20 November, 2011

Apple Cranberry Salmon Salad

Happiness is having a large, loving, caring, close-knit family in another city.

GEORGE BURNS

I grew up in a very artsy household. My mom started out as a graphic designer and is now working as the Executive Director at my home town’s local theatre.

She instilled her passions in me growing up. I was always involved in art classes and other performing arts. Besides my inheritance of art appreciation, my mother also passed on her love of animals. Artists are an unusual breed, and they like different things…

like parrots. I never imagined that I would be living with parrots, but one day my mom decided to add a few members to our household. I think I would enjoy their companionship more if they sang Let the Bodies Hit the Floor. Chris shared this hilarious video with me. It makes me laugh every time I watch it. He is on a mission to get my mom’s parrots to sing this:)

Another thing my mom shared with me last time I was home was a dish from the Canyon Ranch cookbook. Here is my spin on it:

Apple Cranberry Salmon Salad

Ingredients:

1/2 cup Paula Dean’s Moppin Sauce

1 pound salmon fillet

1/4 cup fresh lemon juice

2 tablespoons agave nectar

1/4 teaspoon salt

1/4 teaspoon pepper

3 Gala apples

2 Granny Smith apples

1/2 cup chopped fresh cranberries

2 tablespoons chopped fresh tarragon

Directions:

1. Put Salmon in glass baking dish and marinate in Paula Dean’s Moppin Sauce for 30 minutes to 2 hours.

2. Preheat broiler. Combine lemon juice, agave nectar, salt and pepper in large bowl.

3. Slice apples and cranberries into bite size pieces.

4. Broil Salmon 3 to 5 minutes on each side or until fish is cooked through. While Salmon is cooking, add apples, cranberries, and tarragon into lemon agave nectar dressing and toss together to coat.