Spring Salmon Salad with Peas & Radishes

Spring Salmon Salad with Peas & Radishes

It’s a shame that youth is wasted on the young. Like so many things in life, people often don’t realize how good they had something until it’s gone. You can’t blame young people. Youth is all they’ve ever known; we were young once, too.

Life presents a poignant irony: when we are young and full of energy, we often lack the wisdom and experience to truly appreciate it. Contrariwise, by the time we gain the maturity to recognize the value of youth, we no longer possess its physical advantages. It highlights a universal truth about human nature and the passage of time, illustrating the gap between potential and understanding.

When you are young, time appears abundant. You focus on immediate gratification and often spend time worrying about trivial things. Today’s youth agonize over their looks, breaking down every part of their body instead of appreciating the natural peak of their youth. And the drama. There is always so much drama.

Many older individuals, reflecting on their past, would eagerly welcome the chance to inhabit the youthful, energetic bodies they once so readily judged. You’ll never look as young as you do tomorrow as you do today. Older people know this.

Wisdom is frequently associated with age for a valid reason; as people journey through life, each passing year brings a wealth of diverse experiences and lessons learned from their missteps. 

Aging is often accompanied by a haunting fear that lingers in the hearts of many, yet within this inevitable journey lies a profound treasure: the invaluable knowledge that emerges from the tapestry of life experiences.

As the years unfold, individuals collect a rich trove of insights forged in the fires of their successes, failures, and the myriad challenges they face. Each wrinkle tells a story, each gray hair a lesson learned, guiding them to discern the enticing allure of certain choices that might, at first glance, promise fulfillment but often lead to the bitter aftertaste of regret. In the grand narrative of life, growing older becomes not merely a passage of time but a transformation into a sage steeped in the knowledge of what truly matters.

However, if you’re still in your early years, feeling overwhelmed and convinced that older adults possess all the answers, brace yourself for a reality check—life is rarely as straightforward as it appears. 

No matter one’s age, it is common for individuals to navigate through life’s complexities, often improvising as they go. Even those who hold positions of authority generally learn on the job, continually adapting to new challenges. 

Although it may seem from a younger perspective that certain aspects of life are permanent, the truth is that change is the only constant, and every moment is fleeting.

We live in the moment because we realize how few are left. Would I go back to my teenage body? Absolutely, but never to my teenage brain.

Instead of wishing for the return of youth, I am finding contentment in living with purpose and intention at every age. The challenge lies in finding joy in the present, whether in youth’s vigor or the richness of later years. Youth might be fleeting, but the lessons learned throughout life shape the person we become, and those lessons can provide a sense of fulfillment that transcends age.

With aging came learning universal truths that took some of the pressure off. The bad times will eventually pass. You will make mistakes, apologize, and learn from them.  You don't have to be perfect. It's okay if everyone doesn't like you. It is normal to have people fade in and out of your life. The key is to authentically be and love who you are. But the most important thing I wish I could tell myself is this – whatever is happening will eventually pass. It always does. Life goes on. 

Spring Salmon Salad with Peas & Radishes

INGREDIENTS

  • 1 ¼ pound thick-cut Atlantic salmon, skin on
  • 5 mini-English cucumbers, sliced into half moons
  • 10 radishes, thinly sliced
  • 1 cup fresh peas
  • 5 cups frisée (curled endive)
  • zest and juice of 2 lemons (at least ¼ cup juice)
  • 1/3 cup oil
  • 1 cup Parmesan cheese, divided
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper

INSTRUCTIONS

  1. Preheat oven to 400º. Place salmon skin-side down on a parchment-lined baking sheet. Rub in oil and season with salt and pepper. Cook for 12-14 minutes or until salmon begins to pull apart. After cooling, remove salmon from skin and cut into large bite-sized pieces. Set aside.
  2. Cook peas for 3-4 minutes or until just tender. Drain and rinse with cold water to stop the cooking process.
  3. In a large bowl, add lemon zest, juice, olive oil, half of the Parmesan cheese, garlic, salt and pepper. Whisk until blended.
  4. Add cucumbers, radishes, and peas. Mix well and let marinate for 5 minutes.
  5. Add frisée, dill, and salmon. Gently toss. Top with the remaining Parmesan cheese. Serve immediately.
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