Eat the Season

Springtime Recipes You Need to Try!

Spring is all about fresh starts, and there's no better way to celebrate the season than by filling your plate with bright, vibrant ingredients straight from local farms. At A.R. Teal’s Produce, we’re proud to offer the freshest picks like crisp radishes, tender asparagus, sweet shelling peas, and rich, wild-caught sockeye salmon. To help you savor the best of the season, we’ve gathered a few simple, delicious recipes that showcase these springtime favorites. Whether you're craving a light pasta or a colorful salad, these dishes are easy to make, packed with flavor, and perfect for welcoming warmer days.

Spring Salmon Salad with Asparagus, Peas & Radishes

Ingredients:

• 1 portion Wild Bay Sockeye Salmon (6-8 oz)

• 1 bunch Hayshaker Farm Red Radishes, thinly sliced

• 1 cup English Shelling Peas (shelled)

• 1 bunch Al’s Local Asparagus, trimmed and cut into 2-inch pieces

• 4 cups mixed greens (like arugula, spinach, or lettuce)

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

• Optional: fresh herbs like dill or parsley

Instructions:

1. Cook the salmon:
   Season the salmon with salt and pepper. Sear in a hot skillet with a little olive oil for about 3–4 minutes per side, until cooked through. Let rest, then flake into large pieces.

2. Blanch the vegetables:
   Bring a small pot of salted water to a boil. Add asparagus and peas and cook for 1–2 minutes until bright green and tender-crisp. Drain and rinse with cold water to stop the cooking.

3. Assemble the salad:
   In a large bowl, toss the greens, radish slices, asparagus, and peas.

4. Make the dressing:
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.

5. Serve:
   Top the salad with the flaked salmon, drizzle with dressing, and sprinkle with fresh herbs if using.

Spring Salmon Cakes with Pea-Radish Salad

Ingredients:

For the Salmon Cakes:

• 1 ½ cups cooked Wild Bay Sockeye Salmon, flaked

• ⅓ cup breadcrumbs (panko preferred)

• 1 egg

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon chopped fresh dill or parsley

• Salt and pepper to taste

• 2 tablespoons olive oil (for frying)

For the Pea-Radish Salad:

• 1 cup English shelling peas (blanched)

• 1 bunch Hayshaker Farm Red Radishes, thinly sliced

• ½ bunch Al’s Local Asparagus, shaved into ribbons (use a veggie peeler)

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• Salt and pepper to taste

Instructions:

1. Make the Salmon Cakes:
   In a bowl, combine flaked salmon, breadcrumbs, egg, mayo, mustard, dill, salt, and pepper. Form into 4 small patties.
   Heat olive oil in a pan over medium heat. Fry salmon cakes for about 3–4 minutes per side, until golden and crispy.

2. Make the Salad:
   In a large bowl, toss blanched peas, radish slices, and asparagus ribbons with olive oil, lemon juice, salt, and pepper.

3. Serve:
   Plate the salmon cakes with a generous side of the fresh pea-radish salad. Garnish with extra herbs if you like!

Spring Vegetable & Salmon Pasta

Ingredients:

• 8 oz pasta (penne, fusilli, or spaghetti)

• 1 portion Wild Bay Sockeye Salmon (6-8 oz)

• 1 bunch Al’s Local Asparagus, cut into 2-inch pieces

• ¾ cup English shelling peas

• 2 tablespoons olive oil

• 1 clove garlic, minced

• 1 teaspoon lemon zest

• Juice of ½ lemon

• 2 tablespoons grated parmesan (optional)

• Salt and pepper to taste

• Fresh dill or parsley for garnish

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package directions. In the last 2 minutes of cooking, add asparagus and peas. Drain and reserve a little pasta water.

2. Cook the Salmon:
   While pasta cooks, season salmon with salt and pepper. Sear in a skillet with olive oil over medium heat until just cooked through (about 3–4 minutes per side). Flake into large chunks.

3. Sauté & Assemble:
   In a large skillet, heat olive oil. Add garlic and sauté until fragrant. Toss in drained pasta, peas, asparagus, lemon zest, lemon juice, and salmon. Add a splash of pasta water if needed to loosen the sauce.

4. Serve:
   Top with parmesan, fresh herbs, and a sprinkle of pepper. Serve warm!

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These dishes are light, colorful, super fresh, and easy — perfect for celebrating spring’s best!