Tag Archives: Salmon

SuperFood SaladAre you looking for a delicious salad that you can serve as a dinner? This salad incorporates an abundance of superfoods, which makes it filling enough to serve as your next meal! It has a wonderful flavor and is very colorful! If you have never tried adding cooked quinoa to your salad you are in for a real treat! I have never tried canned salmon before this salad and I was pleased at how delicious canned salmon can be! If you don’t want to use the salmon you could substitute beans or lentils or ever cooked chicken. We will be enjoying this superfood salad all summer!superfood salad


Superfood Salad






6 Tbsp extra virgin olive oil

2 Tbsp apple cider vinegar

2 tsp maple syrup

1 clove garlic, minced

½ tsp Dijon mustard

½ tsp sea salt

Ground pepper to taste




9 cups of baby spinach leaves or other greens

2 cups finely chopped red cabbage

1 ½ cups cooked quinoa

1 cup blueberries

1 cup sprouts, broccoli or other

¼ cup unsalted Brazil nuts

1 6-7 oz can of wild salmon, preferably without bones

1 large avocado, peeled, pitted and cubedsuperfood salad


Prepare your dressing in a jar and shake to combine all dressing ingredients.


Combine all salad ingredients in a large bowl and toss to coat with the dressing. If you are making the salad several hours before dinner I would keep it chilled in the refrigerator and add the dressing just before serving.superfood salad


I love when I can find a meal that can be put together earlier in the day. When you get busy during the rest of the day it’s nice to know you have a refreshing salad waiting for you in the refrigerator. This superfood salad is a real winner! I hope you enjoy it as much as we did!superfood salad

When I saw this recipe for Asian Style Salmon Packets in the February-March 2017 issue of Taste of Home I just knew I had to try it. It was easily adjusted for cooking for two and it took less than a half an hour to prepare. Perfect for a busy weeknight! These Asian style salmon packets have a wonderful combination of citrus and spiciness. Plus clean up is a breeze, what’s not to like! I decided to prepare this recipe for my daughter when we were visiting her in the Seattle area. Salmon is in abundance on the west coast and there are many sources of fresh fish to enjoy. I had no trouble convincing my daughter to let me cook this meal for her.Asian Style Salmon


Asian Style Salmon Packets




4 slices of sweet onion

4 salmon fillets (6oz each)

3 Tbsp chili sauce

1 Tbsp lime juice

1 Tbsp sesame oil

1 garlic clove, minced

1 tsp mustard seed

1 tsp ginger, minced

½ tsp black pepper

Sesame seeds

Chopped fresh mint

Grated lime peel




Preheat your oven to 400 degrees. Place each onion slice on a double thickness of heavy-duty aluminum foil (about 12 inches square) Top with a salmon fillet.


Combine the next 7 ingredients; spoon over the salmon fillets. Fold foil over the top and crimp the edges to seal.


Place on a baking sheet. Bake until the fish flakes easily with a fork, about 15-20 minutes. Open the foil packets carefully and serve with mint and lime peel.Asian Style Salmon

Delicious served over some hot rice cooked with chicken broth and flavored with fresh cilantro.Asian Style Salmon


The recipe serves four people but is easily doubled or halved depending on how many people you are serving. There were four of us eating this delicious Asian Style Salmon and everyone enjoyed it. There were no leftovers at all!Asian Style Salmon

Growing up I don’t remember ever eating salmon. Living on the east coast we enjoyed lots of fish but not salmon. It wasn’t until our daughter moved to Seattle that I enjoyed salmon for the first time. I loved it! Now I search for fresh salmon to enjoy here in Vermont. One of our favorite ways to cook salmon is this wonderful recipe that coats the fish with a maple glaze. We can enjoy the maple syrup that Vermont has to offer with the wonderful taste of salmon, truly a winning combination.

Washington, salmon

Seattle, WA

Maple-Glazed Grilled Salmon

¾ cup maple syrup
2 Tbsp ketchup
1 Tbsp dark brown sugar
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
½ tsp salt
½ tsp ground mustard
1 salmon fillet (2 pounds)

In a bowl, combine the first seven ingredients; mix well. Pour ½ cup into a large reseal able plastic bag; add the salmon. Seal the bag and turn to coat the fish. Refrigerate for up to two hours. Cover and refrigerate remaining marinade.

Before you start to grill be sure to spray your grill rack with cooking spray. Drain marinade from the fish. Grill salmon skin side up over medium-hot heat for 2-4 minutes. Transfer to a double thickness of heavy-duty aluminum foil. Spoon some of the reserved marinade over the fish. Fold the foil around the fillet and seal tightly. Grill 5-6 minutes longer or until the fish flakes easily with a fork. Brush with remaining marinade and serve. Serves 4-6

fish, recipe box, prudent living

Maple-Glazed Grilled Salmon

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