NW wild caught salmon is one of my favorite foods of all time. I like it simply seasoned with salt, pepper and a squeeze of lemon and sometimes fresh dill. Grilled skin side down until medium rare.  That’s it.  Simple and delicious. In our household of four, only two of us eat salmon, so the leftover fish is used in salads, wraps, in eggs, or just round two of the dinner we had the night before. A side that goes perfectly with the grilled salmon is sautéed purslane. The same simplicity applies to the saute’. Just salt, pepper, lemon and a little extra virgin olive oil. Purslane is a weed, but also a delicious, highly nutritious edible plant that should be in the forefront of our produce markets! It’s been called hogweed or pigweed for a hundred years or more and utilized for salads and sides in households where it grew on farm land. Last season I shared my love of this green after my first discovery on.a trip to San Francisco. Sitting at a beautiful brunch, there it was on my plate. It was fabulous! Lightly sautéed in olive oil and lemon with a hint of garlic, it was textural, clean, and beautiful. I’ve had this in my gardens for years, but we pulled it up and tossed it into the debris box all season long.  We now make it a part of our growing season and use it in many different pestos, soups and sauce recipes. But simply sautéed is probably our favorite.  Hope you enjoy this pairing.

Makes 4 portions.  Prep and Cook time, approximately 20 minutes.



  • 1 lb center cut wild caught salmon, skin-on
  • 1/4 C extra virgin olive oil, plus more for purslane
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 3-6 slices of fresh lemon


  • 4 C fresh organic purslane with stems, washed
  • 2 T extra virgin olive oil
  • 1 T minced garlic
  • 1 T fresh lemon juice
  • 1/2 tsp each salt & pepper
Generously rub both sides of filet with olive oil. Sprinkle with salt and pepper and lay lemon slices on top..Pre-heat grill on high, then turn down to a medium-high.  Lay salmon skin down on the hot grates and grill for 5-7 minutes with lid closed for medium-rare. Grill longer if you want more of a cook on your salmon.  Remove from grill and let rest for 5 minutes.
While salmon is grilling, grab a medium size saute pan. On medium heat, add olive oil and garlic and saute for 2-3 minutes, add in purslane and saute for another 2 minutes.  Add lemon juice and saute for 1 more minute.  Season with salt & pepper.  Purslane should retain most of its color and have a fork tender texture.
Serve salmon and purslane on their own or possibly with a steamed basmati rice and/or a nice crisp salad.

Purslane is a superfood for sure and should be in markets everywhere.  It’s a tasty little succulent that could be considered one of our overlooked, maybe forgotten, but most valuable vegetables.  It has more heart-healthy components than most foods. There are more omega-3 fatty acids than any other leafy vegetable and its iron and protein elements come in stronger than lacinato kale. 1 cup of purslane has 2.6 g of protein and 700 mg of omega-2 fatty acids (α-linolenic acid). On top of that, purslane has significant amounts magnesium, Vit A and Vit E and studies show that it contains more potassium than bananas.  If you want to try it — call me!!  I’ve got a truck load!

Below is a picture of purslane in our garden.  Maybe you have some in yours! You’ll want to harvest purslane when it’s at a more juvenile stage.  The stems and leaves are tender at this point.