Taste of Americana

A Taste of ... Salmon!

Barbie Butz

Iwas skimming through an old issue of Taste of Home magazine in the waiting room of my doctor’s office. (Isn’t that what we all do while waiting?) I seem to always come away with a recipe or two, which makes that waiting time worthwhile. The women behind the desk are always willing to make a copy for me.

This time, these recipes go together nicely to make a complete meal, except for the dessert. You’re on your own for that. Start your menu with this version of spinach salad that adds bean sprouts and sunflower kernels with the bacon and hard-boiled egg slices. It makes a nice complement to the salmon entrèe.

Spinach and Bean Sprout Salad

Ingredients:

1 cup olive oil 1⁄4 cup sugar 1⁄4 cup cider vinegar 2 tablespoons finely chopped onion 1 egg 2 tablespoons Worcestershire sauce 1 package (10 ounces) fresh spinach, torn 1 cup canned bean sprouts, drained well 4 bacon strips, cooked and crumbled 4 green onions, sliced 2 hard-cooked eggs, sliced 2 tablespoons sunflower kernels

Directions:

In small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160 degrees. Remove from heat; cool. In serving bowl, toss spinach, bean sprouts, bacon and green onions. Drizzle with 1⁄2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing for later use. Serves 6-8

Salmon with Creamy Dill Sauce

Ingredients:

1 salmon fillet (about 2 pounds) 1 to 11⁄2 teaspoons lemon-pepper seasoning 1 teaspoon onion salt 1 small onion, sliced and separated into rings 6 lemon slices 1⁄4 cup butter or margarine Dill Sauce

Ingredients:

1/3 cup sour cream 1/3 cup mayonnaise 1 tablespoon finely chopped onion 1 teaspoon lemon juice 1 teaspoon prepared horseradish 3⁄4 teaspoon dill weed 1⁄4 teaspoon garlic salt Pepper to taste

Directions:

Line a 15-inch x 1-inch baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon slices. Dot with butter. Fold foil around salmon; seal tightly. Bake at 350 degrees for 20 minutes. Open foil. Broil 4-6 inches from the heat for 8-12 minutes or until the fish flakes easily with a fork. Combine sauce ingredients until smooth. Serve with salmon. Serves 6

Fried Rice with Leeks and Bacon

Ingredients:

2 medium leeks (white portion only), chopped 1 medium onion, chopped 2 tblespoons olive oil 41⁄2 cups cooked rice 1⁄2 teaspoon salt 1 egg, lightly beaten 5 bacon strips, cooked and crumbled Pepper to taste

Directions:

In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add rice and salt; cook until lightly browned, stirring frequently. Quickly stir in egg until blended; cook and stir until egg is completely cooked. Sprinkle with bacon and pepper. Serves 6

Note: If you feel that this menu has too much bacon, with the salad and the rice, just crumble fewer strips. But then, who doesn’t like more bacon! Make dessert simple. Maybe lemon sherbet with a shortbread cookie to top of your menu.

Cheers! 