I Love This Yummy Salad – Episode 32
Salmon has become quite a staple in our home. I’m a big fan of baking it. It’s easy and always tastes good. We can each eat a whole fillet, but I’m finding that we often have leftovers. So, I’ve been saving them for yummy salads. You don’t need much in this salad, because there are so many other flavors… Fresh corn off the cob, zucchini, roasted and salted almonds, crispy potatoes, fried egg, cornbread croutons, green beans, and a delicious honey-mustard dressing over some lettuce.
Oh boy was it good! I was so happy to eat it!
When I was thinking about what to make for this week’s episode (we’re at episode 32 now!!), I wasn’t sure what to do. Then I remembered this salad that I’d made for myself for lunch a few weeks ago. I had to do it. I just couldn’t help myself.
If you’re not crazy about fish, don’t worry, I think leftover chicken, beef, or pork would work just fine (or omit the meat altogether). I think I’d pick chicken as my substitute preference, but if you’re preparing it, it’s your meal, so make it how you’ll enjoy it!
The original recipe for the cornbread isÃ‚ The Pioneer Woman’s recipe. It’s my favorite!
Even though we still had produce in our kitchen, I really missed getting a box last week. I was so happy to open this week’s box that I had to take a photo of it.
Weekly sign telling you what I’m making.
Pretty lace tablecloth and dishes, all ready for photos. The tablecloth was my Oma’s. I think of her all the time. I miss her. The dishes are from all different places. Antique stores, sales, friends… all special.
I hope you enjoy the show. I sure enjoyed making it for you! Especially the part where I got to eat the food.
|Salmon and Corn Salad||
- 1 t olive oil
- 1/4 C leftover salmon, cold
- 1/4 to 1/2 C crispy potatoes (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)
- 1/4 C corn off the cob
- 1/4 C green beans, chopped
- 1/4 C zucchini, chopped
- 1 egg, fried
- 2 T almonds, chopped
- 2 C lettuce
- 1/2 C cornbread croutons
- (If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
- Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
- Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.
- 1 salmon fillet
- 1 t olive oil
- 1 T soy sauce
- 2 T apple cider vinegar
- 2 T red wine vinegar
- 1/4 C water
- Grease oven-proof pan with oil.
- Place salmon in the pan.
- Combine remaining ingredients and pour over salmon.
- Bake at 350F for 30-45* minutes (or until internal temperature of salmon reaches 160F).
*I used the toaster oven, so it took 45 minutes. A conventional oven may be quicker.
(I used leftover salmon for the show, but this is the recipe I’d made.)
- 4-5 small to medium potatoes
- 1 to 1 1/2 t olive oil
- Slice potatoes in small wedges.
- Toss with olive oil, salt, and pepper.
- Bake at 350F for 30 minutes, flipping once.
- 1 T dijon
- 1 T honey
- 2-3 T apple cider vinegar
- 1/4 C olive oil
- 1/4 t salt
- 11/8 t pepper
- Whisk together dijon, honey, vinegar, salt, and pepper.
- Slowly stream in oil, whisking to emulsify.
Makes about 1/2 C of dressing.
- 1 C cornbread, cubed
- 1 t olive oil
- Toss cubes of cornbread with oil, salt, and pepper.
- Bake for 15 minutes at 350F.
This recipe can be found on Tuesday of this week’s menu!