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Archive for March, 2011

Another Salmon Salad

We’ve got lots of yummy salmon in our freezer from a Costco trip and I was looking for another easy and healthy recipe for them. I’ve been meaning to try this Salmon Salad recipe from Barefoot Contessa and it was wonderful! There is the perfect amount of sweet and tangy, and crunchy and soft. Instead of grilling, which stinks up our apartment for days with the fishy smell, I baked the salmon at 350 for about 20 minutes. I did not have raspberry vinegar on hand so I used red wine vinegar with a dash of pomegranate molasses (imported by my sister who lives in Dubai) which is an extremely awesome ingredient…the berry/fruity flavor was really good so I think I would recommend the raspberry vinegar as worth it in this recipe if you don’t have the pomegranate molasses (I assume most people don’t!).

I think this recipe may tie Barefoot’s Roasted Shrimp and Orzo salad for favorite summer lunches or light dinners. Both can be made ahead and served either room temp or chilled and they have lots of flavor. The benefit to this one is even fewer ingredients and less time to prep…I hope Michael liked this well enough to eat it more often! I can imagine this being really delicious with some grilled bread or a corn muffin on the side with a fruity dessert and either a nice glass of Rose or a Kir (white wine with a splash of Cassis). Spring is calling!!!

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The Perfect {Salmon} Salad

This recipe is one I should have shared YEARS ago and I am truly sorry for holding out on you for so long. The problem is that I don’t have a ‘recipe’ per se – I have a flavor memory from a restaurant in Atlanta, GA where we were in town for a wedding and looking for food while our friends were at the rehearsal dinner. Michael and I were driving through the rain and peering, as best we could, out the windows to find a place for dinner. I don’t even remember the name of the restaurant, but one of us ordered what is easily, no-contest, hands-down the GREATEST salad in the world. I swear.

I don’t know what it is about this flavor combo but every time I make it we both go crazy all over again. It just WORKS. There are a lot of ingredients so you can be flexible if you don’t have all of them, or if you want to throw in something else that seems like it will work (tonight I used some diced dates and they were awesome). But this is the closest I can describe of the original. Whatever shortcuts you have to take to try this, take them – Eat. This. Now!

Perfect Salmon Salad

Makes 2 entrée salads

Assemble from the bottom of each bowl up:

  • Salad greens (I like spinach because it’s super healthy and can stand up to this hearty salad, but any kind will work)
  • A sweet, mild dressing – this one from Briana’s, which you can find at most grocery stores, is my favorite
  • A handful of blanched asparagus spears (I make half a bunch for 2 salads)
  • A smattering of some sort of amazing balsamic vinegar-fig-onion compote (this is the hardest part to describe – I usually brown onions in a pan, toss in some balsamic vinegar at the end, and then mix with fig preserves. It becomes a sweet, gooey mess that you spoon over the salad and you’ll want a little taste of it in each bite. Alternatively you might find some kind of ‘compote’ with fig at a specialty foods store that will work. This sounds complicated, but the sweet figgy flavor is an absolutely essential component!)
  • 2 portions of salmon filets, cooked and then crumbled, warm, over the salads
  • Chopped walnuts
  • A generous amount of shaved/sliced manchego cheese (ideally, this melts slightly over the warm salmon. This is the other must-have ingredient – manchego works absolutely perfectly in this salad. You’ll love it.)

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