When I spotted the words "Sockeye Salmon" in the freezer section at my local market, I couldn't help but think of early fall days of my childhood in the Pacific Northwest. In numerous rivers and shallow pebbled streambeds, I remember watching the bright red backs of these fish as they labored upstream on the way to spawn in the lakes of their origin.
I had to take some home, and broiled it up with salt and pepper and threw it into a salad of mixed greens and dried cranberries, all covered in this delightful dressing:
1 Tbls dijon mustard mixed with 2 Tblsp honey
stir in 1/4 cup balsamic dressing and finally 1/3 cup Extra Virgin Olive Oil
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