Late Summer Salmon Salad with Smoky Maple Dressing

This is one of the tastiest salad entrees you will ever eat.  The recipe calls for Smoky Maple Syrup. If you cannot find it, you can simply add 1/4 tsp. of Liquid Smoke to the maple syrup and it will give you the same taste.

Ingredients

Salmon Filet for 2, cooked according to your technique (see below for mine)

Arugula

1 Granny Smith apple, peeled and cut into thin slices

Fresh lemon juice

Sliced cremini mushrooms

Dried fruit, unsweetened (I used cranberries & blueberries)

Glazed or toasted pecans, halves or chopped

White NY Cheddar

Dressing:

1/2 c Smoky 100% Maple Syrup

1/8 c Grey Poupon Course Grain Mustard

While salmon is cooking, whisk together dressing ingredients and set aside. 

Prepare apple and toss with a squeeze or 2 of lemon juice. On 2 plates put a handful or so of arugula. Layer with apple slices, mushrooms, dried fruit, pecans, and slices of cheddar. Place one piece of salmon in center of each plate and drizzle with Smoky Maple Dressing.

Here's how I cook my salmon:  Make a foil packet big enough for the piece of salmon, place the salmon in the middle of the packet, skin side down. Drizzle with maple syrup and close up the packet. Place the packet in a cast iron pan (you can use any heavy bottom pan or pot) and place the lid on. Steam over medium heat for about 8-12 minutes depending on how thick the salmon is and the doneness you prefer. Using a spatula, lift the salmon off the skin. That's it!

Recipe inspired by Crown Maple.

Quinoa, Cannellini Bean & Tomato Salad

I've been wanting to make a dish using quinoa and when I invited girlfriends over for lunch, I knew I wanted to make a salad.  I decided to make something using quinoa seeds and the results were amazing!  Everyone loved it and wanted the recipe.  I rarely measure when I create my own recipe and then have to go back and figure it out.  This salad is easy to make.  The Parmesan crisps add a little crunch and a squeeze of lime heightens the taste a bit.  Here goes ...

Ingredients

2 1/2 cups quinoa, rinsed well and drained

4 cups vegetable broth

1-1/2 cups red and yellow cherry tomatoes, halved

1 medium red onion, chopped fine

1/4 c cilantro, chopped fine

2 cans cannellini beans, rinsed & drained

1/3 c capers

1/3 c pine nuts, toasted (you can substitute slivered almonds)

1/3 c olive oil

juice of 2 lemons

1 T lemon finely grated lemon zest

2 cloves minced garlic cloves

2 tsp. salt

1 tsp. pepper

Crumbled feta cheese (optional)

Arugula (optional)

Parmesan Crisps

1/2 c grated parmesan cheese

1 T flour

1/8 tsp cayenne pepper

Bring the vegetable broth to a boil in a large saucepan.  Add the quinoa and simmer approximately 15 minutes or until the broth is absorbed. Remove from heat and let cool.

Toss in the tomatoes, cilantro, onion, beans, capers and nuts.

Whisk together the olive oil, lemon juice & zest, garlic and salt & pepper. Pour over quinoa mixture and mix until well combined.  Note:  If you decide to add the Feta, you would do so at this point.

Preheat oven to 425*.  On a parchment lined baking sheet, divide the parmesan mixture into 9 mounds using a tablespoon.  Flatten each mound with a spoon or your finger.  Bake on bottom rack in oven for 10-12 minutes or until nicely browned and crispy.  Keep an eye on them as they go quickly toward the end.  Remove from oven and cool.

Arrange arugula on individual plates.  Using a muffin scoop, place two scoops of quinoa on each plate and add a parmesan crisp to each.  Serve with a lime wedge.  

YUM!

Heavenly Fruitful Delight

This is a very refreshing delight that can be served as dessert or an alternative to fruit salad.  I love all the flavors mingling together, and is this is one of those things that I cannot get enough of.  Just love this as a nice change from the rich, decadent desserts I gravitate to.  Tip:  The longer you chill it, the more the flavors will marry for a better result.  I would suggest a minimum of 2 hours, although you could certainly serve it earlier if temptation gets the best of you!

Ingredients:

1 8 oz. pkg. cream cheese, softened
1 20 oz. can crushed pineapple, undrained, yes UNdrained

1 20 oz. can chunk pineapple, drained
1 11 oz. can Mandarin oranges
8 oz. fresh blueberries
1 3.5 oz. pkg. vanilla INSTANT pudding, dry
8 oz. container of non-dairy frozen topping, thawed
1/2 c chopped pecans (I prefer to toast them first)

In a large bowl combine cream cheese with undrained crushed pineapple until well blended.  Add in chunk pineapple, oranges and dry pudding.  Stir until combined.  Fold in non-dairy topping and pecans.  Chill until ready to serve!

Note: Feel free to add other types of fruit.  You can omit the blueberries, but the pineapple & oranges are necessary to obtain the best flavor.

Adapted from my Aunt Nancy's recipe.





Have a delightful day!