Recipe provided in partnership with Mill City Farmers Market.

Ingredients

Salad: 

• Olive oil
• Salt and pepper
• 6 medium potatoes, quartered
• 1 bunch asparagus in spring, 1/2 pound fresh green beans in summer, or pickled green beans (uncooked)
• 8 ounces smoked or fresh salmon or trout
• 1/2 to 1 pound salad greens, spinach, and/or arugula (including some Romaine lettuce for sturdy texture)
• 1 cup capers, olives, or pickled vegetables
• 4 eggs, hard-boiled
• 1 red onion, thickly sliced
• 1/4 cup basil leaves, chopped (optional)

Dressing: 

• 2 Tablespoons maple syrup
• 2 Tablespoons prepared mustard
• 3 cloves garlic, minced
• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil
• salt and pepper

Instructions

Brush vegetables with olive oil and season with salt and pepper. Grill until nicely charred. Potatoes will take the longest (20-25 minutes) and asparagus or green beans will be the fastest. Set aside.

If using smoked trout or salmon, de-bone fish carefully and remove all the tiny bones. Remove skin from smoked fish and crumble.

If you are choosing to use fresh fish, brush fish with oil, salt, and pepper and grill over a high flame—about 8 minutes per side. It should be thoroughly cooked, but not overcooked and tough. Set aside.

Allow fish and vegetables to cool. To prepare salad, place greens on a plate, and arrange vegetables, fish, and boiled eggs on top of greens. Sprinkle with capers or pickled vegetables, sliced onion, and basil. Pour dressing on top.