End of the Summer Deconstucted Salad

Taking advantage of the last of our garden produce, I made this deconstructed salad that I dressed with parsley-infused olive oil and balsamic vinegar. We managed to gobble it up!

Ingredients I included from left to right (with links to some recipes) . . .

Bursting w/ Flavor Grape Tomatoes w/ Honey

Argula

Radishes, thinly sliced

Green Beans, steamed

Pickled Onions

Hard Cooked Eggs, sliced

Salmon, baked & chunked

Sweety Drop Pickled Peppers

Pesto-Parmesan Salmon

Definitely a keeper, this is another one of the recipes that my sister Marla Payne recommended. She found the recipe on Skinnytaste blog but then adapted it to use pesto instead of basil. Marla prepared it in an air fryer; I used the oven method. Recipe is easily adjusted for more or less servings.   

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

1. Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
   
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
   
5. Bake about 10 to 12 minutes*, depending on thickness of the salmon.  

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

1. Preheat air fryer to 400° F.  Spritz the basket with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
5. In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Recipe without photos . . .

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
Season the salmon with lemon juice, salt and pepper.
In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
Bake about 10 to 12 minutes*, depending on thickness of the salmon. 

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

Preheat air fryer to 400° F.  Spritz the basket with olive oil.
Season the salmon with lemon juice, salt and pepper.

In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.

Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Faye's Salmon Pate'

This is about the time we should be in Michigan for Clara's Clan reunion, an event that normally occurs every other year. Due to COVID-19 THE 2020 reunion has been moved to 2021. 
There's always food and fun at our reunions. Aunt Faye's granddaughter, Micki Kim, made her signature Salmon Pate' for the 2016 Clara's Clan reunion that included an appetizer buffet. Faye's favorite dip is always a family hit!

Faye's Salmon Pate'
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can Red Sockeye Salmon
1 teaspoon lemon juice
About 1 tablespoon cocktail sauce
1/4 teaspoon liquid smoke
1/2 cup chopped nuts
3 tablespoons chopped parsley (fresh or dried)
Sliced green olives

1. Drain and flake salmon. Remove skin and bones.
2. Combine all ingredients except nuts and parsley
3. Place mixture on wax paper and roll into a ball; chill well.
4. When chilled, remove waxed paper and roll in mixture of nuts and parsley. 
5. Decorated with several sliced olives.
6. Serve with crackers.
   
    2016 — Above: Clara's Clan ready to KC Royals game. Below: Plate painting activity in KC.
   

   

   
    2018 — Above: Clara's Clan gathering in Colorado. Below: Photo Op Family Fun!
   
   
   
   
   
   

Grain Bowls . . . a Building Blueprint

Grain bowls are a healthy meal alternative, a way to offer variety and to even use up leftovers. During a recent show on Food Network’s Kitchen, a visiting chef mentioned she prepared a variety of ingredients ahead of time, and then let her family create their own “custom-made-bowls.”  Since then, I’ve followed her lead. There are so many things to use, so this is just a general . . .

Grain Bowl Building Blueprint

Grains: rice, quiona, farro . . . 

Produce: asparagus, broccoli, green beans. sweet potatoes, onions or scallions, spinach leaves, lettuce, kale, thinly sliced cabbage, carrots, cucumbers, radishes, red peppers, tomatoes, avocado, mushrooms . . .

Protein: salmon, chicken, turkey, hard-cooked eggs, beans or lentils, nuts . . .

Salad Dressing: Mom's Celery Seed Dressing: Mom's Celery Seed Dressing, "Shake & Serve" Dressing, Sunflower Oil Dressing . . . 

Above: Offerings for a recent Grain Bowl included: spinach leaves, lightly steamed asparagus, hard cooked eggs, baked salmon, chopped tomatoes, sliced carrots, roasted sweet potatoes, cooked faro and basmati rice with dressing choices that  Mom's Celery Seed dressing and a commercial product. 

Other themed grain bowls on this site include:

Cuban Rice Bowls

Mexican Rice & Bean Bowls

Amish Mexico-Style Haystacks

Smoked Salmon Salad

Barry used some salmon filets that he had smoked to create a delicious salmon salad. Of course he just kind of threw it together, using what we had on hand. So instead of the usual recipe specifics, I’m just providing a basic outline . . .

Smoked Salmon Salad

Salad greens – he used a base of fresh spinach and chopped romaine lettuce

Chopped green or white onions – just enough to add some flavor

Sections of a peeled “Cutie” Clementine (sweet seedless mandarin orange) – he used o1 per salad

Smoked salmon filet, flaked – he used about 3 oz. per salad

Craisins (dried cranberries) – a tablespoon or two per salad (could be presoaked in some Celery Seed Dressing to slightly soften and plump before adding to salad)

Jicama, sliced and used to top salad

Celery Seed Dressing

Spinach & Salmon Salad w/ Lemon-Dijon Vinaigrette . . . using last night’s leftover salmon

     Last night’s salmon was delish but the portion was way to big for me. The leftovers were just right for today’s luncheon salad. (Although Panko-Crusted Salmon worked well in this salad, any leftover baked or poached salmon would work.)

     And since salmon and lemon pair so well . . . I made a Lemon-Dijon Vinaigrette that featured The Tasteful Olive’s Lemon Extra Virgin Olive Oil and Lemon Balsamic Vinegar. It was the perfect topping for a yummy salad.

Lemon-Dijon Vinaigrette     Enough to liberally dress two luncheon salads

¼ cup  Lemon (flavored) Extra Virgin Olive Oil

2 tablespoons Lemon Balsamic Vinegar

1 tablespoon Dijon mustard

½ teaspoon coarsely ground black pepper

Combine all ingredients in a bowl. Whisk until thoroughly mixed.

Spinach & Salmon Salad Makes 2 luncheon salad

2 large handfuls of baby spinach leaves

2 hard cook eggs, cut into slices

1 tablespoon toasted sunflower seeds

4 oz.+ cooked salmon fillets

2 tablespoons+ freshly grated Parmesan cheese

Croutons – if desired

Layer salad ingredients, in order listed. Dress with Lemon-Dijon Vinaigrette right before serving.

Panko-Crusted Salmon . . . Delish!

     Barry “whipped up" this entrée for tonight’s dinner. It was delicious and nutritious. Not only is salmon a good source of protein, just a 4 oz. serving of wild salmon provides a full day’s worth of vitamin D. That same piece of fish also contains over half of the necessary B12, niacin, and selenium; it is also an excellent source of B6 and magnesium. Yes, is does contain fat but it’s the “good” kind – full of omega-3’s—the ones said to reduce inflammation and help fight heart disease, stroke, diabetes, some types of cancers and arthritis.

     Paired with a medley of steamed veggies, we had a REALLY healthy meal that was absolutely delish!

     By the way, he used frozen salmon and wanted me to also mention that he started this dish with partially frozen fillets. So, when you need a last minute entrée, this one fits the bill.

Panko-Crusted Salmon

About 1/3 to ½  cup panko (Japanese bread crumbs)

1 tablespoon minced fresh parsley

Kosher salt and freshly ground black pepper

1 tablespoons+ olive oil

2 (6- to 8-oz.) salmon fillets, boneless and skinless

About 2 tablespoons Dijon mustard

Lemon slices, for serving

1.     Preheat the oven to 400°. Line a baking pan with a cooling rack.

2.     In a small bowl, mix together the panko, parsley, about ¼ teaspoon salt and ¼ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Note – the olive oil is needed to help brown the panko as it bakes.

3.     Generously brush the top and sides of the fillets with Dijon.

4.     Drop each fillet into the panko mixture—mustard side down; press to help the panko adhere.

5.     Again brush the top of each fillet with mustard and flip so it now rests in the panko; press to adhere + also make sure the panko has adhered to the sides during this process.

Brush top of fillet with mustard.

Flip so mustard covered side in now in the panko.

Pat and press so top, bottom and sides of salmon are covered in panko.

6.     Place the fillets on the cooling rack (this allows heat to circulate on all side as the salmon results and results in a crisp crust on both the top and bottom).

7.     Bake for approximately 20 minutes. 

8.     Turn oven to the broil setting and broil for 5 to 10 minutes. (Adjust times for smaller portions -- fish should flake but still be moist.)

9.     Serve with a slice of lemon.

Recipe without photos:

Panko-Crusted Salmon

About 1/3 to ½  cup panko (Japanese bread crumbs)

1 tablespoon minced fresh parsley

Kosher salt and freshly ground black pepper

1 tablespoons+ olive oil

2 (6- to 8-oz.) salmon fillets, boneless and skinless

About 2 tablespoons Dijon mustard

Lemon slices, for serving

1.     Preheat the oven to 400°. Line a baking pan with a cooling rack.

2.     In a small bowl, mix together the panko, parsley, about ¼ teaspoon salt and ¼ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Note – the olive oil is needed to help brown the panko as it bakes

3.     Generously brush the top and sides of the fillets with Dijon.

4.     Drop each fillet into the panko mixture—mustard side down; press to help the panko adhere.

5.     Again brush the top of each fillet with mustard and flip so it now rests in the panko; press to adhere + also make sure the panko has adhered to the sides during this process.

6.     Place the fillets on the cooling rack (this allows heat to circulate on all side as the salmon results and results in a crisp crust on both the top and bottom).

7.     Bake for approximately 20 minutes.

8.     Turn oven to the broil setting and broil for 5 to 10 minutes. (Adjust times for smaller portions -- fish should flake but still be moist.)

9.     Serve with a slice of lemon.