Rhubarb has made its grand entrance at my local farmers’ market. I brought home a small bundle and set about making them into something delicious. When I was a kid, we used to have a bunch growing in our backyard. … Continue reading
Since getting a new grill for my birthday, Mike and I have been grilling something or other almost every single night! This salad is quick, easy, and incredibly delicious! Start to finish, it takes me less than 20 minutes to create and has become a go-to in our house for weeknight meals. The Sesame Ginger Vinaigrette is delicious and I usually make extra to carry with me in my purse for lunches out.
Sesame Ginger Vinaigrette: Ingredients
1/2 cup olive oil
1 TBS toasted sesame seed oil
1 clove garlic
1 inch knob fresh ginger
2 TBS coconut aminos
2 TBS rice vinegar
1 tsp honey
1/4 tsp prepared mustard
S/P to taste
1.) Place all ingredients into a container and blend. I find that my immersion blender whips up the creamiest version of this vinaigrette that won’t separate. For a more traditional vinaigrette, grate ginger and mince garlic and then emulsify.
Sesame seed encrusted Salmon salad: Ingredients
1/4 cup sesame seeds
2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp pepper
6 cups mixed greens
2 large carrots
1 ounce shaved romano cheese
2 (6 ounce) wild salmon fillets
1.) Pre-heat grill on medium heat.
2.) Mix greens with shaved carrots. Shave romano cheese over the top of the salad. Set aside.
3.) Mix sesame seeds, s/p. and red pepper flakes. Coat salmon fillets with mixture.
4.) Grill on both sides for 5 minutes. Depending on how hot your grill gets, it should be medium rare in the middle.
5.) Serve on top of salad and enjoy!