Wednesday, August 29, 2012

Date Night Sockeye Salad


Do you like to cook with your main squeeze? I do! Yep, it can get a little crowded in our kitchen. And we end up doing quite an uncoordinated dance to move around each other, the cutting board and stove top...but ultimately it's a great excuse for a date night at home.

Not everything we make is a winner (like last week's pasta with mushy zucchini - ugh), but this salad definitely got the thumbs up the first time we made it. It's become a standard weeknight meal that we love.
What's your favorite entree salad? Do share!

Sockeye Salmon Salad with Pine Nuts, Tempeh Bacon, & Apple
Serves 2

1 large or 2 small wild sockeye salmon fillets, skinned
Grape seed oil
3 ounces pine nuts
1 carrot, peeled and shredded
1/2 apple, sliced (your favorite - we like Gala, Crispin)
4 ounces field greens with herbs blend
4 slices tempeh bacon
Your favorite dressing - homemade or bottled  (we like Annie's Goddess dressing)

Place slices of tempeh bacon on a greased sheet pan and bake at 350F until browned and crispy, turning halfway through. We use a toaster oven, so we don't have to fire up the "big oven". Remove from oven, cool bacon and chop into 1/2 inch pieces.
While bacon is cooking, toast pine nuts in a dry skillet over medium heat, shaking occasionally, until golden brown. Remove nuts from skillet and set aside to cool.
Heat a couple of tablespoons of grape seed oil in a medium skillet over medium high heat. Pat salmon fillets dry with paper towels, season on both sides with salt and pepper, and place in pre-heated skillet. Cook for about 5 minutes on one side or until golden and flip. Cook another 3-4 minutes.Remove salmon from skillet and place on a plate to cool.
To assemble salad: place handfuls of field greens on big plate; toss in apples, carrots, pine nuts, and bacon. Drizzle with your favorite dressing. Top with salmon fillet.
Enjoy your omega's and a delectable meal with your loved one.

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