Apr 24 2014
I fixed tonight’s supper on a healthier note; wild caught sockeye salmon over rice and a Brussels sprout salad. The salad I adapted from a recipe I got from attending a cooking school at Bon Ami Gabi restaurant, in Las Vegas.
The salmon was frozen skin on filets I had thawed out. I marinated the salmon with Lawry’s teriyaki with pineapple for 30 minutes. The rice was Zatarain’s New Orleans style yellow rice done in my rice cooker.
I made up the vinaigrette, cleaned and sliced the Brussels sprouts and mixed them about 2 hours before supper. I fried up the bacon and saved in the fridge. I found some salad topping that was pomegranate flavored dried cranberries and sugar coated walnuts so I didn’t have to roast walnuts.
After getting the salad ready I worked a couple hours staining the tile grout in our foyer. That’s major work for this ole man down on my hands and knees. I wanted to do the salmon on my new Weber gas grill but we were getting some sprinkles and I was tired so I did the salmon in a Lodge steel skillet stovetop. I sprinkled on some Penzey’s Fox Point seasoning and did them in some olive oil for 6 minutes skin side down, and then I turned for 3 minutes. I removed the skin and flipped back for a minute before serving.
The wife and I both enjoyed this meal. For healthier I think this is my favorite meal, fish over rice and a good salad. If you want healthier yet omit the bacon on the salad; but it’s so good!
Smokin Don
Salad Recipe:
Brussels Sprouts Salad with, cranberry, walnuts, and bacon
Mustard Vinaigrette
Ingredients:
1 Tbs. Honey
3 Tbs. Red Wine Vinegar
2 Tbs. Fresh Lemon Juice
1 Tbs. Lemon Zest
½ tsp. Ground Pepper
1 tsp. Dijon or good German Mustard
1 Tbs. Garlic, minced
1/2 tsp. Kosher Salt
1 Cup Extra Light Olive Oil
Place first eight ingredients in a large bowl, whisk & add oils whisking until emulsified.
Or as I do, place all in a mason jar with a lid & shake well. Needs to sit at least one hour & store in fridge.
Salad
Ingredients:
1 pound Brussels sprouts separated into leaves or sliced
2 Tbs. Dried Cranberries
2 Tbs. Walnut Pieces, toasted
Bacon Lardons to taste. (optional)
Mustard Vinaigrette
Clean & core Brussels sprouts and separate into leaves. 1 lb. should be plenty for 4 servings. Place leaves in boiling salted water for 15 seconds, drain & cool. Dice 4 to 6 slices of bacon & render until crisp. Toast walnuts in a 300 deg. oven for 8 to 10 min.
All could be prepared in the morning & assembled for dinner.
Note: If you are in a hurry slice the Brussels sprouts about 1/8 inch. It takes a lot of time to separate into leaves but it is better.
