Wednesday, July 27, 2011

More Mistakes, This Time with Salmon

If there is one thing I love in this world it is to multitask. I get irked if more than two things are NOT happening at once and often poor Husband is on the receiving end of some very obvious multitasking advice.
"What do you mean you can't bathe Toddler and take out the trash at the same time?"
That kind of thing.

Unfortunately this philosophy blows up in my face every so often. Like the other day when I was trying to cook salmon and do laundry. An easy task barely worthy of my bodacious multitasking skill, no? No. Our laundry facilities are in the basement of the house we live in and we live on the second floor and Toddler insists I carry her but the staircase isn't wide enough to carry her and the laundry basket and it's just takes forever, explaining why it was not a good idea to put the salmon on the heat before we embarked on the laundry expedition.

What to do, what to do with overcooked salmon.

To the salad bowl!

Salmon and Cannellini Salad

Serves 4

3 small salmon steaks

2 cans of cannellini beans, rinsed

1 cup red onion, chopped

3/4 cup sun-dried tomatoes, roughly chopped

Salt and pepper to taste

Lemon vinaigrette (recipe below)

Leafy Greens

  1. Spray cooking oil on non-stick pan and place salmon steaks (skin side down, if applicable) on pan. Cook 5-6 minutes and turn over and cook until salmon falls apart easily when tested with a fork (you don’t have to overcook the salmon if you don’t want to). Place on plate to cool.
  2. In a medium bowl mix beans, red onion, sun-dried tomatoes, and about ¾ of vinaigrette. Flake salmon and add to bean mix. Salt and pepper to taste.
  3. Place a handful of leafy greens on a plate then place the salmon/bean mix on top. Add more vinaigrette if desired. Gobble up and lick your plate.
Serve with crusty french bread. You know it's well made if it tears up the roof of your mouth.

Lemon Vinaigrette

Makes about 1 1/4 cups.

¼ cup white wine vinegar

¼ cup fresh lemon juice

2 cloves of garlic, minced

¾ cups canola oil

  1. Combine first 3 ingredients in a small bowl. Slowly whisk canola oil into the mixture.
  2. Save in airtight container in the fridge and it should last about 2 weeks.

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