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Prep
Difficulty
Easy
Time
Estimate
25 mins
Prepare the radish and strawberry salad first. Start the greens, by chopping the greens & assembling the ingredients. Rub the salmon and grill. If possible, saute the greens while the salmon cooks. If not, wait until the salmon is done and saute the greens just before serving. The creamed greens are delicious on top of the salmon or served alongside with the salad. Finish the whole meal with a crusty whole-grain French Bread, skip the bread for gluten-free or low-carb diets.
The almost prickly greens of radishes are tossed with a bit of spinach and dosed with a tangy-sweet strawberry balsamic vinaigrette. The bitter & sweet combo is enhanced with the crunchy slices of radishes.
This simple sauté of greens, becomes creamy goodness with a couple dollops of mascarpone cheese. If you can’t find the tasty Italian cream cheese in your speciality cheese section use cream cheese instead. The flavor will be different, but you will still have the lovely texture.
A hearty filet of salmon stands up to grilling, taking on char marks and flavor appropriate to its meaty pink flesh.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
