This past Monday, I was craving a salmon salad for dinner but wanted to put a little twist to it…to step away from the traditional way I make it. Mark wanted something similar to the Bibb Salad we get from Folks Folly, a local steak house. I had most of the ingredients for him. But for mine, I wanted to go even futher with it.
On Saturday, I cut up a butternut squash, seasoned it with nutmeg and cinnamon, tossed it in olive oil, and stored it in the refrigerator overnight so the spices could soak in a bit.
Here’s how I created my salmon salad. You can add to or take away to your liking.
Baked and broiled salmon seasoned with olive oil, Lawry’s season salt & lemon pepper
Baked diced butternut squash
Placed cooled salmon and squash on a bed of red leaf lettuce
Add cut onions and red bell peppers
Added pecan pieces, sunflower seed kernals, and cranberries
I use olive oil and balsamic vinegar for dressing.
And let me talk about this bread for a moment. I bought this non-GMO St. Pierre brioche roll not know it was what it actually was. But once I opened the package, OMG!!! This was more of a sweet roll with such a wonderful aroma! I actually ended up drizzling honey over it prior to backing. I ended up eating this roll the following two days with breakfast because it really reminded me of my grandmother’s cinnnamon rolls she used to eat most mornings with her coffee. Memories…
We ended up pairing these salmon salads with Stella Rosa red wine. This was probably one of the best tasting (and best tasting) salads I’ve ever made. I think I really need to start creating more salads than sticking with the norm because (I don’t typically like tooting my own horn, butttt…) this one was really amazing…even though I’m not much of a salad person.
Are you a salad person? If so, what interesting ingredient(s) do you like in your salad. I would love to know so that I can come up with something new and interesting. So let me know!
Thank you so much for reading. And as always have a beautiful day and a very safe and enjoyable weekend! XOXO, Candy