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Saturday, February 18, 2012

The best salad you ever had with salmon...

...Ok, that's a bold statement, but I will say that this salad definitely compliments salmon very well.
After the recipe for this salad I will give you a quick recipe for my favorite way to prepare salmon. 

Asparagus and Roasted Red Pepper Salad

1 pkg baby spinach 
1/4 cup roasted red peppers, diced
4-6 mushrooms, thinly sliced
10-12 spears of asparagus, sliced on the bias into 1" pieces 
2 tbsp crumbled feta (or more if you like)

Dressing: (if you don't want to make this dressing, a champagne vinaigrette would go well with the salad)
2 tbsp olive oil
1 tbsp lemon juice, freshly squeezed
1 tbsp rice wine vinegar, or white wine vinegar
1/2 tsp dijon mustard
1 small clove garlic, crushed
1/2 tsp sugar
1/4 tsp dried parsley

Drizzle about 1/2 tbsp of olive oil into a medium saute pan.  Cook the sliced asparagus on medium high heat.  You want the asparagus to brown on the outside so don't stir them too much.  While the asparagus is cooking, slice your mushrooms and make your dressing.

Once the asparagus is browned and tender, begin to assemble the salad.  Put the baby spinach in your serving bowl.  Top with roasted peppers, sauteed asparagus and sliced mushrooms.  Then drizzle on dressing to your preference and top with crumbled feta.

Baked Salmon and Tomatoes
Serves 2

1 lemon, sliced in 1/4 inch rings
2 salmon steaks or fillets
2 medium tomatoes, 1/4 inch slices
1-2 cloves garlic, crushed
3 basil leaves, fresh or 1/4 tsp dried basil
1/2 red onion, sliced in rings
salt and pepper to taste

Coat a glass baking dish (any size that will hold your fish) with olive oil.  Lay down slices of lemon, then lay fish on top of lemon slices.  Drizzle fish with a little bit of olive oil as well to help keep it moist.  Then season with salt, pepper and crushed garlic.  Next alternate laying slices of tomatoes and onions on top of the fish.  Season with more salt and pepper.  If you are using fresh basil, cut basil into strips.  Sprinkle fresh or dried basil over onions and tomatoes.

Bake at 350 degrees.  The time will vary on the thickness of your fish.  I would give it 8-10 minutes per inch of thickness.

When serving, do not serve with the cooked lemon.  Serve a fresh wedge with each piece of fish.