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Menu Plan for Summer I: Week 9, Day 1

Salmon Salad with Spanish Rice, Pimento Dressing

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

     This will be the last lettuce salad of the season.  You can either bake the salmon or cook it on the barbecue as we did.  Mon mari always chooses the barbecue.... An easy, summer dinner to end the week! We use about half of the dressing with this salad; the rest on Sunday.

Salmon Salad with Spanish Rice, Pimento Dressing

Total time: 40 minutes 
   This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast.  Everything can be cooked ahead and assembled just before serving.

Salmon Salad with Spanish Rice, Pimento Dressing Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), medium bowl, small
saucepan, baking sheet or barbecue grill, blender,
grater or food processor

Turn oven on, 400F (200C) or barbecue grill
Mince herbs for salmon
Mix oil, salt, herbs for salmon
Spread herb mixture on salmon, bake or grill
Chop onion - 2 tbs, refrigerate rest
Sauté onion for rice
Mince garlic

Chop tomato
Add garlic, rice to onions, sauté
Add tomato, stock to rice, cover, simmer
Snip herbs
Prepare lettuce, spin, refrigerate until needed
Make dressing
Shred zucchini
    Pause while stuff finishes cooking
Remove salmon, set aside (do not 'keep warm')
Add 2 tbs dressing to zucchini
Uncover and fluff rice as soon as it's done
Assemble salad: lettuce, rice, zucchini, salmon
Serve salad!