Mommy I think you're boiling OLD potatoes :>)
Salmon Penne Salad With Raspberry Vinaigrette Recipe
Ingredients 9 ounce(s) fish, salmon fillet, 6 ounce(s) pasta, penne, 1 cup(s) asparagus, bias-sliced, 1 cup(s) raspberries, lettuce leaves, 2 scallion(s) (green onions), 1/4 cup(s) vinegar, raspberry, 2 tablespoon oil, olive, 1 tablespoon mustard, honey, 2 teaspoon sugar, 1 clove(s) garlic, minced, 1/4 teaspoon pepper, black
Salmon Penne Salad:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Remove 2 teaspoons of the Raspberry Vinaigrette; brush onto fish. Cover and chill the remaining vinaigrette until ready to use.
2. Preheat broiler. Place fish on the greased unheated rack of a broiler pan; tuck under any thin edges. Broil 4 inches from heat until fish flakes easily when tested with a fork, allowing 4 to 6 minutes per 1/2 inch thickness and turning once if 1 inch thick.
Meanwhile, cook pasta according to package directions, adding asparagus the last 2 minutes. Drain; rinse with cold water. Drain again. Return pasta to pan. Add reserved vinaigrette; toss gently to coat.
Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill until serving time.
To serve, add berries to pasta mixture; toss gently to mix. If desired, serve on 4 lettuce-lined plates. Top with green onion. Makes 4 (2-cup) servings.
In a small bowl, whisk together 1/4 cup raspberry vinegar, 2 tablespoons olive oil, 1 tablespoon honey mustard, 2 teaspoons sugar, 1 minced clove garlic, and 1/4 teaspoon ground black pepper. Cover and chill until serving time.
Sashimi Tuna Salad
8 ounces tuna, diced small
8 ounces baby greens
4 ounces grape tomatoes, halved
4 ounces cucumbers, diced
3 ounces edamame beans
2 avocados, diced
1 teaspoon toasted sesame seeds
2 tablespoons wasabi peas
2 ounces ginger miso vinaigrette (recipe below)
GINGER MISO VINAIGRETTE
1 tablespoon miso paste
2 tablespoons rice vinegar
1 teaspoon salt
1/4 cup tamari sauce
1 pinch cayenne pepper
1 tablespoon pickled ginger
1 cup canola oil
Mix all ingredients well.
Combine all ingredients in a large bowl and drizzle with vinaigrette.
Salmon Croquettes with Indian Spices
ingredients: 1 celery rib, diced, 1 medium carrot, diced, 1/2 onion, diced, 12 ounces cooked salmon,
2 eggs, beaten, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon salt, ¼ to ½ cup breadcrumbs
Cook celery, carrot, and onion over medium heat until onion is soft and translucent. Pour into a bowl and let cool 5 minutes.
Next, add salmon and eggs to vegetable mixture. Stir until eggs are well incorporated. Add spices and mix well.
Add breadcrumbs, a little at a time, until you have the consistency you desire. You should be able to form a wet patty
that holds its shape but does not fall apart. Form mixture into approximately 8 patties.
Heat a pan over medium heat and add a very light coating of oil. Cook croquettes for approximately 5 minutes on each side.
Serve over salad or with grilled vegetables.
Makes approximately 8 small croquettes
I like to boil some new potatoes, steam some haricot verts (those skinny green beens), add a hard boiled egg chopped up and some tuna with balsamic vinegar. (obviously chill potatoes and green beans first).
I like a salad with good lettuce (not iceburg), slivered carrots, sunflower seeds, a bit of hard boiled egg and salad vinegar. Add chicken when it is dinner.
Whole wheat pasta with some cut up vegis with salad vinegar makes a healthy pasta salad. (I try to stay away from oil)
Any type ill try them all
What type of salads are you interested in? Potato salads, macaroni salads, pea salad, tuna or egg salad, salads made with greens?