candied walnut butter
- 2 cups water
- Kosher salt or plain salt*
- 1 cup California walnuts halves and/or large pieces
- 3 tablespoons powdered sugar
- 1 cup canola oil
- 3 tablespoons butter, unsalted
- 1/2 teaspoon black pepper, ground
vinaigrette
- 1/2 cup extra-virgin olive oil
- 3 tablespoons lemon juice, fresh
- 2 tablespoons champagne vinegar
- 2 tablespoons lemon zest (from about 2 lemons), grated
- 1 tablespoon white corn syrup
- 1 tablespoon shallots, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, ground
salmon
- 9 salmon fillets, about 4 ounces each, skin on
- Kosher salt and black pepper, ground
- 2 tablespoons olive oil, or nonstick cooking spray as needed
- 6 cups (more or less) spring pea sprouts or mixed tiny salad greens (about 3 ounces total)
*For each step in this recipe, if you use plain salt, use about half the amount as for kosher salt.