It's been too long since my last post and because of this I felt that the subject matter had to be perfect before posting. This salad topped with gorgeous sockeye salmon seemed like the perfect reintroduction to my blogging past. I hope you like the pics and that you eventually try the recipe :-)
Much love, missed you all and happy eating!
Julia
Sockeye Salmon Salad "Francaise"
**For the salmon and glaze
2 fillets beautifully fresh salmon
2 tbls french dressing (I used honey french)
1 tsp grainy mustard
1/4 tsp garlic powder
salt and pepper to taste
***for the salad
mesclun greens (to taste)
hand full of frozen Haricot vert (baby green beans)
1/4 c frozen baby peas
2-3 small boiled potatoes (cubed)
any other veggies you like that you have around the house
1 fried or poached egg (over medium if fried and boiled soft if poached)
goat cheese to taste
3-4 rashers cooked bacon
*******
Glaze salmon and put in a preheated 450 oven. Cook for aprox 5 min (checked to make sure the salmon isn't cooking too fast and that the glaze is setting), reglaze and broil for aprox 1 min. Boil potatoes, peas and haricot vert for aprox 5 min (while salmon cooks) drain and leave until you are ready to assemble the salad. Let salmon rest while you assemble the salad. Top the salad with a little goat and french dressing (or any dressing you like) cooked salmon, egg and bacon. I serve this with a little crusty bread and a nice Chardonnay or my new favorite, an Argentine Torrontes (wonderfully floral and matches beautifully with the veg, sweet vinaigrette and buttery salmon. The acidity also cuts through the egg and bacon fat).
Tip: I cook the bacon in the broiler while the salmon is cooking, just keep and eye on it and to reheat store bought bread, I put it in the oven (turned off) until I am ready to serve dinner.
