Snippets

08/05/2012

Summer Greens with Blue Cheese and Blueberries

This easy salad goes well with salmon or other fish. Check out our Pecan Crusted Salmon recipe this month.

Wash and cut or tear 4 cups lettuce or spinach into bit-sized pieces  —  individual salad bowls (1 cup each) makes life easier for your guests; however this salad looks lovely and works well in a large salad bowl.

Green & Blue Salad

Sprinkle with 2 scallions, chopped

2 Tablespoons of crumbled Blue Cheese or Feta sprinkled on top

½ to ¾ Cup fresh blueberries

Provide raspberry vinaigrette or light balsamic vinegar dressing on the side or sprinkle lightly on top.

Pecan Crusted Salmon

Filed under: Maine Warmers Recipes — mainewarmers @ 5:12 pm

1 pound salmon fillet (I try to remember to have it skinned at the fish market, especially if I am having company).  Lay the

Pecan Crusted Salmon (Gluten-free)

salmon in a foil lined baking dish. The foil is not necessary, but it makes clean-up a whole lot easier. If the salmon has been skinned then lightly oil the foil.

Lightly salt and pepper. If you don’t care whether or not this is gluten-free, then sprinkle the salmon with a few shakes of soy sauce and spread to cover the fish.

 In a small bowl mash:

2 Tablespoons butter

¼ Cup brown sugar

Press the butter/sugar mixture onto the salmon, covering most of the fish.

Sprinkle with a cup of coarsely chopped pecans.

Bake in 400 degree oven for 20 minutes to make it well-done. Or bake it to your liking.

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