old, faithful.

This dish materialized as part of our standard weekly repetoire a couple of years ago, but it proved too easy and too delicious not to overutilize, and we eventually burned ourselves out on it. Plus, our grocery store across the street stopped selling this "arugula mélange" that we were using for the greens: it was basically arugula, chives, dill, and some mâche (something like watercress but sweeter).

Now, yes, this is not very difficult to put together oneself. But it's kind of a hassle to keep the fresh chives and dill around, at least for us, especially dill because we don't use it as often as other herbs...so, my point is: it was very easy to just pick up some arugula mélange instead. Until they stopped making it, that is.

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Last night I busted this out for the first time in probably 4 or 5 months, and it was still fast, easy, great, and healthy. And we all like it, not just the humans in the house, but the kitties have a hard time resisting it as well (note the kitty paw coming in from the northeast here):


















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salmon and mâche
mustard, honey, sherry vinegar, walnut oil.

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250g salmon filets

4 tbsp walnut oil
1 tbsp honey
2 tbsp sherry vinegar
2 tbsp coarse dijon mustard

2 cups mâche, or substitue watercress, arugula, mesclun, etc.
1/2 cup fresh dill, torn
1/2 cup fresh chives
salt
pepper

Oven on at 200C. Rub salmon filet with 2 tbsp walnut oil, and salt/pepper a bit. Put fish in oven for 15-20 minutes.

Meanwhile combine remaining walnut oil with sherry vinegar, honey, and mustard. Whisk, taste, and tweak based on your sweet/sour/oil preferences.

Mix greens and herbs.

Take fish out, place on greens, drizzle dressing over top. We occasionally add toasted pecans, almonds, or pine nuts to the greens. Also nice with some goat cheese croutons/toasts on the side.

Serves 2.