When Sue and I started working on this project, we were so consumed and inspired that we rarely took time off to do anything else during her visit. I used to throw a meal together in the shortest time so that I didn’t waste any precious minutes while she was here. After all the years of listening to her, taking notes, and quoting her words like a mantra, it felt like I had landed the best gift from the universe – to work on this project with her!
I can’t remember the last time I laughed so hard unearthing all the old memories when my thinking was warped, my values absurd and my behavior insane. In the words of Joan Rivers, “If you laugh at it, you can deal with it, and if you don’t, you can’t deal with it.” Sue helped me deal with it. Now it’s your turn!
Here’s a salad I made one late afternoon when we realized we hadn’t eaten all day. It’s one of my favorite dressings that I keep in the fridge as a staple.
Salmon salad with a honey paprika dressing – a salad for all seasons
- 1 piece of salmon
- 3-4 tablespoons canola or grape seed oil
- Salt and pepper
- 1 lemon
- Any combination of ingredients work:
- Mesclun greens
- 2 tomatoes, chopped or cherry tomatoes
- English cucumber, chopped
- 2 tablespoons cilantro or parsley, chopped
- 1 red pepper, chopped
Heat oil in pan. Season salmon fillets with kosher salt and black pepper. Place in hot pan and allow to cook for 3-4 minutes. Fish will tell you when it’s ready to turn – it lifts easily. Cook the other side for another 3 minutes depending on thickness of fish. I prefer salmon slightly undercooked in the middle but if you don’t, cook it until there is no bright pink visible. Remove and cover with foil. It will continue cooking and all the juices will remain in the fish. Splash with lemon juice and slice into 1 inch strips.
Honey paprika dressing
- 1 cup oil
- ½ cup white or red wine vinegar
- 2 teaspoons dry mustard
- 1 heaped tablespoon honey mustard
- 1-2 tablespoons honey
- 2 teaspoons paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon miracle whip mayonnaise
Whisk altogether, adjust seasonings and place in a sealed container in the fridge.
Place salad ingredients in a mixing bowl. Coat with salad dressing being careful not to saturate the vegetables. Pile on individual plates and top with slices of salmon.