You remember that game ‘Telephone’ that you probably played when you were younger?* I always called ‘Whisper Down The Lane‘^ (until I went to summer camp and discovered that I had it “All. Wrong.” in the enlightening way that only a summer spent with girls can provide), but regardless, the idea is the same: one person starts by whispering a word or a phrase to their neighbor, who passes it along until finally, the last person yells out what they heard.
*Or last week. It’s cool. I won’t tell.
This game is only fun if the message gets totally changed around and misinterpreted and the end result is nothing like what was originally said…and therefore a horrible example for small children as it potentially teaches them that spreading lies, gossip, and rumors is a game*…but regardless, it is the best analogy I can think of to how the recipe I am about to share [and so many recipes I develop] came to be.
*Seriously, I JUST thought of this.
Many moons ago, my friend Kathleen had a pink and red post-Valentine’s Day party. She, being the best hostess I know in Austin, put together an entire buffet spread of red-and-pink foods, but my favorite of all was the salmon salad that she made.Kathleen took inspiration from a local restaurant‘s famed oil-as-opposed-to-mayo-based salmon salad and turned it into pink-and-red perfection. With all of my recent pink experiences, I’d had salmon on the brain, and, with Kathleen’s recipe in hand,* I ‘misinterpreted’ her own ‘misinterpretation’ in our culinary game of telephone to create what I call Sweet Salmon Salad.
*In my inbox. Same thing.
[I would say “like to call” but I’m not sure about the name. Maybe by the end of this post I’ll have a better, more exciting one. It will be like an individual game of Telephone…Tele-lone? Wow. That’s depressing.]To begin, obtain 1/2 lb. salmon fillet. Skin on is perfectly fine. Put it on a baking dish, skin side down, and spray with olive oil spray (or drizzle some oil on), and sprinkle some freshly ground* black pepper and a lil’ salt on top.
*I say that like you have to grind it fresh. I really don’t care. Neither should you.
If you are lucky enough to have a store that tells you how long to cook it, follow those directions.
Otherwise, I’m guessing it will take about 10-15 minutes at 450 degrees. You wan’t it cooked through, but not dry.
Stick that in the fridge for a little bit (or overnight) until it is cooled off and/or chilled. Then, remove skin and any gray parts (totally aesthetic)….…and flake the salmon into a medium-sized bowl.
Next, gather some green onions, a bell pepper (yellow makes for a pretty presentation, but feel free to choose orange or red if they are on sale), and a green apple (again, use any tart apple you like–green is just pretty).
You’ll need about 1/2 cup diced apple and 1/2 cup diced bell pepper, as well as 1/4 cup diced green onion (the whites and light greens of about three of ’em).
Now, the apple might have been a slightly strange addition, but while I was at it, I thought, Why not get even MORE crazy? Remembering all of those strawberries I had in my fridge……I figured, what’s a little berry action, too?
Inspired. That’s what it was.Stir all of that up really well.Then it’s time to get dressed! [You naughty thing…letting that salmon run around naked….gosh.]
Equal parts olive oil and Dijon mustard, plus the juice of 1/2 a lemon and a generous sprinkling of basil (fresh or dried) makes for a delicious (and light) dressing.
I did add some dill and dried chives to leftovers, and that was also amazing….so feel free to play around with your herbs. Cilantro would also be great, I’d imagine.
For a little crunch, and to add even more Omega-3s to what Kathleen described in her recipe as an “antioxidant-rich treat for crackers and toast,” you can throw in some chopped walnuts as well.
Serve, as recommended above, with crackers like a dip, or on a bed of lettuce (with our without extra veggies)…
…or perhaps on a sandwich? Or maybe stuffed inside a bell pepper? Just thoughts.
1/2 lb. salmon
1/2 cup diced yellow bell pepper
1/2 cup diced green apple
1/4 cup diced green onion
1/4 cup diced strawberries
1 1/2 tsp. olive oil
1 1/2 tsp dijon mustard
juice of 1/2 lemon
1/2 tsp. dried basil, dill, or cilantro
salt + pepper
1. Put salmon, skin side down, in a baking pan and spray with cooking spray.
2. Sprinkle with salt and pepper, and bake until cooked through, but not dry (about 10-15 minutes at 450 degrees).
3. Allow salmon to chill in the fridge for an hour or so (or overnight), until completely cool.
4. Remove skin and any gray parts. Flake salmon into a medium-sized bowl.
5. Add apple, onion, bell pepper, and strawberries. Stir well to combine.
6. Add oil, mustard, lemon juice, and basil. Stir well to incorporate “dressing” into salad.
7. Serve as you would a chicken or tuna salad!