It’s like I am having déjà vu. Here I am, sitting in bed with a glass of wine, again! Not only am I once again ending my busy day of mom life by enjoying a glass of wine in bed while Ricky is fast asleep next to me, but today we had a very similar meal for dinner as we did the last time I posted. Remember, no judging about the wine in bed thing, right? I am a teacher on summer break, cut me a break!
As I have previously stated, anything I can do to make cooking an easier task, the better! As I have also previously stated, I currently have quite an obsession with this salad recipe that I have created. If you missed my salad obsession recipe that I posted just a few days back, you can find it here. So, why not take one of my favorite current recipes and tweak it a bit so that I can have it again while still arguing that we are having, technically, a different meal for dinner? Genius! Talk about a shortcut that makes my life easier. By simply replacing the chicken from the original recipe with salmon, I have a new meal. Therefore, I am literally going to repost the same recipe with salmon substituted in for the chicken. This wine has snuck up on me and made me quite sleepy, so it makes for an easy post as well. Enjoy!
Roasted Beet & Potato, Hot Pepper, and Salmon Salad with Aunt Karen’s Homemade Vinaigrette
4 large beets, peeled and cubed
3 large russet potatoes, peeled and cubed
5-8 hot banana peppers, depending on how spicy you prefer, sliced into rings
2 large salmon fillets (I usually buy the wild Alaskan caught from Trader Joe’s – shocker!)
5-6 tablespoons extra virgin olive oil
2 heads of romaine lettuce, chopped
5 cups baby spinach, chopped
1/2 medium red onion, diced
1 red bell pepper, diced
1/2 seedless cucumber, chopped
2-3 roma tomatoes, diced
1-2 rainbow carrots, peeled and diced
1/4 cup raisons, brown or golden
1/4 raw walnuts, chopped
Salt and pepper, to taste
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 1/2 – 2 tablespoons dijon mustard
Juice of 1 lemon
Pinch of salt and pepper
- Preheat the oven to 400 degrees. While the oven is still preheating, peel the beets and potatoes, and then cube them. Spread the beets and potatoes on a baking dish and drizzle with 1-2 tablespoons extra virgin olive oil. Place the root veggies in the oven. They should cook for around 20-25 minutes or until soft. Check every so often and give the beets and potatoes a little toss midway through.
- While those ingredients are baking in the oven, wash and cut all of the veggies. Throw them in a large salad bowl. Top with the raisins and walnuts.
- Rinse salmon off and pat dry. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Place salmon in the skillet skin side down and season with salt and pepper. Cook on both side for 2-3 minutes. After you have cooked on both sides, place in oven. Cook for about 10 more minutes or until your preferred doneness for salmon.
- While those ingredients are still baking in the oven, wash and slice the banana peppers. I usually just slice them into rings. Put 1-2 tablespoons olive oil in a medium skillet. Heat the oil over medium heat. Once the oil is hot, place in the banana peppers. Saute just until they become soft.
- Take salmon and root veggies out of oven. You may want to cover with foil to keep warm while you make the incredibly easy but delicious dressing. Put all of the ingredients for the dressing into a medium mixing bowl and whisk together. I usually put the ingredients into a container with a lid and shake it up which is faster and seems to get the ingredients mixed together very well.
- Finally, place the beets, potatoes, salmon, and peppers on top of the salad. Top with the dressing and enjoy!
I promise you, and I have to promise myself, that I will make something different for dinner next time. This obsession with this salad has become a problem. It’s all I want to eat. To help myself overcome this obsession, I promise the next recipe posted will not be this damn delicious salad!
Peace, Love, and Honest Food,