This recipe was inspired by a recent Gobble dinner kit I received. I switched to Gobble from Blue Apron on the recommendation of my boss because there's a lot less less prep involved and I can bust out a fresh meal for two in less than 20 minutes (yup, sadly it's true, but I don't make everything from scratch for dinner on weekdays cuz I still work full time and need to destress after those long daily commutes). The salad was the accompaniment for pan-seared salmon and was light, delicious and had just the right amount of tartness from the apple and lemon juice to make it a perfect pairing for the fish. If you can't find sorghum you can easily sub with bulgar wheat, couscous, pearled barley, quinoa, or even freekeh - an ancient grain (green durum wheat) that's becoming much more readily available these days due to its current reputation as the next bestest super grain on the market).
Serves 4:
Ingredients:
1 cup cooked sorghum (or bulgur, couscous, pearled barley, quinoa, freekeh)
4 cups arugula or any blend of your favorite salad greens
1/2 cup golden raisins
1 Granny Smith or other green apple, cored and cut into small dice
1/4 cup minced fresh dill
1/4 cup fresh Italian or flat-leaf parsley, coarsely chopped
4 scallions, finely sliced
1 lemon, quartered
Salt & pepper
Lemon Poppyseed Dressing (homemade or store-bought)
1. Cook the sorghum (or other wheat or grain) according to package directions; drain and set aside to cool.
2. Combine the arugula, raisins, diced apple, minced dill, parsley, scallions and cooked sorghum together in a large bowl and toss gently to mix.
2. Season with salt and pepper, then squeeze in as much of the lemon juice as you like, according to your taste.
3. Add just enough of the lemon poppyseed dressing to coat all the ingredients and toss gently (I prefer to use my hands, to do this wearing disposable gloves).
Great served as a side to pan-seared salmon or other fish.
Serves 4:
Ingredients:
1 cup cooked sorghum (or bulgur, couscous, pearled barley, quinoa, freekeh)
4 cups arugula or any blend of your favorite salad greens
1/2 cup golden raisins
1 Granny Smith or other green apple, cored and cut into small dice
1/4 cup minced fresh dill
1/4 cup fresh Italian or flat-leaf parsley, coarsely chopped
4 scallions, finely sliced
1 lemon, quartered
Salt & pepper
Lemon Poppyseed Dressing (homemade or store-bought)
1. Cook the sorghum (or other wheat or grain) according to package directions; drain and set aside to cool.
2. Combine the arugula, raisins, diced apple, minced dill, parsley, scallions and cooked sorghum together in a large bowl and toss gently to mix.
2. Season with salt and pepper, then squeeze in as much of the lemon juice as you like, according to your taste.
3. Add just enough of the lemon poppyseed dressing to coat all the ingredients and toss gently (I prefer to use my hands, to do this wearing disposable gloves).
Great served as a side to pan-seared salmon or other fish.
A great accompaniment to pan-seared salmon.
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