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I love creating healthy and delicious recipes, eating, drinking coffee, traveling, hiking, swimming, taking photographs, shopping for vintage kitchenware, collecting books and music, singing (poorly), dancing (poorly), writing, fashion and working.

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April 18, 2012
in Sushi Salmon Delicious
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Ikura has always been one of my favorites. When my family went out for sushi when I was a kid I would always (and still do) save my ikura gunkanmaki for last. The ikura gunkanmaki on the left was from Daimaru in Shinsaibashi and those giant uramaki on the right were from a grocery store near Higashi-Koenji Station. 

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April 12, 2012
in Salmon Salad Poached Eggs Healthy Lunch Delicious
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Smoked Salmon and Poached Egg over Salad with Caper and Dijon Vinaigrette This was an absolutely delicious quick lunch of mixed baby greens, english cucumber, white onion, tender white asparagus, ripe tomatoes, smoked wild alaskan salmon and a poached egg with a caper and dijon vinaigrette. I was very hungry and in a hurry so this picture does not do the dish justice. I think the egg looks a little sad. 

Smoked Salmon and Poached Egg over Salad with Caper and Dijon Vinaigrette

This was an absolutely delicious quick lunch of mixed baby greens, english cucumber, white onion, tender white asparagus, ripe tomatoes, smoked wild alaskan salmon and a poached egg with a caper and dijon vinaigrette. I was very hungry and in a hurry so this picture does not do the dish justice. I think the egg looks a little sad. 

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March 23, 2012
in Salmon Avocado Healthy Delicious Recipe Summer Food Salads
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Salmon Salad with Citrus Vinaigrette This is a refreshing and healthy summer salad that is very easy to put together. I like to serve my salmon salad over lettuce, but it is also great in wraps and sandwiches. Serves 4-6 Ingredients for the dressing: 1/4 cup orange juice zest of 1 orange juice of 1 lemon 1 clove of garlic 1 tsp anchovy paste  1 tbsp extra virgin olive oil 1 tsp white pepper 3 tbsp drained capers large pinch of red pepper flakes salt, to taste Ingredients for the salad: 1 cup celery, sliced thinly on the diagonal 1 cup english cucumber, sliced into thin rounds 10-15 blanched asparagus spears, cut into 1 inch pieces 1 hass avocado, cut into cubes 1 cup skinless, boneless salmon pieces (you can cook your own salmon for this recipe or you can used canned salmon, which works just fine) 2 scallions, thinly sliced Method: Put the one clove of garlic through a garlic press or grate it with a microplane. Add into a small bowl along with the rest of the ingredients for the dressing. Whisk to combine thoroughly and set aside. Place all the salad ingredients into a large bowl. Pour the dressing over the salad and toss gently. Try not to break up the avocado and salmon too much. Taste to see that you have enough salt. Cover bowl with plastic wrap and place into the fridge. This salad tastes best after it has marinated for a few hours. Serve.

Salmon Salad with Citrus Vinaigrette

This is a refreshing and healthy summer salad that is very easy to put together. I like to serve my salmon salad over lettuce, but it is also great in wraps and sandwiches.

Serves 4-6

Ingredients for the dressing:

  • 1/4 cup orange juice
  • zest of 1 orange
  • juice of 1 lemon
  • 1 clove of garlic
  • 1 tsp anchovy paste 
  • 1 tbsp extra virgin olive oil
  • 1 tsp white pepper
  • 3 tbsp drained capers
  • large pinch of red pepper flakes
  • salt, to taste

Ingredients for the salad:

  • 1 cup celery, sliced thinly on the diagonal
  • 1 cup english cucumber, sliced into thin rounds
  • 10-15 blanched asparagus spears, cut into 1 inch pieces
  • 1 hass avocado, cut into cubes
  • 1 cup skinless, boneless salmon pieces (you can cook your own salmon for this recipe or you can used canned salmon, which works just fine)
  • 2 scallions, thinly sliced

Method:

Put the one clove of garlic through a garlic press or grate it with a microplane. Add into a small bowl along with the rest of the ingredients for the dressing. Whisk to combine thoroughly and set aside. Place all the salad ingredients into a large bowl. Pour the dressing over the salad and toss gently. Try not to break up the avocado and salmon too much. Taste to see that you have enough salt. Cover bowl with plastic wrap and place into the fridge. This salad tastes best after it has marinated for a few hours. Serve.

4 notes