A common weed in many a gardener's backyard bed, wild purslane is perfectly edible—even delicious, in fact. Its juicy little leaves have a citrusy, sometimes peppery zip. Cultivated golden purslane is much milder than the tangy wild weed; you can use wild instead of golden with no problem, but you may not need any lemon (add it at the end, after tasting).

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200° and put a roasting pan half full of water on the bottom rack. Oil a rimmed baking tray and arrange salmon on one side. Pile fennel on other side and drizzle both with olive oil, then sprinkle both with salt and pepper. Toss fennel a little to coat and spread out in pan.

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  • Roast salmon until just firm to the touch, about 30 minutes; let cool. Remove salmon skin and break each fillet into 3 or 4 chunks.

  • Put fennel in a medium bowl and mix with purslane, olives, and lemon juice and zest.

  • Arrange salmon on plates with salad and drizzle with a little more oil.

Nutrition Facts

456 calories; calories from fat 57%; protein 43g; fat 29g; saturated fat 4.5g; carbohydrates 3.6g; fiber 0.7g; sodium 322mg; cholesterol 136mg.
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