Maybe this isn’t anything revolutionary, but it was pretty exciting for me. I am not big into making salads–mainly because they just require too many ingredients. Most salads are wimpy anyway. If I’m going to eat a salad, it has to be fresh and impressive. To explain myself further, I feel cynical about homemade salads because the lettuce is going to go bad before you know it, I don’t want to buy a ton of dressing options, nuts can be pricey, and the list goes on.
Recently though, I discovered a delicious salad-in-a-bag at Trader Joe’s. (Where else?) Baby Spinach Salad with cranberries, candied pecans, Miner’s blue cheese & raspberry vinaigrette. You can look at beautiful pictures here. It’s really wonderful! I started out using the salad for a side accompaniment in a meal, but then, I had the idea of grilling salmon and tossing that in the mix for a simple, light main course. I marinate about three quarters of a pound of salmon in olive oil, salt, and pepper. (And by marinate, I mean I sometimes toss the oil mixture on right before it gets cooked.) I heat up our countertop George Foreman (5 minutes), then grill the salmon at 350 degrees Fahrenheit until it starts to fall apart (4-5 minutes). Meanwhile, I just open up the salad packages to get everything ready to go.
This dish is good with the salmon hot, or for cold lunch leftovers the next day. An easy meal to throw together, but one that feels like it took a lot more work than it actually did!