Friday, May 9, 2008


Warm salmon salad (recipe in the comments)
Arugula salad
Cous cous

Hot tea
Chocolate chess pie
Mn (M's mom) came today to spend a few days with us before we leave to go house hunting in Buffalo. We were looking for something easy to do for dinner, so that we could have a festive meal, but that wouldn't take very long to prepare. This is a very simple and elegant salad. You can serve it over raw greens or along a more traditional dressed salad. It makes a WONDERFUL (shall I say, show stopping? I think I shall!) appetizer on grainy crackers. It's warm enough for a chilly spring night, but cool enough for the heat of summer. It requires almost no cooking (heating the dressing ingredients is all) and the salmon is simply drained and flaked right out of the can. Excellent food, excellent speed, excellent price! Does this remind anyone else of "the 5"? I think so!

Prep Notes
Difficulty: Super easy
Chopping: Shallots
Time: 20 minutes
Make ahead: Make this as early as you want and just zap it in the microwave for a short time to warm it up again. It is best warm, not cold.

J: "Salmon is scrumptious."
M: "Canned fish. It's not just tuna anymore."
Mn: "Yum."

1 comment:

J said...

Warm Salmon Salad – M & J (inspired by Cooking Light)
Serves 2 + lunch

1 T extra virgin olive oil
¼ t salt
1 medium shallot, thinly sliced
2 t rice wine vinegar (seasoned is ok)
¼ cup buttermilk
2 6-oz cans boneless/skinless salmon, drained
2 cups arugula

Combine oil, salt, shallot, and vinegar in a small sauce pan. Bring to a boil over medium heat. Remove from heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Serve over arugula (or along an arugula salad).