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Salmon Salad

Salmon Salad

This isn't so much an original recipe as it is a weird pairing I thought was worth writing down.

Creamy Citrus Ginger Dressing

  • 2 oz. greek yogurt
  • 4 oz. orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • salt

Combine ingredients in a dressing bottle and shake well. Set aside.

Salad 

  • 3 - 5 oz. salmon (trimmings or ends)
  • salt and black pepper
  • cornstarch
  • 1 tablespoon vegetable oil
  • 2 - 3 cups spring mix or micro-greens
  • 1/3 cup sun-dried tomatoes
  • 2 tablespoons sunflower seeds (optional)
  • croutons
  • 1/2 lemon cut into wedges

Pat salmon dry with a paper towel and season both sides with salt and black pepper. Lightly dust each side with cornstarch. Heat oil in a skillet over medium high heat until shimmering. Cook salmon halfway through, 2 - 3 minutes. Flip trimmings and cook to preferred doneness. Remove from heat and set aside.

Combine micro-greens, tomatoes, sunflower seeds,  croutons and 2 - 3 tablespoons of dressing in a mixing bowl. Seal with a lid and toss. Plate and top with salmon, shredded or whole. Serve with lemon wedges.

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