One of my favorite online magazines is Sweet Paul‘s new e-zine, where I came across this fabulous recipe for Papaya & Citrus Salad with Maple Syrup Dressing. Who cares if it’s only Tuesday, I think I’ll be scooting down to the produce market for tonight’s dinner! Don’t you just love summer when you can get gorgeous “naturally-grown” produce straight from the fields?!
photo & recipe courtesy Sweet Paul Magazine
I think this salad would go perfectly with my Dill Baked Salmon. Here’s my own recipe (quantities are guesstimates…don’t hate me if you hate it).
Serves 4 – 6
4 Wild Salmon Filets
4 tbs real mayonnaise
4 tsp fresh chopped dill (or 2 tsp dried)
1 tsp Kosher or Rock salt
1 tsp Pepper
Pat the salmon filets dry with paper towel and place on a tinfoil-lined baking sheet (use a large enough piece of foil to fold over the filets). Spread 1 tbs of mayo over the top of each filet and sprinkle with 1 tsp chopped dill (or 1/2 tsp dried). Sprinkle with Kosher salt & pepper to taste. Fold the tinfoild over the salmon and pinch to seal.
This is where my recipe gets a little fishy (get it). Bake at 350 for 30 minutes (or less or more, depending on size of filets). Do not overcook the salmon, unless you’re like my girlfriend, Samantha, who loves dry, dry, dry baked salmon (mental note: need to look for new friends with better taste!).
This is where I take a big gulp of chilled Reisling…twirl my pearl necklace…and wish you all a Bon Appetit!
