This salmon salad recipe is very creative in that the salmon is first glazed with maple syrup and other goodies that blast the fish into a big flavor storage. So when the salmon goes on the grill, the flavors will soak in. So it’s definitely the glaze in this recipe that makes the (plain) fish so appetizing!

And for you non-salad lovers out there, just to let you know, I am okay with you skipping the salad part here and eating the fish on its own (or you can eat it with rice too). So yes, the salmon salad recipe without the greens, go figure!

Ingredients

Yield: 4 servings

• 4 pieces of salmon fillet, skinless, about an inch thick
• 1 package fresh mixed greens, or any other greens you like
• 1 small can mandarin oranges
• 3 tbsp maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tsp dried parsley

Directions

1. To make the glaze, mix together the maple syrup, balsamic vinegar, lemon juice, mustard, garlic, salt, and pepper. This will go on the salmon to grill.
2. For salad dressing, scoop about 2 tbsp of the glaze into a small bowl. Mix with olive oil. Store in refrigerator.
3. Pour the glaze into a small saucepan. Heat it until it comes to a boil.
4. Reduce heat to medium. Continue to cook until the glaze becomes more syrupy, for 5 minutes or so.
5. Add in parsley into the glaze. Stir well. Turn off heat.
6. Once the glaze is ready, coat the salmon fully with the glaze.
7. Put the salmon over the grill, watching it cook. Each side should cook about 3-5 minutes, until the meat of the fish becomes light pink and flakey.
8. Lightly toss mixed greens and mandarin oranges together. Drizzle some salad dressing over salad.
9. Place salmon on top of the salad.
10. Serve immediately.

Image/Flickr/stetted

Well, picky ol’ me likes rolled oats (and other healthy stuff like rye, barley and wheat). And rolled oats tastes better, at least to me, when it’s cooked over the stove. Granted you can microwave rolled oats as well, but it takes longer, and it might come out uneven. Anyway, I’m picky so there are some things that I just can’t explain. I just know that I like cooking rolled oats over the stove.

If you’re at this paragraph, then you’re still interested in my classic oatmeal recipe! You won’t be disappointed. My oatmeal turns out nicely with a bit of sweetness, thanks to the honey added in the recipe. (I’ve tried adding a pinch of salt in the past, but it’s just too salty to my liking.) I also especially love my oatmeal with dried cranberries and almond slices. Try it with whatever fruits or topping your dear heart desires.

Classic Oatmeal Recipe

Ingredients

Yield: 1 serving

• 1/2 cup rolled oats
• 1/2 cup milk – or you can use 1 cup milk and skip the water for a creamier oatmeal
• 1/2 cup water
• 1/2 tbsp honey
• dried cranberries, or whatever fresh/dried fruits that you like
• almond slices

Directions

1. Bring milk and water in a pot to a boil.
2. Watch the liquid when it’s boiling. Milk tends to rise up and foam quickly once it hits boiling point.
3. Turn heat to medium high.
4. Pour oats into the pot.
5. Add in honey.
6. Stir occasionally. Cook for about 3-5 minutes.
7. Remove from heat.
8. Pour oatmeal into a bowl.
9. Add in however much cranberries and almond slices as you like.