SALMON-PINE NUT-RAISIN RICE SALAD

This warm salmon salad is a wonderful way to transition from warm weather food to cold weather food. The combination of Arborio rice, salmon, pine nuts, and raisins is over-the-top delicious. Enjoy!

Salmon-Pine Nut-Raisin Rice Salad

2 tbsp butter

1-1/4 cup Arborio rice

1/2 tsp sea salt

2-3/4 cups water

3 tbsp olive oil, divided

2 tbsp fresh lemon juice

4 green onions, sliced thin

1/3 cup pine nuts

1/3 cup golden raisins

2 tbsp chopped fresh parsley

1 lb fresh salmon

1) Melt butter in large skillet over medium-high heat; add rice and sea salt and cook, stirring often, 3-4 minutes until lightly toasted; reduce heat to low, add 2-3/4 cups water, and cook 18-20 minutes, stirring occasionally, until just tender; remove from heat, cover with lid, and set aside

2) Meanwhile, to medium-size bowl add: 2 tbsp olive oil (reserving 1 tbsp), lemon juice, green onions, pine nuts, golden raisins, and parsley; mix well and set aside

3) To large skillet over medium-high heat, add reserved 1 tbsp olive oil; add salmon to skillet and cook 3-4 minutes each side until just cooked through; remove from heat, transfer to bowl, and flake with a fork

4) Divide cooked rice between 4 plates; top with flaked salmon, and scatter with green onion-pine nut-raisin mixture; serve immediately–we are talking yum!

Servings: 4

BACON-WRAPPED SALMON ON AVOCADO-RED ONION SALAD

Once again, I turned to the Bacon Nation cookbook for dinner, tweaked (a little) their “Crusted Salmon with Avocado and Red Onion Green Salad” and served up this amazing meal to some very grateful plate scrapers–and me. I’ve said it before, I’ll say it again: fish is not my thing. However, this fish was amazing. Was it the bacon? Avocado? Lime-Dijon dressing? I can’t decide, but YUM!

Bacon Wrapped Salmon on Avocado Red Onion Salad

Bacon Wrapped Salmon on Avocado Red Onion Salad (2)

3 tbsp olive oil

juice of 1 lime

1/2 tsp Dijon mustard

sea salt

ground black pepper

8-10 slices bacon (depending on length of salmon fillet)

1-1/4 lb skinless, deboned salmon fillet

4 cups baby spinach

1/2 red onion, quartered and sliced thin

1 avocado, peeled, pitted, quartered, and sliced thin

2 tbsp shaved parmesan (optional)

1) Preheat oven to 425 degrees

2) In small bowl mix: olive oil, lime juice, and Dijon mustard; lightly season with salt and pepper; refrigerate

3) On a 10″ to 12″ long sheet of aluminum foil, layer bacon strips horizontally, overlapping slightly; center salmon fillet on bacon strips and fold excess left side bacon strips over top of fillet, then right side bacon strips over bacon strips

4) Heat large skillet over medium-high; lift bacon-wrapped salmon fillet by aluminum foil and gently turn into skillet so that loose bacon edges are in bottom of skillet; cook 4 minutes, gently turn (I used 2 spatulas to keep bacon intact) and cook additional 4 minutes; remove from heat

5) Transfer bacon-wrapped salmon fillet to 13″x9″ baking dish and bake in oven 8-10 minutes until salmon is just cooked in center; remove from oven, place on cutting board, and let sit 5 minutes

6) Divide spinach between 4 plates and scatter onion and avocado over top

7) Slice bacon-wrapped salmon fillet into 1″ thick slices and arrange on top of salads; scatter parmesan cheese over top (optional), drizzle with lime-Dijon dressing, and serve

Servings: 4

BLUEBERRY-ORANGE-POMEGRANATE SMOKED SALMON SALAD

Bear with me while I say it again: I’m not a fan of fish, and as for salmon… But since it isn’t all about me, I make sure Senior and Junior Too get their weekly quota of stuff from the sea. Fortunately, I chose smoked salmon for this salad, of which I think I just might become fond. Of course, the blueberries, mandarin oranges, pomegranate seeds, Craisins, goat cheese, and pecans played a big part in making this meal a keeper. Enjoy!

BLUEBERRY-ORANGE-POMEGRANATE SMOKED SALMON SALAD

6 cups romaine lettuce

4 cups spinach

1 cup fresh blueberries

1-11 oz can mandarin oranges, drained and segments chilled

1  cup pomegranate seeds (arils)

1/2 cup Craisins

1/2 cup crumbled goat cheese

1/4 cup pecans

8 oz smoked salmon, flaked

Dressing suggestion: raspberry vinaigrette (our favorite is Ken’s Steakhouse Lite Raspberry Walnut Vinaigrette)

1) To large salad bowl, add romaine and spinach and toss to combine.

2) Scatter over lettuce and spinach: blueberries, mandarin oranges, pomegranate seeds, Craisins, goat cheese, and pecans.

3) Top salad with salmon and serve with dressing

Servings: 4-5