Tat soi and my favorite way to eat Salmon

Here’s a new vegetable in my memoir: Tat soi. Its a Chinese green used mostly in salads.

We got this with our CSA share the last few weeks, and have been toying around with the best ways to eat our greens. I’ve never seen this for sale in a grocery store, but if you are looking for some you could (of course) find some at Millsap’s farm, or the Asian market on Glenstone carries some Asian vegetables in their fresh produce section.

I think its similar to baby spinach, although the stem is thicker and there is more body in the leafy part. It was perfect paired with teriyaki salmon and saffron rice. The leaves wilted slightly against the hot rice- and it was lightly dressed with a garlic ginger sauce.

The tat soi has a refreshing bite, which helps it handle the strong flavors of the ginger and garlic dressing.

As Rachael Ray says, Yum-O!

Here’s my favorite salmon recipe here, along with the saffron rice. This recipe is for the dressing on the tat soi. Its basically the same as the salmon marinade plus a few usual dressing additions. I hope you like it!

Dressing:
2 T. soy sauce
1 T. honey
2 t. stone ground mustard
1 t. minced garlic
1 t. minced ginger
1 T. rice wine vinegar
4-5 T. canola oil

Wisk together and dress greens just before placing it on/next to the warm rice and salmon. Delicioso!

Other ideas for your tat soi…..maybe the Applebee’s Crispy Chicken Salad dressing?…..or for a southwestern twist, try the Lime-and Honey Glazed Salmon with Warm Black Bean and Corn Salad- only substitute the tat soi for the spinach.

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