Salmon Salad and Carl Yells “Cookie”!
Did you have a good weekend? I hope you did! I hope you had fun with friends and family and that you ate yummy food. It would be fine if you got your chores done too, but that’s not nearly as fun, so let’s not talk about it, OK?
We had a nice weekend.
We ate out for our friend, Nolan’s birthday on Sat. I had some Mahi Mahi, which I’ve never had before. It was yummy!
Two sets of friends had baby girls, one day apart. I can’t wait to meet them!! (Update!! I have now met one small newborn… OH MY!! She is cute!!! I held her for a really long time. We’re friends.)
Husband sawÃ‚ Prometheus in theaters twice. I saw it zero times. We’re both happy with our choices.
On Friday, since I didn’t have any pizza dough made and since I did have leftover Mac and Cheese, I made Pizza Pasta. It was delicious. We ate it ALL. I will post the recipe soon, since my cousin, Kate, asked for it. 🙂
Husband and I finally joined the 21st century and got iPhones. I’m totally in smit with my iPhone. And, incidentally, it’s helped me to not check FB and email so often, because I get a notification when someone has something to tell me. The photos I took for this post were taken on my iPhone. It’s pretty handy and I’m finding that I take a lot more photos this way. Although I won’t stop using my good camera either.Ã‚ It is also great for reading the DYAC funnies, which, yesterday, had Husband and I in stitches and hardly able to breathe we were laughing so hard. So far, I think this one is my favorite. I have only bought one app, Talking Carl. He makes me laugh a lot. Right now he’s mimicking my typing… then he just yelled, “COOKIE”. My thoughts exactly, Carl. Dog doesn’t appreciate him, especially when I make the horns (or whatever that instrument is) play. He’s like a child who, when ignored, keeps trying to get your attention. I’m trying not to laugh so he won’t know how funny he is.
I have a Crock Pot full o’beans. I’m going to make Summer Chili when I film the show tomorrow. I want to eat it now. I will wait, only because it’s not cooked yet.
One of the disadvantages to being a food blogger is I’m thinking about food all the time. Perhaps I would be regardless of my job. It means I want to eat everything I’m writing about all the time. I don’t, but I want to. Right now, instead of snacking on the Honey-Sesame Salmon Salad with Crispy PotatoesÃ‚ that I’m about to post about, I’m eating cheese and leftover popcorn. It tastes good and all, just not quite the same. It’s OK, it will just make me all the more excited to make it again.
On Sat, after watching many many episodes of Take Home Chef, I was craving Peanut Butter Chocolate Chunk Cookies. I couldn’t find the recipe online, so I made it while watching and pausing the episode on my phone. I totally did things in the wrong order, but they turned out amazing. Um, I ate three. They were not small cookies. I felt a little sick afterwards. That didn’t deter me from eating another the following day. There are two left. I’m eating a nectarine instead of a cookie (after my popcorn and cheese snack). Oh boy! I love nectarines! Possibly my favorite stone fruit.
Enough of the random things, here’s the recipe for the salad. My friend, Sunshine, asked for it…
|Honey-Sesame Salmon Salad with Crispy Potatoes||
- Marinade: 2 T honey
- 2 T red wine vinegar
- 1/2 t salt
- 1/4 C white vinegar
- 1 T dijon mustard
- 2 salmon filets
- Salad: 2-4 C lettuce
- 2 hard boiled eggs, sliced
- 1/2 large tomato cut into chunks
- potato wedges
- toasted sesame seeds
- orange vinaigrette
- Whisk marinade ingredients together. Place salmon skin-side up in a container and marinate in the refrigerator about 30 minutes.
- Grease an oven proof dish. Pour marinade in. Place salmon skin-side down. Bake at 350F for 20-30 minutes, or until it reaches 160F.
- Let salmon cool a bit. Remove skin and break into large pieces.
- Toast sesame seeds in a dry skillet for a few minutes.
- Toss lettuce and tomato with vinaigrette. Top with salmon, egg slices, potato wedges, croutons, sesame seeds, and a little more vinaigrette.
- 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 C cubed bread
- 1 T olive oil
- Toss cubed bread with oil, salt, and pepper.
- Broil 5 minutes in toaster oven, flip, and broil 2 minutes more.
- Let sit 5 minutes.
- 1/4 C orange juice (from 1 to 3 oranges, depending on size and juiciness)
- 1/8 C good olive oil
- 1/8 C red wine vinegar
- Whisk orange juice, salt, pepper, and vinegar. While whisking, stream in olive oil, creating an emulsion.