it? Spring is in the air! I know, today isn’t that sunny, but out with the autumn leaves and in with the fresh green ones. When the weather gets better I automatically fancy salads and more colour on my plate. Well, there is definitely enough colours in this bimi salad!

We probably all know cauliflower and broccoli; to be honest I’m not a huge fan of both of them. But then I discovered bimi and it surprised me! Bimi is a cross of Chinese cabbage and broccoli with a slightly sweet and milder taste than broccoli. You can stir-fry, cook or steam this vegetable, or make a delicious soup of it. I often eat bimi as a side dish and think it’s time to put this super vegetable (full of vitamins!) in the spotlight.

I made this recipe for 2 people and I ate for 2 people, it’s thát good ;-). The ginger- and maple syrup give the salad a hint of sweetness, while the radish and mustard add some spice. Don’t forget to add the nuts for some bite, enjoy!

bimi salmon salad recipe

Bimi salad with salmon, radish and orange

Serves 2

Ingredients
    • 250 gr of bimi
    • 1 orange
    • 8 radishes
    • 100 gr of smoked salmon (slices)
    • A handful of mixed, unsalted nuts (I used cashew, almonds, walnut and sunflower seeds)

For the dressing:

    • 1 tbsp. of good olive oil
    • 1 tbsp. of ginger syrup
    • ½ tbsp. of apple cider vinegar
    • 1 tsp. of mustard
    • 1 tsp. of maple syrup (or honey)
    • 1 tsp. of Worcestershire sauce
    • 1 tbsp. of orange juice
    • salt and pepper
Instructions
  1. Cook, steam or stir-fry the bimi, just what you like. Ensure the bimi still has some bite
  2. In the meantime, peel the orange and cut into sections. Use a bowl to collect the juice
  3. Wash the radish and cut into thin slices
  4. The bimi must be ready by now? If you’ve cooked the vegetable: drain and rinse with cold water to keep the bright green colour
  5. Toast the nuts in a pan until lightly brown to release their aroma and flavour
  6. Make the dressing by whisking together all ingredients and taste if there’s a good balance between sweet, sour and salt
  7. Put the bimi on a plate and top with the radish and orange
  8. Divide the slices of salmon over the salad and pour with some dressing
  9. Finish with the toasted nuts; enjoy!

Serve with some toast for a perfect lunch. Want to make it into a full meal? Replace the slices of salmon with grilled salmon fillet.

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