I’m still in London visiting with my daughter and her family and absolutely loving every minute of it! London is a most amazing city; it’s home to eight million people and there’s interesting shops and restaurants everywhere you look along with a ton of fun and exciting things to do. While I thoroughly enjoy the sites, food, entertainment and everything else that London has to offer, my favorite part of being here is the time I get to spend with family. Don’t even get me going on these three sweet little girls………
My daughter and I have a fun “deal” that has become quite a tradition over the years whenever I’ve come to visit in her home. This is how it works…the first night of my stay she always makes a delicious dinner, usually some fantastic new recipe that she has recently discovered. After that I take over the cooking for the rest of my stay. She is an excellent cook but with three little ones running underfoot, preparing food often is more of an urgent necessity rather than an enjoyable task. I benefit from this deal because cooking is by no means work for me and I have a captive audience to enjoy and critique my new recipes!
This Roasted Salmon Salad with Dill and Balsamic Vinaigrette is the wonderful dinner entree my daughter served the first evening of our visit last week. It was the perfect meal after a long night and day of traveling; light, fresh and fabulously delicious! The balsamic dressing is an old family favorite that she modified a bit to pair perfectly with the salmon, asparagus and pine nuts. The dressing can be prepared several days ahead which makes the meal come together quite quickly. Give this amazing salad a try, I think you will enjoy it!
4 pieces of salmon
salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon dried dill
2 tablespoons butter
sea salt and freshly ground pepper, to taste
1 tablespoon EVOO
4 loosely packed cups of mixed field greens, baby spinach or arugula
1/2 cup pine nuts (toasted)
1/2 cup goat’s cheese
Sprinkle salmon with salt and pepper to taste, then sprinkle evenly with onion powder and dill.
Remove salmon from oven and allow to cool for 2 min. Then use fork to break apart salmon just a bit.
4. Wash and trim ends of asparagus. Toss in olive oil and lay in single layer on a baking sheet. Sprinkle with sea salt and pepper and place in preheated oven along with fish. Roast for 8-12 minutes depending upon thickness of stalks. Remove when it is tender and begins to brown.
5. Place greens on plate and top with fish, then asparagus. Sprinkle goats cheese and pine nuts over salad and top with Balsamic Vinaigrette. Enjoy!
⅓ cup sugar
½ cup canola oil
½ cup balsamic vinegar
salt and pepper, to taste
1. Combine all ingredients in a jar and shake until sugar is dissolved.