Still working on that New Year’s resolution to eat healthier? Western Market in Ferndale has made it a little bit easier. The local, family-owned market now carries a variety of grow-at-home microgreens, which can thrive indoors, even in the coldest of months.
From kale and broccoli to radish and spicy mustard varieties, the microgreens can be grown in just 10 days. Keri Winne, executive chef and assistant manager of Western Market, utilizes the dill variety in this nutrient-rich entrée.
Recipe: Salmon Burger with Microgreens
Makes 4 Burgers
1 pound Coho Salmon (Wild Alaskan caught)
1 scallion chopped
2 tablespoons dill microgreens (or regular dill, chopped)
1 ounce capers
8 ounces breadcrumbs
1 lemon, grated and juiced
1 teaspoon garlic minced
Salt and pepper
Skin and debone salmon. Dice very small. Add all ingredients in a bowl and mix by hand. Form 4 patties and set aside
Grill the salmon patties for three minutes on each side. Finish in the oven at 350 degrees Fahrenheit for seven minutes. (To skip the grilling step, just bake in the oven for 15 minutes.)
Serve on a toasted whole grain bun with Tzatziki Sauce, shaved red onion and fresh microgreens.
*Winne suggests using arugula and beet microgreens.