So I was thinking that I often talk about all these tasty pastries and plates, but you know salads can be pretty tasty too! I do eat them, promise. Lol, and so I thought I would share one that I made this morning!  I also made a side mini grilled cheese sandwich. The salad is on the sweeter side, but it has a variety of textures and flavors, so I think you will enjoy!

Sweet Salmon Salad with Crispy Grilled Gruyère Sandwich

 Sweet Salmon Citrus Salad

Mise en place:

2 clementines

Some type of lettuce, not too bitter like mesclun… I think you want it more towards a mix of mostly spinach, and the less juicy parts of iceburg lettuce (I have been using a really good soft lettuce here that is kind of like spinach but lighter, but I don’t know the name… I think it’s just in France?)

Some variation of Gruyère cheese if not the real thing (with very similar texture (not a soft cheese!) , taste – maybe parmesan…) but the flavor should be mild, nutty and on the sweeter side. Comté cheese is the ideal =)

A little Honey

A little Apricot jam

1/4 of a sweet apple type (like Golden delicious, or pink lady, etc) something crisp though.

Cucumbers (not too much at all, and thinly sliced into quarters – I have them thinly sliced into halves on the picture but I think you need to taste even less of it with every bite, sorry cucumber :p)

Pecan pralines!! finely chopped. (not the same as pecans, if you reeeally don’t have pecan pralines (kind of like candied pecan bits, kind of…) then you could use… almonds? finely chopped… but they key is to get the candied/sugary and crunchy texture.

I know you see cherry tomatoes up there, but pretend you don’t =)  they actually don’t taste so great with the salad afterall.

Some sort of light oil, like walnut oil – just a little bit.

A small, fresh salmon filet

Some fresh pepper, salt

How we do it!:

So! we’ll start with the salmon, you can either marinate it in clementine juice (just use half a clementine) or you can just do this: Put a frying pan on medium heat (5-6) with a little bit of walnut or some kind of oil that doesn’t have too much flavor) and then clean the salmon filet (if it still has the skin on, don’t worry about taking it off, it should come off easily on its own after cooking it).  So then put the salmon filet in the oil, wet both sides with the oil, and place the skin side down. Lightly salt and pepper the filet. Take half of one clementine and squeeeeeze it all over the entire filet. Brush just a thin layer of apricot jam over the top of the salmon. Cover the pan and let it start to cook through the filet.

Woo onto the salad!  Clean the lettuce, dry it, and rip it into bite-sized pieces, place in a medium shallow bowl, or plate, whatever you personally eat salad out of… lol. Cut up the apples into matchsticks! Segment the other whole clementine, keep the other half of the first one you squeezed to the side. Cut the Comté or Gruyère into thin small chunks. Add the cucumbers, apples, and clementine segments(slices?) and then drizzle some walnut oil over top, then squeeze the rest of that first clementine all over the salad. Add some pepper, and toss that salad all ’round! K, then sprinkle the crushed/finely chopped pecan pralines/pralines over the salad and then the cheese. Toss just once.

So back to the salmon – test to see if they salmon meat is starting to flake off when you poke it with a fork (when it starts to, that means it’s almost ready) Drain the juices out of the pan and remove the skin if it comes off easily. Then put a pretty decent layer of honey over the top of the filet, and turn it upside down into the pan. I love doing this because the honey helps to brown the salmon really nicely and it tastes wooooonderful. So when the filet is cooked all the way through and the honeyed part is nicely golden browned, it’s ready! you can turn it over once to cook the bottom a little if you like, but other wise, lay that sucker on the salad!  As a finishing touch spread a thin layer of apricot jam and honey on top of the salmon if you so desire.

Gruyère and Basil Grilled Cheese Minis

Mise en place:

Some sort of bread with something special to it – what you like! could have bits of oats, hazelnuts, etc! =) Go crazy.

Gruyère cheese

Fresh Fresh Fresh Basil leaves

A lil butter

We Make it like this:

Slice the bread however thick you like! Then slice the cheese however thick you like! Put the pan on the stove, set to medium-high heat (6-7) and add butter (be careful not to burn it though). spread butter around the pan. K, so then place the cheese on one side of the bread, microwave the bread/cheese thingy until the cheese is slightly melted. Place the basil leaves onto the cheese, place other piece of bread on top. Then take it to the pan and put it in – it should sizzle, good sign. So keep checking it so see how brown it gets- depending on how you like it, turn it over and do the same!! So very tasty!! Enjoy! 😄 Add a sprig of basil for garnish if you wish!  ♥

 

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