Tired of eating boring salads? This Strawberry Fields Salmon Salad will have you forgetting you are eating a salad!
So one night, Jas and I happened to get a babysitter! This doesn’t happen EVER. We are a boring old couple and ran some errands that needed to be done. We both put them off because going into a store with 3 kids ends up in someone screaming because we told them no candy, someone gets upset that they didn’t get to ride in the cart or someone gets mad because they just wanted to stay home! Please, PLEASE, tell me I’m not alone here!
After our errands were completed, we sat in the truck, debating on where we would go for dinner. It just so happened to be Cinco de Mayo, so we opted out for mexican food because all those restaurants were probably slammin’ at 8 o’clock at night! Jas LOVES the Rusty Bucket and we typically forget that the restaurant is right down the road from us…and headed there!
- 1 lb salmon
- salt, to taste
- lemon pepper, to taste
- cayenne pepper, to taste
- 1 package Baby Spring Lettuce
- 1/3 C Strawberries, sliced
- 1/2 C Walnuts or Pecans
- Feta cheese, garnish
- Rusty Buckets Honey Vinegarette Dressing
We eargerly awaited our 20 minute wait time with a Blue Moon and Patron Margarita’s in hand. Our table was ready and we both agreed to try the Spinach Con Queso. It wasn’t anything spectacular, but, we did eat it all! Now, I’ve been eating “right”. And what I mean by that is healthy. Before my foot surgery I lost over 50 pounds by eating right and exercising. The depression took over after surgery and I let it get the best of me.
Want more Salmon and Salad recipes? Check these out:
- The Best Honey Garlic Salmon
- Crusted Cayenne and Lemon Salmon
- Foiled Lemon Grilled Salmon
- Strawberry Salad
- 7 Layer Salad
- Grilled Chicken Salad with Goat Cheese
When I dived into the menu and saw the Blackened Salmon Salad I knew I needed to put that in my mouth! I ordered that baby up and was sure to substitute the blue cheese crumbles for feta, because I don’t roll with the blue!
1 cup Pecan Pieces
1/3 oz Butter
1/8 cup Brown Sugar
1/8 cup Worcestershire Sauce
1/8 cup Cayenne Pepper
Heat butter in a hot skillet and add pecans/walnuts to coat. Cook until slightly browned and began to have an aroma. Add brown sugar and toss, add worcestershire and cayenne peppe. Continue to cook until all the liquid has evaporated. Place on a sheet to cool.
4 cups Mayonnaise
½ cup Rice Wine Vinegar
½ cup Honey
½ cup Mirin
1 tsp Parsley, fine chopped
1 tsp Salt
¼ tsp White Pepper
Combine all ingredients in a mixing bowl and whisk until smooth. I refrigerate for up to a month.