1.03.2013

Farmer's Chop Salad with Salmon and Champagne Vinaigrette




Some people are terrified of living alone. They are scared that they will be lonely and forlorn; they will become hermits, never brush their hair, wear weird sweaters and adopt thousands of cats. Humans are social creatures and it is true that having roommates will keep you honest. But let me tell you, there are some amazing things that can happen only when you are alone. Besides the obvious (not wearing clothes, controlling the remote, knowing that there is still a couple spoonfuls of Chubby Hubby in the freezer) at the top of the single girl fringe benefit list is dinner entirely consisting of one giant bowl of popcorn. Warm, crunchy, buttery and salty with rosemary and sea salt or sriracha butter. It requires little to zero effort and then you have a good twenty minutes where you can stare blankly and shovel handfuls into your mouth. It’s perfect.

No matter how perfect popcorn is, a girl cannot survive on it alone. When making this chop salad make sure to dice all the vegetables into small pieces, pea sized, like vegetable confetti. It will have great crunch and texture. The salmon is not necessary but provides a serving of lean protein, and omega three fatty acids that keep your skin lustrous. That means less time watching Golden Girls reruns with that baking soda egg white face mask and more, smiling at the real world time. 


Farmer's Chop Salad with Salmon and Champagne Vinaigrette
Makes 1 Serving

Salad Ingredients
1 Salmon Filet (Skin on)
1 Handful each Kale and Spinach, Chopped
3 Radishes, Diced
3 Tomatoes, Diced
3 Broccolini, Diced
2 Carrots, Diced
2 Beets, Diced
2 Ounces Manchango Cheese, Diced
½ Avocado, Diced

Vinaigrette Ingredients
½ Shallot, Minced
2 Cloves Garlic, Minced
1/3 Cup Champagne
¼ Cup Grapeseed Oil
Salt and Pepper to taste

Instructions
The easiest way I have found to cook a salmon filet is wrapped in foil in a dry skillet. I buy frozen salmon filets with the skin still on, place them on a sheet of foil, season and tightly fold the foil around it so that no air can escape. I put this fish filled foil packet in a dry skillet on my stove top (also works inside the oven) and cook for about 15 minutes on medium/high heat. The fish will steam inside the foil and once it has cooled a little you can open the foil and slide a spatula between the fish and skin. The skin will stick to the foil and the filet will easily release. Whisk together the dressing ingredients in a large bowl until combined. Dice all your veggies and cheese, and then toss with the dressing. Top with salmon if it is your wish and enjoy. 


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