Japanese Salmon with Cold Pasta Salad

 There is a restaurant here in Fort Worth called the Tavern that serves this amazing Japanese Salmon.  I end up getting it every time I go there and have been craving it.  With the economy we are living in and the cost of everything being so high right now, I decided to recreate this at home and it was so yummy!  And healthy too!!!  It is still a work in progress because I wasn't as crazy about how I made the salmon, but the pasta was spot on.  I wanted to document it though now with the changes I made to the several recipes I followed and write it out in the way in which I plan to make it again next time!  This may change as I make it again and again!!!

Ingredients

• For the miso lime dressing:
• 2 frozen cubes of ginger
• 2 TBS of diced garlic
• 1/4 cup lime juice (around 2 limes)
• 4 tablespoons water
• 2 tablespoon red, white, or yellow miso
• 2 tablespoon low-sodium soy sauce
• 2 TBS of honey
• 2TBS sweet chili sauce
• 1/3 cup olive oil
• 1 teaspoon toasted sesame oil

• For the salad:
• 8 ounces of cooked green tea noodles (I couldn't find these so I used edamame noodles and angel hair pasta)  
• 8 ounces edamame beans outside of their shells (cooked)
• 1 cup of diced mangos
• 1 cup of diced cherry tomatoes
• 4 diced baby cucumbers
• 2 diced green onions
• 1/2 cup fresh basil, torn or snipped, plus more for garnish (I really like fresh basil in this recipe over dried but you could use dried if it's what you have)
• sesame seeds, for garnish
• (You could add mushrooms, bean sprouts, bok choy, spinach or sugar snap peas or whatever else you want to this that sounds good to you.  You could also make chicken or steak instead of salmon if you wanted to or just make the pasta without the meat and add it as a side)

• For the salmon:
• 1 pound wild caught salmon
• salt
• pepper
• Cooking spray
• Some of the reserved dressing made above.

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1. Make the dressing:  In a bowl add together all of the ingredients listed above for the dressing and mix well.  I eyeballed some of these measurements and made more than the above.  I added about half to the pasta and next time will use it to coat the salmon as well.  Reserve some on the side to add more to your individual serving if you desire.  

2.  Assemble your salad.  Add about half of the dressing and toss well.  Chill.  

3.  Preheat oven to 375.  Place salmon on a sprayed foil covered pan.  Season your salmon with salt and pepper.  Coat it with some of the dressing and sprinkle with sesame seeds.  Bake for 12-15 minutes, or until the fish is almost done and opaque, then broil for 1-2 minutes until it reaches 125-130 degrees in the center.  (I find that depending on the thickness of the salmon, cooking times can vary wildly.  I usually read the cooking instructions on the package of whatever I have bought and reduce it by 1-2 minutes from the shortest time suggested in hopes of not overcooking it.)

4.  Plate it and enjoy!!!  

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Adapted from this recipe:

https://www.simplyrecipes.com/recipes/steak_noodle_bowls_with_miso_lime_dressing/?utm_medium=email&utm_campaign=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE&utm_content=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE+CID_a3974ced838195f78988e0ee09044c81&utm_source=Email&utm_term=Steak+Noodle+Bowls+with+Miso-Lime+Dressing

French Potao Salad

This is another really yummy potato salad!  I have come to the conclusion that I really prefer potato salad without mayo in it.  I am not a big fan to begin with, and it adds so many extra calories.  This one has a vinegar dressing that is delicious!

Ingredients

1 pound small white boiling potatoes

1/4 cup of good dry white wine

1/4 cup chicken stock

4 tablespoons Champagne vinegar (I have used Apple Cider Vinegar when I didn't have champagne on hand)

1/2 teaspoon Dijon mustard

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/4 cup good olive oil

1/4 cup minced scallions (white and green parts)

 

2 tablespoons greek seasoning

2 tablespoons minced fresh dill

2 tablespoons minced flat-leaf parsley

2 tablespoons julienned fresh basil leaves

Directions

• Drop the white potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Adapted from Source: http://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe.html?soc=socialsharingpinterest

Tomato, Avacado and Goat Cheese Salad

Recently when we were in Mexico and having a lot of really great food, I grew a new appreciation for goat cheese.  I have had it plenty but not sure I ever registered exactly what it was when I tasted it.  It is so creamy and not an overpowering flavor.  I personally love cheese and really love goat cheese!!!  My friend ordered a salad similar to this with breakfast one morning that she let me eat plenty of bites off of and after craving it every since, I decided to come up with my own version.  :)

Ingredients:

• Large Tomato
• Ripe Avocado
• Crumbled goat cheese
• Olive Oil
• Balsamic vinegar
• Salt
• Pepper
• Basil

Directions:

I am sure there a lot of ways you could go about making this with various variations but here is what I have usually done for something quick and simple.

• On a plate, drizzle olive oil and then balsamic vinegar to your preference.
• Slice your tomato and lay slices on top of the oil and vinegar.
• Pepper your tomatoes to taste.
• Slice your avocado and lay on top of tomatoes.
• Salt your avocados to taste.
• With a spoon, sprinkle your goat cheese all over the top to taste.
• Sprinkle basil (fresh or dried will work) on top of cheese.
• Enjoy!!!

I am going to work on a rendition of this with grape tomatoes that will hopefully serve more easily at a gathering but doesn't require the effort of stuffing them.  This could also be really good with some cucumber added in as well I bet!

Summer Potato Salad

Recently when I went to Austin to visit my cousin, her fiancé made this Summer Potato Salad and I couldn't get it out of my head.  It is very light compared to most potato salads and has lemon which is one of my favorites.  This one is SO SO good!  This is one that is even better the next day! 

Ingredients:

• Salad:
• Small bag red potatoes cooked then halved/quartered (I like the kind in a bag you can microwave)
• 1/4-1/2 red onion chopped coarsely (I have also made it with sweet yellow onion)
• 2 ears fresh corn (cut raw corn from the husk)
• 1 container of cherry tomatoes (sliced or quartered)
• Basil ( either torn fresh basil or dried will work)- I use a pretty generous amount of dried usually.
• Feta Cheese (I have also used Goat Cheese for a creamier finish)
• Salt
• Pepper
• Greek seasoning
• Dressing:
• 2 Lemons (Squeezed)
• 1/4 cup olive oil

Directions:

• Prep and add together all of the ingredients for the salad portion of the recipe in a large bowl.  I like to quarter the potatoes and tomatoes because it gives smaller bites and absorbs the dressing better.  Use as much or as little of each ingredient based on your tastes.  Just be sure not to overdo the amount of potatoes or your dressing will need to be adjusted because it might get to dry.  Be sure to salt and pepper your potatoes really well.
• In a measuring cup mix together your olive oil and fresh squeezed lemon juice well and pour over your potato salad. 
• Mix everything together really well and add more of the seasonings if needed. 
• Chill and serve!

**My husband and I have a recent obsession with goat cheese.  I originally made this with feta cheese and it was delicious this way.  I tried goat cheese one night and it took it over the edge for us and made it a little creamy.  That is the way we now like it every time!  But if you don't have access to or like goat cheese, try it with feta, or none!** 

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe.html

Chuy's Creamy Jalapeno Dip

I have a love affair with Chuy's Jalapeno Ranch dip.  I would happily go to Chuy's and eat that and chips for a meal.  I can't get enough of it.  I wouldn't say this recipe is exactly like it, but it is pretty darn close and fills the craving for me.  Bonus points are that my daughter loves it too and happily dips raw broccoli in it!

 

CHUY'S JALAPENO RANCH SAUCE

1 whole jalapeno, chopped, deveined and seeded (less if you don't like a lot of heat)
3-4 tablespoons cilantro without stems
1 cup mayonnaise
3/4 cup buttermilk
1/3 cup tomatillo sauce (salsa verde)
1 package Hidden Valley ranch dressing mix

In a mini food processor put mayonnaise, buttermilk, jalapeno, cilantro, and salsa verde.  Blend well until smooth.  Remove from processor and place in a bowl.  Add Hidden Valley Ranch mix and stir well.  Chill several hours before serving to allow flavors to blend.  Serve with chips or even as a dressing for salads.


Source: http://cookeatshare.com/recipes/chuy-s-jalapeno-ranch-sauce-685222/external

1. • Full Screen

Raw Broccoli and Cranberry Salad

My brother and I both grew up with a great love for broccoli!  I usually make it with a mustard sauce that my mom made.  It has always been my favorite way.  I do like to change it up every when I see something that looks good and let me tell you, this was SO GOOD!  I can't stop thinking about it. 

I think that I might use pine nuts instead of bacon to make it a little healthier but it was absolutely delicious.  The trick for me was to cut the broccoli into small florets.

This recipe makes enough for 4 portions.

Ingredients:

4 cups broccoli pieces (chopped) or broccoli florets

1 red onion, chopped

1 cup dried cranberries

8 pieces of bacon, crumbled

Your favorite honey mustard salad dressing (I used Newman's Own)

Directions:

Toss the first 4 ingredients together in a big salad bowl and drizzle in your desired amount of honey mustard dressing. Serve and enjoy :).

 

Source: http://mixandmatchmama.blogspot.com/2014/07/broccoli-and-cranberry-salad.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MixAndMatchMama+(Mix+and+Match+Mama)

Paula Deen's Corn Salad

I had this corn salad at a bday party we went to recently and it was so delicious!  I made it for the next gathering at my house and everyone loved it so it is definately a keeper!  And I am not a fan of mayo but you would never even know that is what's in this!

Ingredients:

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed
Fritos chili cheese corn chips
(I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Source: http://www.food.com/recipe/paula-deens-corn-salad-230035?oc=linkback

Cucumber Salad

This is the yummiest cucumber salad I have ever had and ALWAYS a crowd pleaser!

Ingredients: (This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium sweet yellow onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper

Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.

In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing.

Yum!!

Source: http://kelsies-kitchen.blogspot.com/2009/07/cucumber-salad.html?m=1

Black-Eyed Pea Salad

This is a really delicious salad that is not like most.  I LOVE this rendition of black eyed peas and can't get enough of it!

Ingredients: 1 pkg. (12 oz) frozen black-eyed peas
6 large garlic cloves
1 large red bell pepper, finely chopped
1/2 large green bell pepper, finely chopped (or use the whole pepper if you prefer)
1/2 cup sliced green onion
1/2 cup chopped cilantro (or more)

Dressing Ingredients:
3 T fresh-squeezed lime juice (I used more to my liking)
3 T olive oil
1 tsp. Spike Seasoning (or use another multi-purpose seasoning blend)
1 tsp. ground cumin
1/4 tsp. Ancho chile powder (or regular chile powder if you don't have Ancho)
1/4 tsp black pepper
salt to taste

Instructions:

Bring a couple cups of lightly salted water to a boil, add about 6 large garlic cloves and the frozen black-eyed peas, and simmer until the peas are tender, about 20-30 minutes.  Drain the peas into a colander placed in the sink and let them drain well.

While the peas cook, chop the red bell pepper, green bell pepper, and cilantro, and thinly slice the green onions.  Stir together the lime juice, Spike Seasoning, ground cumin, chile powder, and a little salt and pepper, and then whisk in the olive oil to make the dressing.

When the peas are well-drained (blot dry with paper towels if you're in a hurry) put them in a bowl and add about 2/3 of the dressing, stirring until all the black-eyed peas are coated with dressing.  Add the other ingredients and mix gently to combine, then add more dressing as desired.  (If you like your salads on the dry side, you may not need all the dressing.)  Let salad chill in the fridge about 30 minutes before serving (if you can wait that long!)

This salad will keep in the fridge for several days, so I would recommend doubling the recipe and taking it to work for an easy lunch.

This is also good with a good vinaigrette added to it.  We have used Champagne vinaigrette when eating it.

 

Source:

http://www.kalynskitchen.com/2012/10/black-eyed-pea-salad-peppers.html

Parmesan Chicken Salad

This is a really yummy not your ordinary chicken salad recipe.  I made it one year for Devin's birthday party and it was a hit among everyone!

 

Ingredients:

1 Bag Sam's Club Mesquite Grilled Chicken (pre-cooked)

Mayo

Olive Oil

Lemon Juice

Pre minced jarred garlic

1 bunch parsley

Lots of grated Parmesan

 

Directions:

Defrost the chicken and chop it into very small cubes. Put into a large mixing bowl and add the garlic (I usually use about a tablespoon - we really like garlic, but you can add less!). Add mayo, olive oil and lemon juice as follows:

1 cup of mayo + 1 T olive oil + 1 t lemon juice.

I usually use between 1.5 - 2 cups of may for the entire bag of chicken and adjust the OO and lemon juice as needed.

Once mixed to desired consistency chop one whole bunch of parsley and add. Add as much cheese as desired - I usually use about 1.5 cups.

Serve on croissants.

* NOTE: If you don't have access to Sam's Club brand mesquite chicken, I would marinade 5-6 chicken breasts in mesquite marinade for 5-6 hours, then grill it and use that!

 

Source:

http://www.jennablogs.com/2011/03/parmesan-chicken-salad.html

Black Bean Dip

This is a delicious dip that I will be making again and again.  I have eaten as both a dip and a side and it was great both ways!

Ingredients:

1 (15 oz) can of black beans, rinsed and drained

1 (14 oz) can of corn, drained

1 (14 oz) can of diced tomatoes

1/2 cup chopped red onion

the juice of one lime 

1/3 cup Extra Virgin Olive Oil

1/3 cup red wine vinegar

Pinch of Salt and Pepper

1/4 cup chopped cilantro (optional)

1 avocado, diced (add that when you're ready to eat it)

 

Directions:

In a large bowl, mix all of the ingredients in order listed (except only add in avocado when you're ready to eat it).  Cover and chill until you're ready to eat.

 

Source:

http://mixandmatchmama.blogspot.com/2013/05/lunch-black-bean-dip-or-filling.html

Greek Pasta Salad

We all love pasta salad at my house and recently I was really wanting something a little different.  I came up with this recipe and it has had compliments from everyone who has eaten it!

Ingredients:
1 box of Bow Tie Pasta,
1 can sliced olives
1 can artichokes in water, diced
1 tub grape tomatos, sliced in half
1-3 green onions, diced
1 cucumber, skinned, seeds cut out and cut into chunks
1/2 container of feta cheese
1/3 bottle of greek dressing (I like Newman's Own Greek Dressing)

Directions: 
*Cook your pasta according to box instructions.
*Start adding all of the rest of the ingredients into a bowl to preferred amounts.  Hold off on the dressing.
*Once pasta is cooked, I drain and let it sit in the fridge or freezer for a bit to cool before adding to my bowl of ingredients.
*Add past to other ingredients and mix well.  I always add my dressing now too.
*This can be served hot or cold.  We prefer it cold.  I also often add a little more dressing to each serving of leftovers. 

I think you could also easily make this into a meal by adding some chicken to it!

Spicy Pasta Salad

I haven't actually tried this one yet but it isn't on a website that can be pinned and it looks really good so I am saving it here!

Pasta Salad - perfect to keep in the fridge for these summer days at the pool:


1 pound pasta, your choice
1/2 c cider vinegar
1/4 c oil
1 bell pepper, chopped
3/4 cups chopped celery
8 green onions, chopped
1 jar pimientos
4 dashes Worcestershire sauce
4 dashes Tabasco
4 oz can diced green chilies
4 oz can chopped black olives
1 1/2 t pepper
1 can blackeye peas, drained
1 can corn, drained
1 1/2 c mayo
2 T picante sauce
Cook pasta according to package directions. Mix all other ingredients. Chill 24 hours before serving.