Living on a budget as a college student can be tough sometimes. But for a foodie such as myself, I enjoy being able to creat special and simple dishes from whatever I've got laying around in my kitchen. So I propose to you, poor college students, a delicious salad with homemade croutons and a champagne vinagrette. Oh and did I mention - salmon?
Well Salmon. There. It's mentioned. Here's the recipe!
Simple Californian Salmon Salad
Ingredients:
Preparation:
Cut two slices of sourdough bread into small squares, without removing the crust. Set out on a plate for a few hours or a few days, to get the bread to a crisper staleness.
Preheat your oven to 350F. Toss your bread cubes in olive oil and put into the oven until crisp and brown.
While the croutons heat, take a frying pan and line the bottom with water, bring the water to a boil and cover with a lid.
De-scale your salmon, and place it into the boiling water, and cover with a lid so it steams. Every minute add a different seasoning. First ginger, then let the salmon steam, followed by garlic, parsley, salt, and pepper. Steam the fish until cooked, about 10 minutes. Check to see if the inside is done by poking the center of the fish with a fork.
While the salmon is cooking, prepare your salad by tossing a sorrento mix with champagne vinagrette. Cut your apple pear into small cubes and toss. Throw the salad into the freezer for a few minutes. Plate the salad when the fish is ready.
Set your salmon atop your fish and you are ready to dine like you are in the American Riviera. This is a simple recipe, but by far one of the best things I've ever cooked, and at a decent price.
Enjoy.
Well Salmon. There. It's mentioned. Here's the recipe!
Simple Californian Salmon SaladIngredients:
Fresh Alaskan Salmon ($1.75 a piece)
Sorrento Salad Mix ($2 bag)
2 slices of Sourdough Bread ($3 loaf)
1/2 Apple Pear ($0.79 per pear)
Champagne Vinagrette ($2 bottle)
Garlic Powder
Ginger
Parsley
Ocean Salt
Black Pepper
Cut two slices of sourdough bread into small squares, without removing the crust. Set out on a plate for a few hours or a few days, to get the bread to a crisper staleness.
Preheat your oven to 350F. Toss your bread cubes in olive oil and put into the oven until crisp and brown.
While the croutons heat, take a frying pan and line the bottom with water, bring the water to a boil and cover with a lid.
De-scale your salmon, and place it into the boiling water, and cover with a lid so it steams. Every minute add a different seasoning. First ginger, then let the salmon steam, followed by garlic, parsley, salt, and pepper. Steam the fish until cooked, about 10 minutes. Check to see if the inside is done by poking the center of the fish with a fork.
While the salmon is cooking, prepare your salad by tossing a sorrento mix with champagne vinagrette. Cut your apple pear into small cubes and toss. Throw the salad into the freezer for a few minutes. Plate the salad when the fish is ready.
Set your salmon atop your fish and you are ready to dine like you are in the American Riviera. This is a simple recipe, but by far one of the best things I've ever cooked, and at a decent price.
Enjoy.
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