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Salmon Broccoli Cauliflower Salad


There’s nothing like the crispiness of fresh broccoli, so whenever I see it with a hechsher, I can’t resist buying it. You can use frozen florets if you can’t get fresh, but in that case, it should be cooked for a few minutes longer.


Prepare the Salad

1. Set a rack four inches (10 centimeters) from the broiler and set the broiler to high. In a small bowl, mix honey, one teaspoon salt, and lemon zest and juice and spread over salmon. Broil for six to seven minutes or until cooked to medium. (If you prefer your salmon well-done, broil another two minutes.)
2. In a large frying pan with a lid, heat oil and add garlic. Add broccoli, season with one teaspoon salt and cover pan. Cook for four to five minutes, shaking the pan once or twice. Remove from heat when broccoli is still bright green and crunchy. Add cauliflower to the pan, cook until just heated through.
3. In a small bowl, make the dressing by whisking together honey, salt, lemon zest and juice, and oil.
4. In a large bowl, mix spinach, cauliflower rice, broccoli, and dressing. Top with flaked salmon.


Photography: Moishe Wulliger

Food Styling: Renee Muller