This recipe is actually a repeat from a while back, but I thought it deserved the limelight again, especially for this time of year. I’m not sure why I originally chose to make this recipe as I’m not a huge fan of cucumbers and the potential for soggy bread cubes wasn’t all that appealing. But, despite all my initial reservations, this has become one of my favorite summer recipes. It’s a great way to use up those fresh cucumbers and tomatoes from the garden and it’s fast! While the original recipe says to use a couple slices of wheat bread, I’ve had the best success with wheat rolls. The crust on the outside prevents the bread from becoming soggy and helps to hold its shape better. If you’re not a salmon fan, the salad alone is worth trying.
While this salad may sound weird, I thought it was great! This was my first time eating smoked salmon and making poached eggs. While my poached eggs weren’t much to look at, they tasted just fine. Guess I’ll have to practice that technique a little more.
- 1 pound small red potatoes, cut into quarters
- 4 large handfuls of baby spinach
- Zest and juice of 1 lemon
- 1/4 cup pitted kalamata olives, coarsely chopped
- Black Pepper
- 1 tablespoon Dijon mustard
- 3 tablespoons mayonnaise
- 2 tablespoons capers, drained and chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon white vinegar
- 4 eggs
- 3 or 4 slices smoked salmon, cut into strips
Place the potatoes in a sauce pot, cover them with water, place the pot over high heat, and bring the water to a boil. Once it is boiling, add some salt and cook until the potatoes are tender, 12 to 15 minutes. Drain the potatoes and spread out on a cookie sheet to cool, about 5 minutes.
When cool, transfer the potatoes to a bowl. Add the spinach, lemon zest, and olives and season them with salt and pepper.
In a bowl, combine the mustard, mayo, capers, dill, lemon juice, and a little splash of cold water to loosen up the dressing– just enough to make it drizzle-able.
Fill a medium skillet with about 2 inches of water. Bring the water to a gentle simmer over high heat. Once the water is at a bubble, turn the heat down to medium low; you need a gentle simmer for poaching eggs. Pour the vinegar into the simmering water. Crack an egg into a small bowl, then gently slide the egg into the simmering water. Repeat this with the remaining 3 eggs. Cook the eggs for about 2 minutes for runny yolks, or about 4 minutes for solid yolks. Do not allow the water to boil. Use a slotted spoon to remove the eggs to a towel-lined plate to drain.
Add the salmon to the potato mixture, and toss to combine and then divide between two plates. Top each serving of salad with two poached eggs and then liberally drizzle each with the caper dressing.
From: Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds
This was a great, light summer meal for a busy weeknight. I did tweak the recipe a bit because I used some of the ingredients for another night’s meal on accident. So, my salad ended up with no onions and no bread on the side, although I did add olives to the salad itself. I thought it turned out really well!
Prep: 20 min. Cook: 13 min.
- 1 (3/4 lb.) salmon fillet
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking Spray
- 10 cups gourmet salad greens
- 1/4 cup fresh lemon juice
- 3 tablespoons reduced-fat Caesar dressing
- 1/2 cup finely chopped red onion
- 4 teaspoons capers
- 5 (1 ½-ounce) slices French bread, toasted
- 1/4 cup finely chopped black olives
- Preheat broiler.
- Sprinkle fish with salt and pepper. Place fish, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from fish; discard skin. Break fish into chunks.
- Place salad greens in a large bowl. Drizzle juice and Caesar dressing over greens, tossing to coat. Add onions and capers; toss gently to combine.
Place salad on plates.
- Divide salmon among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half . Serve immediately.
Yield: 4 servings.
From: Cooking Light Complete Cookbook
I’m normally not a huge fan of chicken, but this recipe looked so delicious I couldn’t resist. I sure am glad I gave it a shot because it was awesome! The pecan crust had a nice crunch and mild flavor which was complemented well by the tangy mustard dressing and spinach. Plus it was a cinch to throw together! Oh and just in case you have more than 2 chicken breasts to cook, there shouldn’t be any need to double the pecan mixture. I made 3 good sized pieces of chicken and still had some left over.
I saw this recipe the other day on the Pioneer Woman website and knew I needed to try it immediately. Lately I haven’t had the greatest desire to eat much of anything, what with being pregnant and all (surprise!), but things like salads and sandwiches and anything with sort of a “fresh” taste have been my savior. This salad was super easy to throw together and really tasted great. Like some of the reviewers suggested, I did cut back on the amount of butter used on the hamburger bun croutons. I used 1/4 cup total and thought it was plenty. Sometimes I think PW is Paula Deen’s long lost butter twin. Overall I really like this salad and thought it was a great change of pace. Give it a shot for a quick weeknight meal.
This was the first real meal I’ve made in my new kitchen. Let me tell you, eating pizza and junk food for weeks on end gets old. We’ve really missed having regular food around. I’m not sure if that’s what made this meal so good, but whatever it was, it was awesome!
I chose to make this meal because it was really fast and healthy. Definitely what I needed after a full work day followed up with grocery shopping and a growling stomach. The yogurt sauce was mild enough (and light enough) that it doubled as a sauce for the chicken and as a salad dressing. I was also surprised at how delicious and sweet the grilled red onion was. All of the elements put together were just perfect. A wonderful summer meal.
Need a perfect side-dish to go with that Sage-rubbed Pork Tenderloin? Try this! The apples and goat cheese in this salad were a great match and the flavors blended together really well. All the ingredient quantities were perfect (don’t be afraid of all those onions… they were very mild) however, I didn’t use a full pound of spinach because I didn’t have a bowl that big. I used 12 oz. and it was plenty.
Also, I suggest using some onion goggles for this one.