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maple dijon salmon, wild rice and spinach salad

October 7, 2008

This was a lovely fall meal.  Atlantic salmon, grilled on the barbecue and topped with maple dijon sauce.  Wild rice.  And then a traditional spinach salad, complete with hard boiled eggs and bacon.  The maple sauce was sweet with an undercurrent of kick to it.  I sheepishly put a hunk of butter in the wild rice to prevent the common ‘dry wild rice’ problem that I often have.  And I just put a skiff of salad dressing on the spinach salad, so it wasn’t heavy and greasy.

Salmon with mustard maple sauce
Gourmet | January 2003

2 pieces salmon fillet 
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped red onion

Pat salmon dry and season with salt and pepper. Barbecue until done, about 9 minutes.

Meanwhile, in a saucepan, whisk remaining ingredients and salt and pepper to taste. Pour sauce over salmon.


Spinach Salad
Gourmet | June 2005

6 slices bacon, cut into 1-inch pieces
2 medium green onions, halved and thinly sliced lengthwise (3/4 cup)
1/4 cup olive oil
6 tablespoons red-wine vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb spinach
4 hard-boiled large eggs, chopped 

Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Add onions and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.

Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.

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