Ground Cherry Salad with Lemon Rice & Flounder
This sweet and tart salad carries this meal, with lemon caper flounder and rice happily playing supporting roles. Each element could not be simpler, and this recipe is a joy to bring to the table, especially if you are looking for a way to use your ground cherries!
Ingredients
For the lemon basil rice
- 1/2 cup brown rice
- 3 sprigs of fresh basil chiffonade cut
For the lemon caper flounder
- 1/2 pound of flounder about 2 fillets
- 1/2 lemon for juicing
- 1 tablespoons capers
- Salt & pepper as needed
For the ground cherry salad
- 1 pint ground cherries you can also substitute this for cherry tomatoes
- 4 stalks celery
- 1 large cucumber
- 1/4 of a red onion
- 1/4 cup fresh dill
- 2 tablespoons mayonnaise
- 1 lemon for zest and juice
- salt and pepper to taste
Instructions
- Begin by cooking the brown rice. I do this in a rice cooker, but it can also be done on the stovetop. When the rice is done, let it cool slightly before adding in the basil and the juice from 1/2 of a lemon, save the rest of the lemon for the flounder.
- Set the oven to 350°F. On a parchment-lined baking sheet, line out the two flounder fillets. Season them with salt and scatter the capers on top. Place 2-3 slices of lemon on top of each fillet. Bake these for 10 minutes at 350°F.
- While the flounder is cooking prep the salad. Cut the ground cherries in half, and finely slice the celery and cucumbers at an angle, the thinner the better! Finely slice the red onion and chop up the dill.
- In a large bowl, add the mayo, the zest from one whole lemon and the juice from one whole lemon. Add salt and pepper and whisk until smooth. Add the vegetables into the bowl and use clean hands to toss.
- Plate with the flounder, rice and salad all on one plate, remove the lemon slices from the flounder and enjoy!