Shew, what a day, what a day!
Today the schools were closed. Snow day!! So that means all three kids at home. I love my babies and I’m grateful for every second with them. But, I would be lying if I said I wasn’t wore out. I’ve painted finger nails, braided hair, played make believe restaurant for hours, and probably used the words “stop that” and “play nice” a million times. That was all before breakfast. This lady will be lights out by nine, tonight.
Anyways…. speaking of delicious restaurants. (And not the make believe kind.)
Many years ago, there was a great restaurant in the town I used to live in. They had the best warm salmon salads, and I was addicted to them. Up until then I had never really thought of adding warm salmon to a cold salad. Something about that sounded odd at first. However once I tried it, I was in love with the idea. Unfortunately, they later went out of business and my life was salmon salad-less again. So long story short, I was forced to make my own version out of necessity.
The original version I loved did not have any oranges in it. I’ve learned to adapt to what my family will eat. And my family loves any salad with fresh fruit in it. It’s a surefire way to get my kids eating their veggies.
As a general rule for my recipes, I like to use fruit and vegetables that are in season. In the summer I make a great fresh berry spinach salad. And although fresh citrus isn’t currently in season, I still like the use of citrus in the cold months of the year. I’m sure we could all use a little extra vitamin C to ward off those nasty colds and stomach bugs that seem to tag along with the freezing winter months.
This salad is soooo tasty! I mean come on… warm juicy salmon, a bed of crisp greens, covered in a sweet and tangy lemon pepper dressing. All I can say is, Yum!!!
- 8 to 10 ounces of wild caught salmon
- olive oil
- 2 sprigs fresh dill, stem removed
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 8 ounce organic spring mix lettuce
- ½ large red onion, sliced thin
- 3 mandarin oranges, peeled
- 2 avocados, peeled and sliced
- 1 cucumber, peeled and sliced thin
- ¼ cup fresh lemon juice
- 4 tablespoons white wine vinegar
- 4 to 6 tablespoons white sugar
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 400 degrees
- In a small bowl whisk together all vinaigrette ingredients. Set aside
- Season salmon fillets with a drizzle of olive oil, fresh dill, salt, pepper and garlic powder. Place in a foil lined pan and bake uncovered for 10 minutes. Then broil for another 10 minutes or until salmon is done.
- In a large bowl add spring mix, red onion, avocado, mandarins and cucumber. Toss well
- Place warm salmon fillets on top of salad, top with lemon pepper vinaigrette