Cooking with Kurt: Salmon on Pear Goat Cheese Spinach Salad

Recipes — By on May 18, 2010 9:35 am

This was my Mother’s Day dinner for my future mother-in-law and grandmother-in-law. We all love salmon, but I wanted to make a different salad, something light and refreshing.

Ingredients:

  • 1 egg white
  • 1 tbsp water
  • 1 lb pecan halves
  • 3/4 cup sugar
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • Salmon
  • 2 pears
  • Baby spinach
  • Arugula
  • 1 red onion
  • Pear infused vinegar
  • Extra virgin olive oil
  • Dijon mustard
  • 2 eggs
  • 1 tsp. vanilla extract
  • Juice from 1/2 lemon
  • 1 1/2 c. whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon

Pecans

  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Dressing

  1. Add 1/3 cup of pear vinegar, 1 tbsp vanilla extract, 1tsp salt, 1tsp black pepper, juice from 1/2 lemon and 1 1/2 tbsp dijon mustard
  2. Add 1/3 cup of extra virgin olive oil and whisk well (or shake well if in a Good Seasons bottle)

Salad

  1. In a large bowl, mix equal parts of arugula and baby spinach
  2. Slice your pears into thick juilanne slices. If you pear is not ripe, give it a quick stir fry over high heat and add a pinch of sugar and cinnamon for flavor. Allow the pears to chill in the fridge as they should be served cold
  3. Thinly slice your red onion and keep separate
  4. When you are ready to assemble the salad on the serving plate, place a bed of arugula/spinach, then add some pears, onions, candied pecans and goat cheese

Salmon

  1. Prepare salmon as in previous recipe
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