Monthly Archive

• Dressing Ingredients
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp. fresh ginger, grated
• 1/4 tsp. crushed red pepper flakes
• 3 Tbsp. honey
• 2 Tbsp. cider vinegar
• Zest of one orange

• Salmon Ingredients
• 1/2# salmon pieces, bones and skin removed
• Favorite rub or seasoning salt
• Olive oil for frying salmon pieces

• Salad Ingredients
• Lettuce pieces, about 2 cups
• 1 orange, peeled and sliced
• 1/2 cucumber, sliced
• 1 avocado, cut into chunks
• 1/4 cup red onion, finely sliced
• 1/4 cup pistachios, shelled, roasted, and salted

Dressing: In a small saucepan heat the olive oil. Stir in the garlic, ginger, and pepper flakes. Saute for a few minutes until garlic and ginger are fragrant. Stir in honey, vinegar, and orange zest. When it starts to foam, remove from heat and set aside.

Salmon: Season the salmon with your favorite rub or seasoning salt or just salt and pepper. Heat olive oil in a skillet to hot hot. Sear the salmon quickly on both sides. Cook all the way through until it easily flakes with a fork. Remove from heat and set aside.

Salad Assembly: In separate bowls lay out beds of lettuce. Sprinkle around the orange, cucumber, avocado, and red onion. Place the salmon pieces on top. Just before serving, pour the warm dressing over the bowls. Sprinkle each bowl with pistachios. Serve.

YIELD: 2 large bowls as a main dish or more small ones.

NOTES: This delectable beauty comes from Gimme Some Oven. She uses almonds and sesame seeds instead of pistachios. It looks so good, but I went with the pistachios instead. Make sure to use a hearty lettuce, like romaine or iceberg, so it doesn’t get soggy under the warm dressing. I used a pre-measured frozen ginger mash, so it didn’t take very long to saute the garlic and ginger together. I prepped all the dressing ingredients ahead so I could just add them without having to stop mid-process. This was amazingly delicious.