A glorious change in the weather (adios drizzly rain, you’re such a downer…) drew JT and me outside for an al fresco lunch today. We enjoyed this really quick to prepare salmon salad and then for dessert a couple of fried apple hand-pies- because when you eat a salad it’s only right to immediately back it up with something sweet and indulgent.

Welcome to my advanced school of logic.

I try to keep salmon in the freezer for days just like this, it thaws quickly, needs only a bit of seasoning rubbed on (I love the Table Mountain Seasoning from Savory Spice), and then a quick cook on both sides in a cast iron skillet (use butter please). After about 3 minutes per side I like to place the skillet in a 350 degree oven for about 3 more minutes to cook it through because this girlfriend is not a fan of raw fish.

Not apologizing.

This time I also threw a few cherry tomatoes in the skillet and served it all unashamedly over iceberg lettuce.

Can anyone tell me why and when iceberg became the un-cool, low-class lettuce? Personally I love its crisp texture and the way it holds up to heavier dressings, so my vision is to make it hip again.

Serve the salmon with a dressing made of mayo, sour cream, Dijon mustard, lemon juice and parsley. Or if you don’t have the time or inclination to make your own sauce, just use Ranch because let’s face it, Ranch is pretty good on anything.

We’re excited to be attending a fun and fabulous Mardi Gras themed dinner extravaganza at a local restaurant tonight, and because the meal will be anything but light, this lunch was the perfect way to tide us over!

Hope all of you are experiencing the same glorious weather, and have plans to enjoy your favorite people and food this weekend!!

Lu

p.s. I hope I can count on your support for Iceberg. Thank you.