Well, I promised y'all that I would blog the recipe for the salmon salad this week and HERE I AM DELIVERING ON THAT PROMISE. I think this is the first blog promise I've ever kept. Sigh. I want to be a good blogger, I really do. Maybe this is the start of something new!
Anyway, this salad. Oh, people. This is such a good, good salad. I have to tell you-- I am a meat and potatoes girl. We had ribeye steak for supper on Monday night and it doesn't get much better than that. Rarely do I think to myself, "Ooooh! We're eating salad for supper-- CAN'T WAIT!" But this is one of those supper salads that I can't get enough of. I'm actually forcing myself to take a few weeks of a break from making this so that we don't get sick of it.
I have to give credit where credit is due though. I said this in my blog post from Tuesday, but a few years back, my girlfriends and I put together a cookbook and we each got a copy from Tastebook (great website, the books are so quality). My friend, Katie (who just moved back from the Cayman Islands-- woo hoo!), included this recipe from her sister. I have had this recipe in my book for almost two years and I just got around to making it. SHAME ON ME. It's so good. I should have listened to my girlfriends about this one a long time ago. You were all right, ladies. Shame.
So, here's the recipe. Do yourself a favor. Don't wait two years to make this. You'll regret it.
Salmon Salad
Serves 4
- 2 lb. grilled or broiled salmon (I squeeze lemon juice over mine, brush it with olive oil, and cook it at 425 degrees for 15 minutes)
- 1 pear, cored and coarsely chopped (leave the peel on)
- 1 avocado, peeled and chopped
- 1/2 c. sliced green onions
- 1/2 c. honey-roasted almond slivers (I found these by the nuts. You might also find them by the croutons.)
- 2 oz. blue cheese
- 1/3 c. dried cranberries
- 2 c. spring greens (I eyeball this per person)
For the dressing:
- 2/3 c. canola oil (I use vegetable since that's what I have)
- 1/2 c. cherry preserves
- 4 Tbsp cider vinegar
- 4 tsp yellow mustard
In a blender, combine oil, cherry preserves, vinegar, and mustard. Blend until combined. Since I don't have a blender, I use my food processor and it works like a charm.
Flake your cooked salmon into large chunks.
Divide your spring greens among four plates. Top with remaining ingredients. Enjoy!
This is a great salad for the spring, summer, or fall. You can change it up as you like, but the combination of the salmon, greens, toppings, and homemade dressing is scrumptious. I hope you love it like we do!
