August 13, 2010
What's for Lunch?
I found a new recipe in Redbook magazine that looked quite good. Salmon Nicoise Salad with mustard vinaigrette. Nicoise salad is comprised of boiled eggs, tomato halves, lettuce, nicoise olives, boiled new potatoes, steamed green beans and tuna. I exchanged the tuna for grilled salmon. Brush a little oil on each side of the salmon, sprinkle with salt and pepper and grill approximately 3-4 minutes on each side over medium heat.
Vinaigrette's are very easy to make and so much better than the over-processed salad dressings in the supermarkets. First, grill 2 lemon halves which gives the juice a nice flavor. Then squeeze the juice of the two lemons in a bowl with 2 tablespoons of spicy mustard and 2 tablespoons of honey. Again, use locally harvested honey. Local honey is available at the Richmond Farmer's Market and it is really tasty! Whisk it all together, add salt if needed and pour over the salad. Homemade salad dressing will keep in the refrigerator for up to 3 months!