I’ll spare you the usual ‘can-you-believe-I-posted-a-salad’ spiel because let’s face it – it’s getting old.
Don’t worry though, after I finished this plate I was thoroughly disgusted enough by the rabbit food that it will probably be a good 2 months before another salad appears. It sounded good in theory, then after the first bite I was over it.
Let’s talk about more delicious things: the salmon.
In my effort to make each bite of food that goes into my mouth taste sweet, I covered the salmon in maple syrup and seasonings.
Sweet and savory – my most favorite combo. Though it usually comes in the form of salt and vinegar potato chips with a side of Vosges chocolate.
But salmon works, too.
Now, let’s discuss the greens. In order to make them somewhat palatable, I doused them in warm dressing so they wilted.
The only other warm dressing I have ever had is a hot bacon dressing, and you can bet your bottom dollar that I am going to recreate that one day.
I just didn’t feel that it was the appropriate time to be elbow-deep in bacon grease. I want to savor every moment of that time when it comes.
And yes, just like your grandma, I have some bacon grease in my fridge.
The crispy, buttery salmon was delicious, but I have to say that the warm dressing tasted just as great, if not better.
If you haven’t heard, I am not a fan of salad dressing. Sure, I love to dip crusty, cheese-covered bread in dressing. I will gladly sop up any additional dressing with a baguette the size of my forearm.
But dressing on veggies? No thanks. It probably stems from my distaste of vegetables anyway, but regardless, it is difficult for me to find one that I enjoy.
Well, I loved this one, which means you need to go make it today.
1 lb salmon filet
1/4 cup olive oil
1/2 cup maple syrup
1/2 tablespoon garlic powder
1 teaspoon season salt
2 tablespoons brown sugar
Combine oil, syrup, garlic powder, salt and brown sugar in a baking dish. Add salmon, coat completely, and let marinate for 4-6 hours.
Heat a skillet on medium-high heat and preheat the broiler in the oven. Sear salmon on both sides in the skillet – about 2 minutes each. Transfer salmon to a baking sheet or broiling pan and broil for 4-5 minutes on each side, depending on the thickness of the salmon.
Serve over spring greens.
Warm Mustard Vinaigrette
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons mustard (I used Trader Joe’s garlic aioli mustard)
1 tablespoon honey
1 garlic clove, mashed
salt & pepper to taste
Combine all ingredients in a small saucepan and whisk until combined. Heat on low heat until warm. Cover greens in dressing.
You can definitely add more veggies to your salad, although I don’t roll that way. In all seriousness, I think bacon and croutons would be perfect with the warm greens. Maybe I’ll give that a whirl during my weekly bacon-binge.