Pocket salmon with carrot, parsley salad.

My relationship with my local farmers market is back in bloom now that it has set up shop once again right down the street. The latest haul included carrots, radishes, zucchini, parsley,  half-dozen farm fresh eggs, potatoes, beets, blueberries and small loaf pumpkin bread. Total cost: $24.

While I was shopping I also sipped on a $3, 8 oz cup of Uganda Kapchorwa pour-over coffee from Troubadour Coffee Roasters in Cleveland. It was a nice, peppy wake up, despite it being 11 a.m. when I visited.

Returning home with a week’s worth of produce, I knew I wanted to try the raw vegetable noodle trend that’s been floating around for a few years. I’ve tried it before with success with carrots, so that’s where I ended up.

This is a really bastardized version of this warm carrot and chickpea salad I saw on Molly Wizenberg’s blog, Orangette, years ago. The original salad, with the chickpeas, is an excellent complete meal with maybe a bit of crusty bread.

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Pocket salmon, serves one

Ingredients

3 oz filet of salmon (roughly the size of your palm/deck of cards)

1 slice lemon

1/2 tsp. capers plus 1/4 tsp. of the capers’ brine

1/2 tsp. extra virgin olive oil

1/8 tsp. ground black pepper

Carrot and parsley salad, serves one

Ingredients

2 carrots, peeled and shredded into ribbons

3 Tbs. fresh flat-leaf parsley, finely chopped

1 tsp. lemon juice

1 tsp. extra virgin olive oil

1/2 tsp. ground black pepper

1 tsp. grated parmesan cheese

Method

1. Preheat oven to 350*F. On a baking sheet, place a rectangle of parchment paper big enough to wrap up the salmon. Put the salmon, capers & brine, lemon, pepper and olive oil on the parchment. Fold to create a pocket and bake for 12 minutes.

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2. In a bowl, combine all the salad ingredients. Make sure the bowl is large enough to allow the lemon juice, olive oil and cheese to lightly coat the carrots and parsley. Serve immediately.

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