Salmon Salad

After we had the nice salmon with sundried tomatoes for dinner, the following night my husband thought it would be a good idea if I should make a fresh salmon salad, "kind of like a chicken salad". I thought that was a great idea, even though it meant work for me. But I love to be creative with food, so my ideas started coming and this is what I did. It was delicious!

2 crumbled baked salmon portions with sundried tomatoes

chopped celery

sweet pickle relish

dry or fresh dill weed

mayonnaise

lemon juice

paprika

salt & pepper

(chopped fresh tomato) optional

I mixed all of this and tasted for seasoning. I served it over a bed of chopped romaine lettuce, with my favorite green olives, and warmed flatbread with hummus on the side. It really made a nice meal. The salmon had an even fresher taste than when it was first baked!

Baked Salmon w/Sundried Tomatoes

I saw a similar recipe on the early morning TV today, and decided it was time that I cooked salmon myself. I don't buy it very often, because you have to cook it right away. I tend to shop every week or so. This is an easy way to prepare a salmon filet. The prep time is short, and can be done no more than an hour ahead. This would be a lovely dish to serve company.

1 section of salmon, cut into 2 " strips
1 orange
Olive oil
White wine
Juice of 1/2 a lemon
Salt & pepper
Sundried tomatoes in oil
Dill, fresh or dry
Brown sugar

Slice the orange and lay in the bottom of a baking dish. Arrange the sections of fish on top of the orange slices, skin side down. Drizzle with olive oil. Add salt & pepper. Drizzle the fish with lemon juice. Pour white wine over all until about 1/4" deep in pan. Crumble a teaspoon of brown sugar over each piece of fish. Chop the sundried tomatoes along with dill to combine. Spread over the top of each piece of fish. Cover with saran wrap and place in the refrigerator for no more than an hour(the salmon starts 'cooking' from the acids). Preheat oven to 375 F. Remove saran wrap and place uncovered casserole in the oven for 20 to 25 minutes. Check to see if the fish is done at 15 minutes. When the sauce in the pan is bubbling and the fish is beginning to look opaque it is cooked. I prefer mine well done. Remove and serve.

Roasted Fingerling Potatoes

Trader Joe's had this bag of tiny fingerling potatoes that caught my eye. When I got them home I wasn't sure what I would do with them. Then I remembered how I love to roast potatoes, so I tried it with these. They were very delicious and tender. This is very easy to do with little prep.

Wash desired amount of fingerling potatoes and trim off any bad spots. Leave the peels on, of course. Place the potatoes in a large bowl. Drizzle a good amount of olive oil, add salt and pepper, dried thyme, garlic powder, parsely, and any other seasonings you prefer. Stir, or blend well with your hands (the olive oil is great for your skin). Place in a baking dish in a single layer. Bake at 400 degrees F for about 20 to 30 minutes depending on size of potatoes. Stir halfway through cooking time. Potatoes are done when you easily can stick a fork in them.

My Country Cole Slaw

During the time I spent living in East Tennessee I became fond of the cole slaw that was served on top of hot dogs. My friend there was a local so she showed me how to make the tangy dressing. Now that slaw mix comes ready to eat in bags, it is a fast and easy side dish to any meal. We like it with fish, burgers, chicken strips, etc. My favorite is on a hot dog, with mustard.

I make this recipe 1/2 bag at a time for 2 hungry adults.

1 bag of shredded slaw mix
1/4 to 1/3 cup mayonnaise
2 heaping Tablespoons sugar
2 or 3 Tablespoons white or apple cider vinegar
1 Tablespoon dry mustard powder
1/4 teaspoons celery seed
salt & pepper

Mix all together and adjust seasonings to taste. Chill and serve.

You Can Start Your Garden Now

Now that it's officially Spring the weather in the West is turning a little warmer and the outdoor plants and trees are starting to bloom out. This time of year always makes me want to start a vegetable garden so that we can enjoy the bounty of fresh produce all summer. I love to cook and eat fresh vegetables, but I also enjoy going out and picking fresh lettuce, radishes, and carrots right out of the ground. The taste of fresh lettuce is unmatched for its delicate flavor.

For those of you living in areas that haven't warmed up yet, there is indoor garden. This is an amazing set-up that uses zero soil and practically tends itself. It is the first indoor 'smart garden'. The computerized Aerogarden tells you when to add water and nutrients, and the built-in micro-processor automatically adjusts the delivery of the nutrients and water flow. It also turns grow lights on and off to simulate the sun. Like I said, it almost tends to itself. All you have to do is decide what to grow.

I plan to do alot of motorcycle riding this Spring and Summer, so the Aerogarden would be the perfect way for me to grow my own salad and eat it too. And I won't even need to be home.