Summer Spinach Salad – with Salmon and Strawberries

Posted on March 1st, 2008 by Danielle.
Categories: berries, dinner, salad, salmon, strawberry, vinegar.

Back when I worked at that previously mentioned restaurant (;)) they once had a salad that was seasonal and so good that I ate it probably once a day for the 3 months they carried it. My skin looked great and I felt healthy all that month as well if I remember correct. This is my take on that salad. Mine is just as good, but the dressing is easier along with the produce.

S is for Summer/spring Spinach, Strawberry and Salmon Salad

1 bag of pre-washed baby spinach
1 cup sliced strawberries
3 tablespoons of olive oil
2 tablespoons of white vinegar
3 tablespoons of white sugar
1/4 teaspoon paprika
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 Salmon Filet
juice from 1/2 a lime

In a piece of foil, place the filet in the center, smother the fish with the lime juice. Wrap fish up and bake or grill until cooked to your preference. (I usually do 15 min in the oven at 400 degrees, so it’s a little raw in the center.)

Slice and rinse strawberries and move to a salad bowl. Rinse spinach and place in the salad bowl. In a separate bowl or a salad dressing cruet combine the vinegar, olive oil, paprika, sugar and seeds. Shake or stir until ingredients are evenly mixed. Combine dressing with salad and toss well.

On a plate lay out salad making sure to get the strawberries. Place salmon on the top and serve.
Serves 2

Follow the Recipe Extra: I usually do more berries. blueberries, blackberries. Sometimes I use kiwis and that makes for an awesome salad. If you feel like you need a little good fat in there, avocado actually tastes great with sweet dressings and fruit. This dish can also be made with chicken. Enjoy!

3 comments.

Lamb Chops in Vinaigrette Reduction and Country Potatoes and Onion

Posted on December 10th, 2007 by Danielle.
Categories: breakfast, chops, dinner, Intermediate, lamb, onion, potatoes, reduction, vinegar.

Well hi everyone. So sorry that I haven’t posted in two weeks. To make up for it, I’m posting a double recipe. And it’s a big one! This is one of those “looks-impressive-but-really-isn’t-hard-to-make” recipes. So make it when you need to impress someone.

chops & potatoes

Lamb Chops in Vinaigrette Reduction

4 lamb chops (3/4″ thick)
1/2 teaspoon dried thyme
1-2 tablespoons of olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup beef broth
1 tablespoon of butter
Salt and pepper to taste

Pre-mix the salt, pepper, and thyme in a bowl. Use as a rub on the lamb chops. Season both sides of each chop and then place the chops, covered in the refrigerator for 15 minutes at least so they can absorb the spice (no longer than 20 min.). Heat the olive oil in a large skillet. The stove should be on high to medium high. Place the lamb chops in the skillet and cook for about 3 min on each side (for medium rare to rare). Remove when cooked to your liking and place on a separate plate covered with foil to let the juices redistribute.

In the pan add the shallots and cook until just browned (pan should still have a tbs. or so of oil, if not, add a little before adding the shallots). Stir in the vinegar and scrape up the bits of lamb that were left in the pan as the vinegar loosens it. Stir in the beef broth. Let the sauce reduce by half, about 5 minutes. Take your skillet off the heat and stir in the butter to cut the bitterness of the vinegar. Pour reduction over the chops and serve.

Country Potatoes and Onion (For 2 people)

3-4 Medium to large New Potatoes
1 cup of Onions sliced largely
Salt
Pepper
Parsley
2 tbs Olive Oil

Slice each potato in half and then into wedges. Cut onion into large quarter sized wedges. Put a skillet on the stove on medium high heat. Put oil in the pan and then toss in the potatoes and onions to get them coated in oil. Cook potatoes and onion until onion is fragrant and soft and potatoes are just getting brown (about 10 minutes). Drain excess oil. Place back on the heat and add salt, pepper and parsley to taste. Continue to cook until potatoes are golden brown and onion is almost translucent.

Follow The Recipe Extra:

Lamb: You want to put a nice sear on the chops so the oil needs to be very hot. The oil should be thin and have a glassy sheen, then it will be hot enough. When you drop the chops in, do not be panicked by the immediate cloud of “smoke”. You are not going to light your kitchen on fire! If you sear it just right each side should come out a dark perfect brown. Also, balsamic vinaigrette is bitter so if you’re sensitive to that kind of taste you can do one of two things to cut it: 1) reduce the amount of vinegar to 1/4 cup (this will reduce your reduction time though), 2) add more beef broth or 3) add more butter.

Potatoes: This is a recipe that’s all about personal taste and timing. There aren’t really any spice increments because everyone likes things differently. This is also an awesome addition to breakfast that can be made while preparing eggs or pancakes or whatever. For breakfast though, it’s usually good to cube the potatoes into smaller pieces though.

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