We’ve gone from summer (80 degrees F) to spring (70 degrees F) and back to late winter/early spring (41 degrees F) and it’s feeling odd.  I don’t know what to put on.   I don’t know whether to open the storm windows, close them, or install the window air conditioners.  Living in a 1915 house precludes most central air systems, though I’m sometimes tempted.  Last week would be one of them.  The lilac leaves are all budded out, the azalea bush flowers are full, the jonquils, grape hyacinths, snow drops and crocus are in bloom (all together) and the tulips are on their way.  6 weeks ahead of schedule.  The average temperature for March in St. Paul is 37 degrees.  Not sixty-something.   Not 80.

Forsythia–north end of our Wheeler block

Not only was the weather way out of whack, but my computer fritzed.  The network, too.  For days I had no internet access (we think due to hijacking from out-of-country hackers), and am perhaps only temporarily connected now.  If you are looking for my Elena Arzak  for the 50 Women Game-Changers group post from last Friday, it’s gone.  If I have time to resurrect  it, I will; so far, it’s not happening.  Hopefully, this Friday, I’ll be on track with Elizabeth Andoh.  What’s hard to take is how computer-dependent I am (we are.) 

We’ve been drinking our coffee and reading the paper on the porch, which usually isn’t accessible for another month at least.  Music?  Just turn on phone!   Had friends over twice last week for drinks or dinner and were just happy to be there so early in the year.

 

Meantime, there was a night with a sweet salmon salad I’d share with you.  While we love salmon and it’s great food, we try not to eat tremendous amounts of it.  It’s good for you, but you have to watch the calories and the mercury content.  To say nothing of the expense of wild salmon.  So we eat it in moderation.   We split a portion or we each have some in salad and we’re happy.  I sometimes just make an old-fashioned salmon salad (just like tuna salad) and have it for lunch with whole-wheat crackers and sliced tomatoes. 

I usually cook salmon* in one of three ways:  1.  Baked in foil. 2.  Grilled stove-top or on outdoor grill.  3.  Poached.  There’s the rare time I poach it in a tomato sauce (I do that with white fish more often) or something like that, but those are the three typical methods.   This salmon was grilled stove-top, so I opened the windows (a  must), turned on the exhaust fan, and lit a kitchen candle.  While the fish grilled, I got together a bit of green salad, sauteed a few diced vegetables,  sliced a tiny piece of Irish cheddar leftover from St. Pat’s Day, and pulled the Greek Goddess out of the frig.  I used Melissa Clark’s Greek Goddess dip recipe (scroll down).   If you’ve never made this dip (it’s great in summer with fresh herbs in your garden), do it soon.  You’ll be so glad you did.   Here’s how:

Greek Goddess Salmon Salad    serves 2

6-7oz salmon filet, cut in half
6 cups salad greens
1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper,
        sliced scallions or chopped purple onion
2 oz sliced white cheddar
1/3 cup Greek Goddess dip/dressing (see below)–Can use purchased pesto in place of dip, if desired.
4T olive oil, divided
1/2 lemon

• Heat grill pan or cast iron skillet over high heat.   Drizzle salmon with oil and dust generously with salt and pepper.  Place salmon on grill and let sit without moving for 5 minutes.  Turn and grill another three minutes.  Remove to a plate, cover with foil,  and let rest for 2-3 minutes.  Will be a bit rare and continue to cook as it rests.
• Meantime, heat a medium skillet over medium-high heat with a bit olive oil.  Add asparagus, red and yellow peppers and cook for 2-3 minutes.  Add green onions to the asparagus mixture and cook another minute.  Remove from heat and cool briefly.
• Divide salad greens between the two plates and top with cooked vegetables, cheese, and salmon.  Top salmon with Greek Goddess dip/dressing. (See below.)  Squeeze lemon over all and dust with salt and pepper.  Drizzle with remaining olive oil.

Melissa Clark’s Greek Goddess Dip  (Click on Melissa’s name for more of her great recipes.)

1/2 cup packed fresh dill
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/3 cup packed fresh basil
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 1/2 tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt
1/4 cup mayonnaise, optional
Raw chopped vegetables or pita chips, for serving.

1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
2. With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
3. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Yield: 4 to 6 servings.
I skip the mayo, add a bit more salt, white pepper,  and drip in some Tabasco.

Tasty and Inexpensive.  Let’s not use the word “cheap.”

two-dog kitchen and around the ‘hood

Also seen at the feeder: male/female goldfinches, red (house) finch, and downy woodpeckers…

Pussy willow in bloom in vase in living room.

Jonquils in Pilgrim Lutheran’s garden.

Pilgrim Lutheran  blue “snowdrops,” better known as scilla.

Leftover Take-Out Rice Salad on Dinner Place, my “other” food blog.

Love Tucker and Gab!

Sing a new song,
Alyce