Mediterranean all the way. . .
–wild salmon (size of 2 decks of cards, one-half pound)
–salt and pepper
–extra virgin olive oil
–clam juice (one-eighth cup)
–lemon juice (bottled, 3 squirts)
–feta cheese (broken apart, one-quarter cup)
–grape tomatoes (fresh, 12 to 15)
–black olives (sliced, drained, 1 small can)
–red leaf lettuce (8 large lettuce leaves, broken apart into bite-sized pieces)
–fresh parsley (1 handful, chopped)
–one-quarter cup red wine
–one-quarter cup extra virgin olive
–1 tablespoon honey Dijon mustard
1 – Place the salmon fillet in a covered baking dish. Add clam juice. Sprinkle with lemon juice. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 3 minutes.
2 – When finished, let cool but do not refrigerate. Break apart the salmon into bite-sized pieces, but discard the skin. Set aside.
3 – In a large salad bowl, place bite-sized pieces of red leaf lettuce. Top with grape tomatoes, black olives, and feta cheese. Then add salmon. Finish with chopped parsley.
4 – For the salad dressing, stir together, briskly, the red wine, olive oil, and honey Dijon. Serve the dressing on dinner table for individuals to serve themselves.
4 – Serve the salad immediately.
–salmon salad adapted from Les Illagan’s Salmon Recipe Book: Delightful Salmon Recipes Made Easy for Beginners.