Young professional by day and culinary adventurer by night, Alicia loves to share hospitality and home cooked meals with friends. She writes Jaybird, a blog about finding home and happiness wherever life takes you. She loves the way that Karina Dresses bring beauty and femininity to business casual and has been cooking up a storm in the Ruby dress this spring. You can find Alicia on Facebook, Twitter, Instagram, Google+ and Pinterest!
Finally, spring is here! With the warmer temperatures, who can be bothered to stand over a hot stove? I’d rather limit my cooking and instead focus on cool meals: salads, chilled soup and repurposed leftovers.
Fish is one of my favorite foods for summer. Light yet nourishing, salmon is full of healthy amino acids. I’ve actually shared an easy salmon recipe here on the Karina Chronicles here before, and that method for cooking salmon makes the base for this filling spring salad.
When you head to the store, choose high quality fish and you’ll be able to cook it with barely any effort. I buy wild caught salmon, season it with a little olive oil, sea salt and pepper, and quickly broil it for an easy weekday meal.
As delicious as simply seasoned fish can be, I don’t want plain salmon all the time–sometimes it’s fun to mix up the meal by putting leftover salmon on a fresh spring salad covered in other healthy toppings. Doesn’t this salad look tempting?
Loaded Salmon Salad – Serves 1
Prep time: 5 minutes
Cook time: 0 (salmon should be pre-cooked and cooled)
Total time: 10 minutes
1 tablespoon olive oil
1 tablespoon lemon juice
a drop of maple syrup
black pepper to taste
Two heaping handfuls baby arugula
5 oz. cooked salmon, chilled and cut into bite-sized pieces
1/8 cup dried cranberries
1/8 cup roasted pepitas
In a medium sized mixing bowl, whisk first four ingredients to make dressing. Add next four ingredients and toss lightly. Transfer to a nice serving bowl for company or a to-go container to take to work.