I really don’t get tired of salmon for dinner and enjoy the search for more ways to prepare it. This week I tried a recipe from the NYTimes called Salmon and Tomatoes in Foil. It was incredibly simple and fun to make individual packets wrapped in foil.
I cooked two-1/2 lb pieces of salmon by putting olive oil on some foil, then the salmon, followed by some cherry tomatoes, fresh basil, salt & pepper and then another splash of olive oil. I sealed up the packets and placed them in a pan and followed the instructions for 10-12 minutes at 500 degrees. The only problem was they weren’t quite done and it’s a pain to open up the foil and realize it’s not fully cooked! Other than that, it was delicious and as the recipe states—the possibilities for food combinations are endless.
I made the kale-apple-carrot salad my sister wrote about last week, opened some white wine and together with the salmon had a delicious summer dinner!
I’m trying to get back into summer salads. I love to eat them. Just need a little nudge every year about this time to find a recipe, do the shopping and mixing…for a bowl of crunchy, tasty goodness.
With fresh, local baby kale in hand, I found this Kale, Carrot and Apple Salad recipe. I always improvise and for this recipe, I grated the carrot and added feta at the end. Always a great idea for any salad.
And this Raw Kale Slaw is delicious too.
Trim centre rib from one bunch of kale, stack leaves and cut into this strips. Place in large bowl and toss with 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 clove garlic (chopped), 1/2 tsp salt, 1/4 pine nuts (toasted) and 1/2 cup sundried tomatoes (chopped).
Let salad stand at room temperature for 15 minutes to allow flavours time to blend and kale to soften. Finish with freshly grated parmesan cheese (or feta).
It’s January and the time of year when many of us are trying to maintain or increase our salad consumption. Here’s an idea…drink your salad!
I make a smoothie every morning that has about 3 cups of kale and spinach in it. And what’s even more impressive—it tastes good!
I start with about 1/2 cup of frozen wild blueberries in the blender. I add about 1 1/2 cups of water (or coconut milk, almond milk or milk). Add 1T ground flax seed, 1/2 banana and apple or pear, a few cubes of ice and then several large handfuls of greens. Blend it, drink it and relax because you already had your salad for the day!