Recipe: Salmon with Garlic Greens, the Beginning of Summer

W14 6 1 Salmon with Garlic Greens 2

Garlic greens are so wonderful, and they are only at the Farmer’s Markets for a short time in late spring, early summer.  We buy handfuls and roast or grill them with a little olive oil, and serve them alongside other grilled or broiled veggies.

This year I ventured to try them in recipes.  One recipe that was heavenly is below, Salmon with Garlic Greens, to serve two (with a bit left over, maybe!)  If you have more people just adjust your recipe.

NOTE: Never ever buy Chinook Salmon!
80 Orcas left on our planet!


Wild caught salmon for 2: we had salmon steak this time,
but two filets would be fine also.
a handful of fresh garlic greens
2 Roma-like tomatoes, sliced to broil
3 sugar chilies or sweet-hot chilies to blacked under the broiler
1 is chopped, the other two can be saved to eat alongside the salmon,
unless this is not your liking
1/2 bag sweet corn kernels (or two ears corn)
olive oil to drizzle
garlic salt and black pepper to taste
1/4 c or a bit more pine nuts
3 green onions, chopped
1/2 avocado, sliced just before serving

We tossed or coated (by rubbing) the salmon and all the veggies listed but the last three in olive oil and garlic salt and pepper.  Place everything but the corn laid out under your broiler and blacken or broil to your liking.  I like my greens and peppers blackened, but my tomato and corn less so, so I put them in later.  Remove to prep.

While broiling your salmon, snip the ends of the garlic greens in a bowl with the corn, pine nuts, fresh chopped green onions, one of the peppers (chopped), the avocado (chopped unless you want to garnish with a slice or two) and some of the tomatoes chopped, leaving enough for a couple to garnish the plate.  Toss like a salad.  Put everything (including a whole sugar chili if that is desirable to you) but the garnishes onto the plate, and when the salmon is done, put that in the center and add a tomato slice and avocado slice to garnish.  Serve right away!

W14 6 1 Salmon with Garlic Greens 6

THE NEXT MORNING . . .  Salmon Burritos!

We had some left over, and so, the next morning I added another half an avocado and placed it all in a large burrito like a cold wrap.  You can add beans or carrots or celery to fill the burrito.  We eat them for breakfast or lunch!

Always organic or non-GMO, humanely raised.  It matters!

Aquabee Super Deluxe 9×9-inch journal with a Pitt pens,
and Daniel Smith, QoR and Holbien watercolors.


I am now agreeing to the  Creative Commons Attribution-Non-Commercial 4.0 International License, which you can learn more about by visiting the site, or, visit my web page for a more user-friendly summary on my terms.  My images/blog posts can be reposted; please link back to katwritesfood.


About dkatiepowellart

hollywood baby turned beach gurl turned steel&glass city gurl turned cowgurl turned herb gurl turned green city gurl. . . artist writer photographer. . . cat lover but misses our big dogs, gone to heaven. . . buddhist and interested in the study of spiritual traditions. . . foodie, organic, lover of all things mik, partner in conservation business mpfconservation, consummate blogger, making a dream happen, insomniac who is either reading buddhist teachings or not-so-bloody mysteries or autobio journal thangs early in the morning when i can't sleep
This entry was posted in corn, farmer's markets, fish, leftovers, organic, recipe, spicy, sustainable, wild caught and tagged , , , , , , , , , , , . Bookmark the permalink.

3 Responses to Recipe: Salmon with Garlic Greens, the Beginning of Summer

  1. Reblogged this on D.Katie Powell Art and commented:

    Painting dinners, I really love doing this, colorful and a celebration of our life.

  2. susanissima says:

    Love the camaraderie of painting, photos and recipe. We have adorable garlic greens and tomatoes in the garden now and we’ll give your recipe a go this weekend. Thanks!

  3. When you are here if the hot peppers are in you might want to buy some before you leave. This one farm specializes in a variety of peppers, and they roast them at PSU. I used to do this myself, but now I buy about 50 lbs for the year and make lots into pesto (and freeze in ice cube trays for soups and in small jam jars for eating) and then freeze them whole too, about 3-4 to a small baggie. It is amazing to have them in winter . . .

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