salmon

May 13, 2010

Pesto & Smoked Salmon Potato Salad

mel entree, recipe, sides & bites basil, pesto, potatoes, salmon

Pesto & Smoked Salmon Potato Salad

I don’t know about you, viagra 40mg but I’m so ready for summer. Long, help hot days at the beach, flip flops and the smell of sunscreen, and cookouts. There’s no better way to end a day at the beach than with something grilled and a frosty beer. And you always need a good side dish for all of that grilled goodness. This potato salad is one of those things you can pull together in the morning let it hang out until you’re ready for it. Not only will it keep a long time, the flavors will actually get better.

Pesto is one of those things everyone has had a hundred times and mostly it’s nice but not exceptional. I’ve always liked, but never loved pesto. Now I know it’s because I had never had really, truly good Italian pesto. And I think the secret isn’t in the olive oil or the basil. I think it’s the cheese. You gotta go for the aged Pecorino – the good stuff. None of that pre-grated Parmesan nonsense. That will get you merely passable pesto. I also skipped the garlic. I know what you’re saying – pesto isn’t pesto without the garlic. But I swear I didn’t taste any garlic in my Italian pesto, so I skipped it. And it was just perfect. I never thought I’d prefer something without the garlic, but I do.

Pesto & Smoked Salmon Potato Salad

Now that you have your perfect pesto, a delicious side salad is easy. Pasta with fresh vegetables, whole grains, couscous or potatoes. You can put it on anything and your salad will be great. I chose potatoes and smoked salmon because that’s what I had. And now I have a lunch that I just can’t wait to eat!

October 16, 2009

Smoked Salmon, Goat Cheese & Spinach Empanadas

mel breakfast, entree, recipe, sides & bites empanada, goat cheese, salmon, smoked salmon, spinach

Smoked Salmon, <a href= viagra Goat Cheese & Spinach Empanadas” />

Around these parts, everyone loves empanadas and you can get them pretty much anywhere. The Cuban kind are usually filled with ground beef picadillo and deep fried. Very tasty, but not exactly light.

Argentine empanadas are usually baked and filled with just about anything: tuna with pepper and onions, corn, Mediterranean-spiced lamb, spinach and ricotta, ham and cheese, chicken fricasse, cheese and onion. The list goes on and on. This is what I love about empanadas – there are endless possibilities.

This morning, I stuffed some store-bought shells with smoked salmon, goat cheese and spinach. It took all of 10 minutes to prepare, then into the oven for a half hour. The result? A delicious snack or light lunch. They’d also make a great addition to a brunch buffet.

A note on ingredients: I’m lucky enough to be able to find frozen, pre-cut empanada shells at any local grocery store. If you’re having trouble finding them, you can order online, substitute frozen pie shell dough or make your own.

Related: Empanadas Three Ways

May 1, 2008

dijon potato & green bean salad

mel entree, recipe, sides & bites eggs, green beans, potato, salad, salmon

dijon potato & green bean salad

I bookmarked this potato salad a few weeks ago and finally got around to making it for lunch. Potatoes, ampoule green beans, prescription salmon and hard boiled eggs with a sharp Dijon-y dressing. I’m usually tempted to add all manner of exotic spices or unexpected ingredients to recipes, but I didn’t want to mess with this salad much. I only tweaked the dressing and omitted the capers.

It’s a nice balance of starch, vegetables and protein that filled me up but didn’t feel too heavy. Honestly, it’s a perfect lunch since it doesn’t even require that strenuous trip down a flight of stairs to the microwave. So glad I’ve got leftovers for tomorrow!

April 25, 2008

citrusy salmon tacos

mel entree, recipe, sides & bites citrus, salmon, tacos

citrusy salmon tacos

When we were in Austin for SxSW this year, allergy we followed someone’s recommendation to get some tacos at Torchy’s. I can’t remember where I read about it or who recommended it, mind but I wish I could thank them. The tacos were fresh and inventive and your tacos are cooked to order in an old van. You can also order a bucket of beers from the bar next door. Too bad I had a raging hangover from too many free Phizz-tinis the night before. (Don’t ask.) I had a seared tuna taco and shredded pork one. We ate them at a tiny metal garden table as the sun set. It was a perfect last meal in Austin.

Since my husband is addicted to all manner of Mexican food, I make tacos regularly and have started branching out from the traditional meat with onions, cilantro and lime juice. Last night, I broiled a couple of salmon filets simply with salt and pepper. Then I topped them off with a salad of yellow onion, radicchio, yellow carrots, cilantro, lemon & lime. They were really light and refreshing. Perfect for a sunset and a beer. Too bad all we had was seltzer and the TV.