Only a few to share this week but both are worth repeating.
Sizzling Salmon and Spinach Salad with Soy Vinaigrette - I'm trying to use salmon as much as possible here in the next couple of weeks because the Coho variety goes out of season in October and it's one of my favorites. The intense color somehow somehow magnifies the flavor as well. So not only do you have a healthy protein, it looks pretty too! This salad can be made in segments and a large majority of it can be prepared ahead. I actually ate all the components cold the next day for lunch (even the salmon) and found it even better! The dressing was a little sparse but all the extras help divert that fact.
Hot and Sour Soup with Ginger - Wes loves hot and sour soup and since we don't eat Chinese out very often, he doesn't get it very often. Chinese food is laden with sodium and a good deal of sugar. That with the mystery meat is enough for me to steer clear. This recipe mimics the real thing pretty darn close. I omitted all but 1/2 tsp of the ginger because the traditional recipe doesn't have that dominant flavor. This was a great side dish with the salmon salad.
I think I could eat salmon almost everyday of the week ... we have it at least once a week around here. I can't wait to try the salad (sans mushrooms)!!
ReplyDeleteAlso, we tried Hugo last weekend for restaurant week ... delish! I made Mike read your review before we left and he agrees that the scallops were DIVINE : )