Here’s another mlog entry that I couldn’t resist. A few weeks ago, I went out to eat with a friend, who had an amazing salad with grilled salmon and goat cheese. The server made sure to tell her to pick up a piece of goat cheese with each bite of salmon for maximum gustatory pleasure.
I stopped at Sendiks on my way home tonight, since they had fresh salmon for $5.99/lb and made this salad:
The base salad is romaine, cherry tomatoes and sliced cremini mushrooms tossed in Sendik’s brand balsamic & herb viniagrette. I cooked the salmon in a nonstick pan over med-high heat with about 1/2 tablespoon of butter until all the dark red was cooked out. As soon as the salmon came out of the pan, I threw a handful of sliced red onions in the pan with some of the balsamic viniagrette for a few minutes, while I built the rest of the salad. I added the onions to the salad, tossed on some goat cheese crumbles (that I can’t really see in the picture), and topped off the salad with a hot piece of salmon. I also made some whole wheat couscous, with a sprinkle of Penzey’s Brady Street seasoning. I forgot how easy it is to make couscous – boil water, pour in couscous, take off heat, wait 5 minutes and serve.
Now I don’t have to spend $15 on a great salmon salad when I want one!
