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Sunday, June 17, 2007

A Fresh Look at an old Salmon Salad

Happy Father's Day to all the dads out there!

No SGOTW for me this week. I will be taking a break from it until probably sometime in mid July. It's been fun, but as is often true, life just gets in the way.

After quite a long lull in cooking, I got busy and whipped up quite a few recipes this weekend for an old friend of DH's who was in PA on business and spent the night with us. Some of the recipes were new recipes and some were repeats. I will be re-sharing some of the repeats not only because they are family favorites and worth sharing again, but also because I have improved photos to accompany the recipes.

Ho-hum....boring.....

First up, an oldie but a goodie, Warm Salmon Salad a la Provencal. This really is a terrific summer salad. Fresh, light flavors and to keep the kitchen cool, we throw the salmon on the grill. Not only does it keep the kitchen cool, but any time I can keep fishy smells outside, I'm a happy camper. One of these days, however, I might even remember to add the red onion and the bread with olive paste as written in the original recipe - I always seem to forget that part!

Warm Salmon Salad
Now that looks much tastier.

I don't generally serve a large piece of salmon with this salad as shown in the photo - I chunk the salmon up and then dress the salad. This not only keeps the protein portions in check (good for the budget), but it allows more of the salmon to soak up the delicious dressing. Speaking of the dressing, the recipe calls for tossing the greens with fresh lemon juice, separate from the dressing - I just put the lemon juice right in the dressing recipe - this makes for a tastier dressing if you have any leftover (which we usually do). This salad is one of our favorite ways to enjoy salmon during the warmer months.

2 comments:

  1. I absolutely love salmon and this looks so good. I'm going to try this myself, thanks for a great blog.

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  2. Nicole - Thanks! My husband and the boys are the salmon lovers of the family. I like it, but mostly eat it because it's good for me. :)

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