A Simple Dinner:  SMOKED SALMON NATURALLY WITH CHILLED SALAD OF AVOCADO – FRESH BASIL TOMATO – FETA IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING

For 2:

–smoked salmon (packaged, ready-prepared)

–avocado (1, sliced)

–tomato (fresh, medium, sliced)

–feta cheese

–balsamic vinegar (bottled)

–extra virgin olive oil

–basil (fresh if possible)

–salt and pepper

1 – Slice the smoked salmon into two pieces.  That’s all to do!

2 – Cut apart an avocado and discard the pit.  Slice in horizontal strips, and place on a serving plate.  Slice a medium fresh tomato, and add to the plate.  Season with salt, pepper, and basil.  Sprinkle feta cheese over the avocado and tomato.  Season with balsamic vinegar and extra virgin olive oil.

3 – Serve the smoked salmon with the salad as a side.

–menu and salad original.

Advertisements

SMOKED SALMON MIXED SALAD

–smoked salmon (1 piece, packaged)

–salad greens

–tomato (2 slices)

–broccoli (1 small stalk)

–green onions (2 stalks)

–walnuts (1 handful)

–miniature carrots (8)

–honey

–salt and pepper

–extra virgin olive oil

 

1 – Open the package of salmon; remove the skin.  Break into bite-sized pieces.  Set aside.

2 – Place 2 handfuls of salad greens in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the bowl.  Slice the green onions into one-half inch pieces and the carrots into one-quarter inch pieces, and add to the bowl.  Add the walnuts.  Wash and then cut off the florets, breaking into small pieces; add.  Season with salt, pepper, honey, and olive oil.  Stir well. 

3 – Place the salmon on top of the salad.

4 – Serve cold.

–recipe original.

SALMON SPINACH SALAD

Note:  If you want to serve this dinner as a late-summer entrée for company, choose smoked salmon.  Otherwise, regular salmon is just fine.

–salmon (size of 3 decks of cards)

–spinach (fresh, half a package)

–carrot (1, medium)

–mushrooms (3, baby bellas are good)

–honey

–feta cheese (one-half carton)

–onion (one-half)

–oregano and basil (fresh if possible)

–salt and pepper

–walnuts (one handful)

–red wine

–olive oil

 

1 – Place the salmon (if you are using regular; smoked is already cooked) in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test to see that center of salmon is done.  If not, replace in microwave for 1 more minute.  Place the salmon in the refrigerator or freezer (briefly) to cool.

2 – Place spinach in a mixing bowl.  Peel and slice the carrot; slice the mushrooms.  Add to the mixing bowl.  Measure 1 tablespoon of honey, one-half carton of feta cheese to bowl.  Chop half an onion and add to the bowl.  Season with oregano, basil, salt, pepper, and olive oil.  Add 2 tablespoons of red wine to the bowl.  Stir well.  Set aside.

3 – Break apart the salmon, discarding the skin.  Fold the salmon gently into the rest of the salad ingredients.  Pour into serving bowl.  Place walnuts on top.

4 – Serve the salad cold.

–recipe original.