Salmon and Corn Salad
|Olive oil||1 Teaspoon|
|Salmon||1⁄4 Cup (4 tbs) (leftover, cold)|
|Potatoes||1⁄4 Cup (4 tbs), crisped (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)|
|Corn||1⁄4 Cup (4 tbs), off the cob|
|Green beans||1⁄4 Cup (4 tbs), chopped|
|Zucchini||1⁄4 Cup (4 tbs), chopped|
|Egg||1 , fried|
|Almonds||2 Tablespoon, chopped|
|Lettuce||2 Cup (32 tbs)|
|Cornbread croutons||1⁄2 Cup (8 tbs)|
1. (If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
2. Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
3. Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.
1 salmon fillet
1 t olive oil
1 T soy sauce
2 T apple cider vinegar
2 T red wine vinegar
1/4 C water
1. Grease oven-proof pan with oil.
2. Place salmon in the pan.
3. Combine remaining ingredients and pour over salmon.
4. Bake at 350F for 30-45* minutes (or until internal temperature of salmon reaches 160F).
Notes: I used the toaster oven, so it took 45 minutes. A conventional oven may be quicker.
For Crispy Potatoes:
4-5 small to medium potatoes
1 to 1 1/2 t olive oil
1. Slice potatoes in small wedges.
2. Toss with olive oil, salt, and pepper.
3. Bake at 350F for 30 minutes, flipping once.
For Honey-Mustard Dressing:
1 T dijon
1 T honey
2-3 T apple cider vinegar
1/4 C olive oil
1/4 t salt
1/8 t pepper
1. Whisk together dijon, honey, vinegar, salt, and pepper.
2. Slowly stream in oil, whisking to emulsify.
Notes:Makes about 1/2 C of dressing.
For Cornbread Croutons:
1 C cornbread, cubed
1 t olive oil
1. Toss cubes of cornbread with oil, salt, and pepper.
2. Bake for 15 minutes at 350F.