SALADS DON'T NEED TO BE BORRRRRRRRING! It can be spiced up and livened up and it can be a ______ing meal baby!
If you are one of those home cooks that are just brain dead when it's time to make a salad, here's some tips from yours truly, and believe me working in a vegetarian deli for a few years has paid off. In this foodie blog I'll go over some things that's really simple. And you don't need a lot of gadgets, in fact I hate gadgets, just gimme a sharp knife, a whisk, a mixing bowl, and the veggies I need and we'll be having dinner real fast. The bacon wasn't inspired from the vegetarian deli by the way, it's from mom's home cooking baby!
BACON & SALMON SALAD
INGREDIENTS
(Serves 2-4)
1 pound of romaine lettuce, cut into bite size pieces and rinsed well
1 large zucchini sliced thin
2 medium tomatoes sliced into thin wedges
8 oz of mushrooms sliced thin
4- 4 oz. salmon filets
8 strips of bacon
Dressing
1 1/2 cups of orange juice fresh or frozen
1/4 cup vinegar
1 inch ginger minced
1 tbsp. soy sauce
1/4 tsp. sesame oil
DIRECTIONS
1. Heat oven to 350 deg F
2. Sprinkle a little salt and pepper on each salmon filet, not too much.
3. Wrap 2 strips of bacon around each filet, placing a toothpick on the bacon so it stays in place.
4. Drizzle some olive oil on a nonstick baking pan, place salmon filets into pan, and bake for about 15 minutes or until the bacon is turning crisp, be careful not to burn the dish. Check at 10 minutes to see how it is coming along. Remove and let rest.
5. Place sliced vegetables in a non-reactive mixing bowl, and toss. In another non reactive mixing bowl, mix the dressing mixture, and strain over vegetables and toss again.
6. Divide vegetables onto serving plates, and top with baked salmon. Top with mayonnaise if desired.
As you can gather, salads in my world is never every boring. I'll fry up some SPAM™ if I want to, and no one can tell me "Ron what the hell take that off!" If you're in my home in my kitchen you eat what I cook junior!!
Until next time have a great life!
Ron Sambrano
If you are one of those home cooks that are just brain dead when it's time to make a salad, here's some tips from yours truly, and believe me working in a vegetarian deli for a few years has paid off. In this foodie blog I'll go over some things that's really simple. And you don't need a lot of gadgets, in fact I hate gadgets, just gimme a sharp knife, a whisk, a mixing bowl, and the veggies I need and we'll be having dinner real fast. The bacon wasn't inspired from the vegetarian deli by the way, it's from mom's home cooking baby!
BACON & SALMON SALAD
INGREDIENTS
(Serves 2-4)
1 pound of romaine lettuce, cut into bite size pieces and rinsed well
1 large zucchini sliced thin
2 medium tomatoes sliced into thin wedges
8 oz of mushrooms sliced thin
4- 4 oz. salmon filets
8 strips of bacon
Dressing
1 1/2 cups of orange juice fresh or frozen
1/4 cup vinegar
1 inch ginger minced
1 tbsp. soy sauce
1/4 tsp. sesame oil
DIRECTIONS
1. Heat oven to 350 deg F
2. Sprinkle a little salt and pepper on each salmon filet, not too much.
3. Wrap 2 strips of bacon around each filet, placing a toothpick on the bacon so it stays in place.
4. Drizzle some olive oil on a nonstick baking pan, place salmon filets into pan, and bake for about 15 minutes or until the bacon is turning crisp, be careful not to burn the dish. Check at 10 minutes to see how it is coming along. Remove and let rest.
5. Place sliced vegetables in a non-reactive mixing bowl, and toss. In another non reactive mixing bowl, mix the dressing mixture, and strain over vegetables and toss again.
6. Divide vegetables onto serving plates, and top with baked salmon. Top with mayonnaise if desired.
As you can gather, salads in my world is never every boring. I'll fry up some SPAM™ if I want to, and no one can tell me "Ron what the hell take that off!" If you're in my home in my kitchen you eat what I cook junior!!
Until next time have a great life!
Ron Sambrano
© 2014
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