Roasted Salmon & Spring Veg Salad

We pickle the shallots just like red onions and they really can be done in the time you make the salad, just start with this step. Warm ½ cup each water and red wine vinegar with a big pinch of salt, pepper and sugar, stir to dissolve. Slice up about 3 shallots, put them in a jar, cover them with the vinegar mixture and set aside in the fridge until you need them. They will last a few weeks, covered, in the fridge.

This was written with springy-veg but those can be subbed with whatever is seasonal or your favorite. Anything crunchy is what we’re looking for!