The feeling of humility of calling Rivky Kleiman my colleague is superseded only by my feeling of gratitude at being able to call her my friend. As such, I follow her recipe trends and know that the girl likes plums, from her famous plum galette (I even saw her demo it for one of her many cookbooks) to her plum pie and her plum upside-down cake. So when I was assigned a salad, I knew the dressing, the most important ingredient, would be my fave — ume plum vinegar. Rivky likes elegant presentation and fresh, bright ingredients, so mango and edamame were a given, and I used a creative salmon brining technique for the win. I hope she’s as crazy about it as I am about her!
SERVES 2
1 cup diced mango
1 cup defrosted edamame beans
2 Tbsp toasted sunflower seeds
2 cups spring mix or romaine lettuce, sliced into ribbons
Salmon
2 slices salmon, skinned and cut into 3 large cubes
2 Tbsp avocado oil
⅓ cup brining mixture (recipe below)
Brining Mixture
½ cup kosher salt
¼ cup sugar
Dressing
½ cup avocado oil
2 Tbsp ume plum vinegar (if not available, use balsamic vinegar)
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