Good day to you!  Sometimes dinners can be rushed and you need a quick and easy solution but still keep the food “somewhat” healthy.  Today’s feature is dead easy and if I might add quite tasty.  I might be biased as I love salmon – especially fresh Atlantic salmon.

However, any salmon will work and be just as yummy.  It is all about the flavoring combination and individual taste buds. For this dish I went with a lemon dill combination hit with a little heat of the red pepper flakes.  Over the years, I have cooked salmon in many different ways whether it be roasted, poached, grilled or as today – just a simple pan sear.

I will not get into the specifics but I will say… 8 mins to salmon!  Hello…. that is faster than grabbing dirty bird on the way home.

Ingredients

• 4 Pieces of Salmon
• Onion flakes, or powder
• Pinch of crushed red pepper flakes
• Pinch of Dill, dried
• Salt and Pepper
• 1 Tbsp. Butter
• Juice of Lemon
• Drizzle of olive oil

Method

1. Bring a sauce pan up to medium high heat.
2. Mix all the dry ingredients in a bowl, leaving out the lemon and rub it all over the salmon.
3. Add half the butter and the olive oil to the preheated pan and lay the salmon in the pan.
4. No need to move the salmon in the pan.  let it get a nice sear about 3-4 minutes.
5. Once the sear is achieved, flip the salmon and let cook 2 more minutes on the other side.
6. Remove from pan and set aside.
7. Add the other half of the butter and the juice from the lemon.
8. Let reduce to a little sauce to drizzle over the salmon upon serving.
9. ENJOY!

Zesty Tip: By adding a little bit of olive oil to the butter in the pan, it prevents the butter from burning as the oil has a higher heat tolerance than butter.  It also adds a nice flavor to the slamon.

OK well another recipe complete.  Now you just have to go make it and tell me if it was thumbs up or down.  If it was mediocre you can tell me it was thumbs sideways.  Zesty Junior started that the last couple of years… I find it funny.  The most recent was on the blueberry muffins.  Hey Dad, ” something about these tastes weird, I give them thumbs sideways”.  Haha what a cat.

Talk to you all on Friday – whooo hoooo.  have a super day and keep smiling.

Take care

zesty

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Whooo Hoooo – I am back home!  But it is cold…. damn weather and only to get worse.  I might have something that you can whip up and warm up for those cool evenings.  How many of us are busy as a beaver and feel we make up excuses to eat healthy?  Pick me Pick me… but with this simple salmon dish, you are in and out of the kitchen in 15 minutes, eating on the couch or table and happy as a clam.

For those of you who are not fans of salmon this will work with any protein for the most part.  White fish, chicken, pork, tofu – you name it it will taste great.  The dish is all about the relish.  The freshness of lemon, combined with the sweetness of the raisins and the crunch of the almonds.

Ingredients

• 4 Salmon portions
• 1 Clove of garlic
• 1 tbsp. Balsamic
• 3 Tbsp. Raisins
• 1/4 cup Almonds, toasted
• Zest of 1 Lemon
• 1 Tbsp. Olive Oil
• Fresh Tarragon
• Salt and Pepper

Method

1. Preheat oven to 400 degrees F.
2. Lightly rub olive oil, salt and pepper over salmon.  Roast in the oven about 8 minutes per inch of thickness
3. In a large pan, add remaining olive oil to pan. Saute garlic and shallot until translucent about 4 minutes.
4. Add balsamic vinegar, lemon zest, raisins and let simmer for 5 minutes.
5. Finish the relish with the toasted almonds.
6. Top the salmon with the relish, tarragon and serve over salad.
7. ENJOY!

Zesty Tip: Try not to overcook the salmon.  The last thing you want is dry overcooked salmon.  If you want a little more lemon flavor you can cook the salmon in a little bit of the lemon juice to cook the salmon.

Alright, I have a busy day of catch up at the office.  I will talk to you all on Wednesday but until then have a good start to your week and keep smiling.

Take care

zesty

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Hi All!  First of all I would like to thank you for all the emails and comments on New York City and listing your experiences and choices for when we land there in full force later next week.  I am pretty excited and cannot wait to explore the big Apple.

As we get onto the food of the night last night, I opted for simple flavors with big taste.  What do you get when you combine salmon, Canadian maple syrup, mustard, garlic, lemon and  butter? To describe in more detail the salmon was very tasty!  The crusted bread crumbs on top mixed with lemon zest and butter really brought it over the top.  Super simple to make and takes just 8-9 minutes.

I paired the salmon with the nice crunch of homemade Kale chips which turned out to be a great combination.  Ever have Kale chips?  So delicious and oh so easy!!

Ingredients (Serves 4)

• 4 Portions of Salmon
• 2 Tbsp. Maple Syrup
• 2 Tbsp. Mustard
• 1 clove of garlic, minced
• Salt and Pepper
• Sprinkle Red pepper flakes
• 1/2 Tsp. Lemon zest
• 1 Tbsp. Butter
• 3/4 Cup bread crumbs

Method

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, combine maple syrup, mustard, red pepper flakes, salt, pepper and garlic and mix together.
4. In another bowl, melt the butter in the microwave; then add lemon and breadcrumbs.  Mix together and set aside.
5. Lay out the salmon pieces on the parchment paper.  Place the maple mustard mixture over the top with a spoon and rub it in gently; continue you for all 4 pieces.
6. Then spoon the bread crumb mixture on top.
7. Bake in the oven for about 8 minutes.  Switch oven to broil if need be to create a golden brown crust on the top.
8. ENJOY!

Zesty Tip: You can try whatever type of protein you want with this combination.  White fish, chicken, or even pork would work with this flavor profile.

There you go, I hope you enjoyed this simple versatile recipe that really pushes the flavor to the next level by just using simple fresh ingredients.  I am heading to work to wrap up the week and than it is back to yard work.

The grass needs to be cut, flower beds need weeding and some pruning is awaiting in the garden.  Speaking of garden – it is coming along really well and I will share with you some of the highlights at the first of the week.

Have a super weekend.

Take care

zesty

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Good morning everyone.  Have I got a fun dish for you to try today.  Simple, easy and very tasty.  I was extremely impressed with the roasted vegetables in this dish.  The broccoli flavored with the onions and carrots were nice and tender yet crispy.  The flavor on the salmon was very good.  I used a sun-dried tomato and oregano vinaigrette which added a nice contrasting flavor to the basil and paprika.

This literally took 5 minutes to prepare and about 45-50 to cook.  The addition of the bread crumbs and the parmesan cheese at the very end added a nice texture to the salmon.  The overall outcome makes me believe that fish fillets baked on a bed of vegetables, makes an easy and nutritious one dish dinner.

Ingredients

• 3-4 Salmon pieces
• 2 Tbsp. Fat free Vinaigrette
• 1 Tbsp. Fine dried bread crumbs
• 1 Tbsp. Finely grated Parmesan cheese
• 1/4 Tsp. Paprika
• 1 Tbsp. Olive oil
• 1 Cup  Broccoli florets
• 1 Cup Carrot ( chopped )
• 1 Cup Frozen corn ( thawed )
• 1 Small onion ( chopped)
• 1 Tsp. Dried basil
• 1/4 Tsp. Black pepper

Method

1. Place fillets in a shallow dish and brush with the vinaigrette. Cover and refrigerate.
2. In a small bowl, combine the bread crumbs with the paremesan cheese and paprika



3. Preheat oven to 425.  Brush a 13 * 9 oven proof dish with oil.



4. In a large mixing bowl, mix together broccoli, carrot, corn, onion, basil and black pepper.  Cover with foil and bake for 35-40 minutes or until the vegetables are just tender
5. Uncover the dish and top the vegetables with the salmon.  Cover again and bake for 8-10 minutes or until the fish is just cooked and still moist in the thickest part.
6. Uncover the dish and sprinkle with bread crumb mixture.  Bake, uncovered, for a further 2-3 minutes or until the topping is golden. ?
7. ENJOY!

Zesty Tip: When using dried herbs make sure they are fresh and do note that they should be added at the start of the cooking process as they take longer to add impact to the dish.  Fresh herbs can be added at the very end of the cooking process.  You can also re-hydrate the dried herbs by tossing them in a little olive oil.  I recommend keeping dried herbs no longer than 6 months.

Have a super Wednesday!  I am going to get caught up on some work now as I made the big mistake of taking yesterday off…… bad idea zesty.  Let’s get cracking and I will talk to you on Friday.

Take care

zesty

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OK, before I begin let me apologize and explain for my whereabouts last Friday and my lack of post. Let’s just say that last week was a long week with a lot of traveling and a few wrinkles a long the way. On Thursday afternoon I left West Virginia and had a pit stop in Chicago before boarding to Toronto and doing an overnight before flying home on Friday morning.

The first flight from West Virginia started off about an hour late which started to have me worry a little bit because my time in O’Hare was tightening up and I am not familiar with that airport. After studying the map of the airport I knew my time was going to be tight. I started on foot and pretty much ran for the gate through the maze of people and boarded the plane as pretty much the last person but with time to spare. I am sweating by this time, so I get settled into my seat and crank on the cool air. Little did I know that I would be sitting in this seat on the runway for about 2 hrs and 15 minutes waiting to take off.  Grrrr but you know I have so much patience I just let it roll off my back and think positive.

All of a sudden, the captain comes over the air “Flight attendants, prepare for take off”. We are ready to go! A few minutes elapse, and we are not moving and all of a sudden I feel the plane doing a u turn and leaving the runway. I am slightly perplexed but assume everyone has everything under control. A minute later the captain comes over the air “Ladies and gentleman, at United air we are committed to offering superior service and safety to all our flights and at this point I cannot continue flying this plane. I just found out my Dad has passed away and I cannot fly. I will take you back to the gate and we will look at getting another captain”.  I say to myself… Holy shit – I cannot be mad – this is awful.  Meanwhile we are waiting for another captain but are soon to find out the flight is canceled. At this point there are about 300 people looking for a new flight and a hotel as there are no more flights to Toronto this late in the day.

Now the fun begins…. I am starving and cannot wait in the line, it is damn well huge. I wander around and get a snack and come back- all the while I call my travel agent and she works her magic as always (Thanks Christine) and I am booked on a flight in the am. But now I need a hotel. I am hot, sweaty, hungry and soon to be cranky but not there yet. Finally I get a hotel and take the shuttle back to the room and order a pizza. All is well but I am pretty tired at this time – since it is midnight and the flight was supposed to depart at 6:31pm.  Oh dear.

Zesty Meets Elvis

Well not literally, but I was in Tupelo, MS last week and was within 3 miles of Elvis’ birthplace so I thought I would take a visit before driving to Alabama.  There was a park, museum, his old homestead and a souvenir shop.  I snapped a few pictures on my smart phone ( apologize for the quality ) and picked up a couple of gifts for the family.

I am not a huge Elvis fan but being so close  – I just had to pop in for a visit.

Teriyaki Salmon

Saturday night, I was shopping at the grocery store and I was super hungry….. bad idea I know but look at what I found.  At the sushi section, I was poking my nose around when this little gourmet bowl looked up at me.

Teritaki salmon with a top some julienne carrots and sticky rice.  The salmon had a lite coating of teriyaki flavor as well as a variety of toasted sesame seeds and a sporadic green onion.  I was all over this in a heartbeat.  At $6.00 for a ready made meal, it was fair for sure considering all of the other fast food I could have picked.  As soon I got home, I ripped off the lid and popped this in the microwave for 2 minutes and I was a happy boy.

The salmon was flavorful, juicy and the carrots were crunchy.  The sticky rice was just that.  I loved it.  It was such a hit that I went back to pick up a couple more.  One for Mrs. zesty and one for today’s lunch.

Well that was a long winded post but I felt I had to enlighten you with my “luck” while traveling and I just had to share both Elvis and the salmon.  Have a super Monday and I will share some more words with you on hump day.

Take care

zesty

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Here I am cooking for you in a strange new kitchen. In the spotlight and on the spot! I say on the spot because I am standing in today for your beloved ZestyCook.

Now before go “ahhhh…” and CLICK away all disappointed. Give me a chance to explain myself. Because I understand your disappointment. I too am a fan of the Zest Man! In fact I used to lurk right here in this very kitchen, long before I ever had the guts to put my foodie-butt into the blogsphere. You see this site was an inspiration to me and one of the reasons I started Sippity Sup- Serious Fun Food.

So you see, I wanna do a good job. I wanna do a Zesty  good job.  But zesty is a complex adjective. It can mean spicy. I like spicy. But knowing what I know about Cory, I need something with a bit of soupçon, something with more subtlety than the slap in the face of straight, blazing heat. I am looking for a deeper, earthier more nuanced brand of spicy zest.  So I am choosing a recipe I’ll call Zesty Seared Salmon. To “spice” it I am turning to chili powder and cinnamon. Which may seem like an odd combination to you. But, not really when you consider an amusing little fact that I am hoping will amuse you! Cinnamon and chili powder are the two most common spices found in American households.

Plus the combination is not entirely unheard of especially in Indian cuisine. So those two facts tell me that I can make a good spice rub with just these two powders and a bit of salt.

I am going to rub this combination on some gorgeous Pacific salmon fillets. These babies and their deep red flesh are the real deal. The “pinker” Atlantic farm raised salmon (that is way too common in our groceries stores) is artificially colored with chemicals.  Not only is that disgusting to think about, but Seafood Watch rates farm raised Atlantic salmon as AVOID, partly due to the atrocious manner in which it is raised. It takes three pounds of feeder fish to raise every pound of salmon. How can that be sustained very much longer? Besides the Environmental Defense Fund has issued a health advisory against farmed salmon due to “high levels of PCBs” in its flesh. I am not trying to scare you– I just want you to live long enough to come visit me at Sippity Sup!

None of this means you shouldn’t eat salmon. But when you do eat it. Go for the very best. My salmon was wild caught. Seafood Watch rates it a BEST CHOICE because Pacific “salmon are among the most intensively managed species in the world, with excellent monitoring of both the fish populations and the fishery itself.” Besides, when it comes to the most important factor I need in choosing salmon, wild salmon wins hands down. It simply tastes better. Need Sup! say more?

Searing fish is really one of the easiest ways I know to cook it too. I realize that there are people out there who have a bit of fear when it comes to cooking fish. If that describes you then this is a good technique to master because it is very straightforward and even a bit intuitive if you watch and pay attention.

For this particular preparation choose salmon fillets with the skin on and start by washing and drying them. Drying them well is very important in achieving that super crunchy skin that is so delicious. Wet fillets just don’t crisp up as well.

Ingredients

• 1 Tsp. chili powder
• 1?2 Tsp. cinnamon
• 1?4 Tsp. kosher salt
• 1?4 Tsp. cracked black pepper
• 2 wild-caught salmon fillets with skin attached

Method

1. Wash and completely dry the salmon fillets.



2. In a small bowl mix 1 teaspoon chili powder, 1/2-teaspoon cinnamon, and a 1/4-teaspoon each of salt and pepper. Sprinkle this mixture on both sides of 4 salmon fillets.
3. Heat 2 tablespoons of canola oil and 1 scant teaspoon of sesame oil in a large sauté pan. Choose a pan that is large enough to give each fillet plenty of room.
4. When the oil is very hot, almost smoking; add the salmon, skin side down. Cook it until the skin is very crisp, dark brown and releases easily from the pan. This should take 3 to 4 minutes.



5. Do not be tempted to check or move the fish around in the pan during this time. You will only succeed in making it stick to the pan or worse ruin your beautifully crisp skin.
6. You will notice that the fish gets lighter and more opaque. Do not let it cook more than about 1/4 of the way through at this point. You might be worried that the rest of the fish seems quite raw, but honestly this is a good thing. Once the skin has crisped flip the fish, and cook it an additional 2 (maybe 3) minutes more.
7. Do not let it cook all the way through. The fish will continue to cook after it leaves the pan. Your goal is a succulent flesh graduating from a rare center outwards to a crispy crackly skin.
8. Serve the fish warm or at room temperature.
9. ENJOY!

Zesty Tip: I promise. Though there is no reason why you can’t use a non-stick pan. I just don’t trust Teflon for some irrational reason… it’s the conspiracy theorist in me!  Another thing about searing fish is the noticeable changes it goes through as it cooks. Fatty fish like salmon will actually visibly shrink as soon as it hits the pan. Watch for this. It is key in indicating that your pan is properly heated.

I am serving mine very simply, with arugula. I am going to put the arugula raw onto the plate and top it with very hot shitake mushrooms and shallots sautéed in a little canola oil. You can also add a tiny bit of sesame oil to the pan if you like.   I say “tiny bit” and “if you like” because I want you to keep in mind what wine you choose to pair with this meal. Fish need not always be paired with white wine. The flavors you choose to accompany it however will help you decide between red and white in this case.

My brother Grant has paired it with a Pinot Noir.

Too much of the sesame flavor won’t really help this pairing. But a tiny bit does not conflict with the wine and will really round out the palate on this meal and make this a complete experience!

Zesty Here

I want to send a special thank you to Greg for a great post.  make sure you check out Sippity Sup! if you have not done so already.  Great work Greg.  Have a great weekend everybody and I will see you all on Monday.

Take care

zesty

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I cannot believe that it is Tuesday already.  Back to the grind as Christmas is now over.  Oh well – we must move on.  Yesterday was a huge shopping day for the house, we picked up some new bedding, some regular supplies, a new microwave and well some clothes…. but that is normal.

Remember a few weeks back when I posted about a huge food night at the zesty in laws?  Well I never posted one of the menu items as of yet because I couldn’t find any good pictures.  Well the good news is I found them and I think you may like it.

Ingredients

• 1 lb Salmon fillets, no bones
• 2 egg whites
• 6 Tbsp. unsalted butter
• 2 Tsp. Salt
• 1-1/2 Tbsp. fresh ground pepper
• 2-3 Cups heavy cream, 36-38%, well chilled
• 8 Scallops, firm “feet” removed and reserved.
• 3-4 Peices dill with fronds removed, stems reserved.

Sauce

• 2 Tbsp. minced onion
• Reserved scallop feet
• Dill stems
• 1 Cup white wine
• 1 Cup water
• 1/2 Cup heavy cream

Method

1. Using a food processor, puree the egg whites and the salmon until smooth, use as is or pass through fine sieve to smooth even further. Then chill for at least 2 hours.







2. Whip butter salt and all the pepper until smooth, then add the fish puree and blend until well mixed.
3. Slowly add the cream, in a steady stream to allow full incorporation.
4. Layer 1/2 of the mix in a 4×11 inch loaf pan tamp to settle any air bubbles. Next place scallops and dill in the center of the mixture and cover with the remaining mix and tamp the mixture once again.
5. Cover with buttered parchment and back in a water bath for 90 minutes in an oven preheated to 275 F. Water bath should be about 3/4 up the sides of the loaf pan.
6. Cool for 2-3 hours or overnight. Remove from mold and serve with sauce.
7. Saute onions until soft and not browned and add scallops and dill stems. Cook for 30 sec over low heat and add water and wine and reduce until little 1/4 cup remaining and add cream.



8. Bring to a boil to thicken and then strain.
9. Serve slice mousseline  with sauce over, or under the slice.



10. ENJOY!

Zesty Tip: The same mix of fish can be poached in water for a quenelle and sauced then serve warm.

Well I better get going and get ready for work.  I will talk to you tomorrow for sure.  Any big plans for the new year?

Take care

zesty

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Hello ZestyCook readers! My name is Marianne, and you can find me over at from french fries to flax seeds. Food has been a passion of mine since I was a little kid, and more recently I’ve really become interested in healthy eating and finding that balance between nutrition and pleasure. I am currently working on a career change, and will be (hopefully) starting my program to become a Registered Dietitian next September.

When Zesty put the call out for some guest posts, I jumped on the chance to share a family favorite recipe with you all. It was featured on my blog a little while back, and I had a few requests for the recipe then. It definitely falls in line with the types of recipes Zesty features on his blog – quick, readily available ingredients, and more specifically – it tastes great.

Can you tell this is one well used recipe around here?

Ingredients

Salmon Loaf (serves 4)

• 2 Cans (213 g) salmon (wild sockeye is preferred, but wild pink salmon is good as well)
• 6 – 7 Soda crackers, crumbled
• 1 Tsp. lemon juice
• 3 Tbsp. milk
• 1 Tbsp. melted butter
• Pepper to taste
• 2 eggs

Method

1. Preheat oven to 375 degrees F.
2. Mix all ingredients, except eggs.
3. Beat eggs until fluffy, then fold into mixture.
4. Spread mixture into small loaf pan.
5. Bake for 45 min, or until golden and crispy on top.



6. ENJOY!

You could definitely jazz up the recipe with other herbs and spices, but we like it as is, with just a sprinkle of lemon juice. The recipe doubles well, and the leftovers make great sandwiches. If you like salmon, you should definitely give it a try!

Zesty Here

Thanks Marianne (from french fries to flax seeds) for introducing me to a new idea!  I have never had such a loaf but I know from the ingredients I would love it.  I hope everyone has a great Wednesday and be sure to let me know what you think of this creative creation.

Take care

zesty

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Holy Heat!  Last day of vacation was yesterday and the weather was a scorcher.  The humidity level was so high -  you would sweat standing still.  No complaints here except I would have loved some air conditioning in the house.

To combat the heat we were on the move looking for house fixtures.  We are having a hard time deciding on our flooring so hopefully we will make up our mind soon.  In addition to the flooring it is soon time to make some fixture decisions for the bathroom(s) and kitchens.

Heat up the Pan – It’s Salmon Time

I really love salmon!  It is so simple to cook and very quick when you are in a pinch and your stomach is growling.  For this dish, I was wandering around the kitchen and I noticed some nice navel oranges sitting out.  I thought that this would make the basis for a great sauce.  Add a little brown sugar, splash of water, some pepper and some corn starch and you have a 60 second sauce that will impress anyone.

To go with the salmon, I chose to steam some yellow beans.  One of my favorite summer vegetables when you pair them with a bit of butter and fresh ground pepper.

Ingredients

• Salmon
• Olive Oil
• 1/2 Cup fresh Orange Juice ( some zest as well )
• 2 Tbsp. Brown Sugar
• Black Pepper
• 1/2 Tsp. Corn Starch
• 1 Tbsp. Water

Method

1. Preheat pan over medium heat then add olive oil.



2. Season salmon with black pepper and add to pan; sear on one side ( About 3 minutes )



3. Once brown, flip over and cook for another two minutes.
4. Remove salmon from pan and add orange juice, brown sugar and bring to a slow boil



5. Add cornstarch/water mixture to thicken slightly and simmer
6. Add salmon back in the pan and serve.





7. ENJOY!

Zesty Tip: The one common mistake with preparing salmon ( and other fish for that matter ) is that it is often overcooked.  Once the salmon turns opaque it is done.  Don’t forget that the salmon will continue to cook once you remove it from the heat.

I hope you enjoyed the salmon dish and that your Thursday is great.  Summer seems to be quickly coming to an end as you can see school flyers in the newspapers so make sure you enjoy it while you can!

Take care

zesty

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Hi there Zesty readers!  I’m Angie (from www.angiealltheway.com)  and I’m so pleased to be guest posting for Zesty today and sharing with you a dish that I haven’t stopped thinking about since a meal  I had at the Bier Market while in Toronto in June.   I thought I would try my hand at making my own version of it.

Being Canadian (and especially being a Maritimer), there are some things that we love to shout from the rooftops:

You haven’t tried maple anything until you’ve tried Maple Butter. *drool*
I give you:

Maple Walnut Salmon Over Beet & Goat Cheese Greens

INGREDIENTS (PER PERSON)

The Salmon:

• 1 salmon fillet (or however many people you would like to serve)
• Sea salt
• Fresh ground black pepper



• 1 tbsp Maple butter (you can use maple syrup, but maple butter is where it’s at)

The Greens:

• 2-3 Cups of mixed salad greens or baby spinach
• 1 beet, peeled, cut into bite size pieces
• 3-4 tbsp crumbled goat cheese
• 1/4c walnuts



• 2 tbsp maple butter (to candy the walnuts)

The Vinaigrette (Maple Balsamic) – optional:

*this makes about 1c of vinaigrette but is fantastic for salads or roasted root veggies)

• 5-6 tbsp Balsamic vinegar
• 2 tsp Dijon mustard
• 3 – 4 tbsp Pure maple syrup
• 1/2c Extra virgin olive oil
• Sea salt & fresh ground pepper to taste

METHOD

1. Steam the beets until fork tender.
2. Melt a few tbsp of maple butter in a small pan (or in the microwave) and coat evenly over walnuts.  Set aside on a piece of tin foil to set (only takes about a minute).
3. Meanwhile, season the salmon with salt & pepper and baste with the maple butter.
4. Grill the salmon on a grill pan (or bake it in the oven) over medium – high heat being careful not to let the maple butter burn.
5. Plate a few handfuls of greens on your plate, top with steamed beats, candied walnuts and crumbled goat cheese.
6. Serve salmon over the salad and drizzle with the Maple Balsamic vinaigrette (optional).

I know you will enjoy this as much as I did and even more, how easy it is to make even though it looks gourmet!
Enjoy!

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