One word: NOM.
Among the things I like about this project is that it’s getting me to try new things in my cooking. I can make about 10 items blindfolded. Making anything “new” is usually just a matter of mixing those 10 patented things together. Steak & potatoes or grilled chicken and asparagus turns into…steak and asparagus–it’s a whole new meal! Only it’s not.
In the past, I’ve just slapped a little butter on a salmon fillet, maybe sprinkled it with a little lemon juice and/or Lawry’s lemon-pepper, broiled it, waited for it to flake and done. It was fine. Easy.
Last night’s meal was different. Totally new and pretty delightful. Light, zesty, vibrant. The creaminess of the goat cheese and the crunch of the pine nuts really sets this apart from other salads I’ve ever had, while the sweetness of the salmon rub complemented the zing of the vinaigrette.
Make this salad. Do it. You can thank me later.
The original recipe is here.
- 1.5 lb salmon fillet, skinned, cut into 4 pieces
- 3 TBSP light brown sugar
- 1 TBSP ground cumin
- 1 TSP chili powder
- A little salt and pepper
- Salad mix
- Tomato vinaigrette (see below)
- 4 oz goat cheese, crumbled
- 1/4 cup minced green onions (white & pale green parts only)
- 1/4 cup pine nuts
- Rinse salmon; pat dry.
- Mix brown sugar, cumin, chili powder, a little salt & pepper (about 1 tsp).
- Put salmon in bowl and rub pieces all over with spice mix. Cover and chill 0.5-4 hours.
- Grill salmon, 5 minutes a side over high heat. When done, it should flake away with a fork.
- Divide salad onto plates. Place salmon on greens. Drizzle with vinaigrette and sprinkle with goat cheese, onions, and pine nuts.
Yield: 4 servings
Tomato vinaigrette (original recipe here)
- 1 cup diced ripe tomatoes (that’s about 1 big tomato)
- 1/4 cup red wine vinegar
- 2 TBSP olive oil
- 1 TBSP minced shallot
- 1/2 TSP dry mustard
- 1/2 teaspoon salt
- 1/4 black pepper
- Combine all the ingredients in a bowl; mix well.