Space available in next two Thursday night classes: Make Pizza at Home/Stellar Salad (5/21) and Kids Cook! Dinner (5.28) classes. For sign up and more info, click on top right corner link: CURRENT CLASSES. Additionally, I have the Pizza at Home/Stellar Salad open for 2 students only at my house on 5/27. $55./credit $50 cash/check. Includes recipe booklet and wine with dinner!
If you made my Tinfoil Salmon with Buttered Thyme Tomatoes on Brown Rice, or any of my other salmon dishes, and have a piece of salmon leftover, here’s a beautiful way to stretch that salmon to 3 or 4 servings and eat healthy while you’re at it. If you’ve read the blog for any length of time, you’ll know I’m crazy for caprese variations.
When I shop for a few meals, I often try to just buy a few extra things that will build a big salad or a few burritos, a frittata, an omelet, or even sandwiches. I typically buy and cook extra protein just because it’s a. nice to have around and b. I don’t always have time to cook a whole meal every day. Occasionally I’ll throw that extra cooked protein portion in the freezer for emergencies. This time I had grabbed some fresh mozzarella (often marked down in my grocery), tomatoes, basil, and I already had asparagus and kale in the drawer for salad. A ripe avocado blended with vinegar, raw egg yolk, some minced red onion, and a mixture of olive and canola oils gave me an avocado mayonnaise (or perhaps it’s an avocado-red onion aioli?) for a dressing. Try this:
SALMON CAPRESE-KALE SALAD WITH AVOCADO DRESSING or AIOLI
3-4 smaller servings or enough for 2 very hungry people
- 2 teaspoons olive oil
- 1 cup chopped asparagus
- Kosher Salt and Fresh ground pepper
- 1 cup leftover rice and tomatoes, optional
- 3 cups finely chopped kale
- 2 Lemons-1 cut in half for juicing, the other cut into wedges for garnish
- 1 4-6 ounce cooked salmon fillet, skin removed, and sliced into about 1/2-inch pieces
- 2 small tomatoes, sliced thinly
- 1/3 – 1/2 pound fresh mozzarella, sliced
- Fresh basil leaves
- Avocado mayonnaise or aioli (my recipe below)
1. In a small skillet over medium heat, cook the chopped asparagus in the oil seasoned with a pinch of salt and pepper. About half-way through the cooking, add the leftover rice and tomatoes from the original meal if you have them; they’re optional.
2. Meanwhile, add kale in a ring 2-3 inches wide around the perimeter or edges of medium serving dish and squeeze half a lemon over the greens. Season with 1/4 teaspoon each salt and pepper.
3. Layer salmon slices, tomatoes, mozzarella, and basil leaves in a circle around the inside perimeter of the kale ring. Season with a little more salt and pepper over the salmon layer.
4. When asparagus is cooked and rice is hot, spoon into center beginning with rice and topping with asparagus. If using only asparagus, fill the ring as best you can, perhaps squeezing the concentric rings a bit to close any gaps. Squeeze a little more lemon juice over all. Dress with avocado dressing/aioli. Garnish with lemon wedges.
AVOCADO DRESSING OR AIOLI
In a food processor bowl fitted with metal blade, measure 2 tablespoons good-quality white wine vinegar, 2 room-temperature egg yolks, one peeled, seeded, and chopped avocado, a tablespoon or so of minced red onion, and a good pinch each kosher salt and fresh ground pepper. Blend until very smooth. With machine running, slowly drizzle about 1/4 cup each olive and canola oils until the mixture is well-blended or emulsified. Add a drop or two of hot sauce and stir. Taste and adjust seasonings. You might add a little lemon juice if you like. Use immediately or store, tightly wrapped in fridge for up to one day.
NO FOOD PROCESSOR? Follow this link for food blogger David Lebovitz’ post on making aioli by hand. While you’re there, enjoy all of David’s beautiful and always entertaining recipes, photos, and stories from Paris and elsewhere.
COOK’S NOTE: For Gluten-Free option, please check all purchased items labels for information on gluten.
Sing a new song; make a new salad out of leftovers,