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Salmon Experiment

I was going through the freezer earlier this week and found 4 different containers of Salmon.  Explains where all the tupperware is at.  I have this habit of cooking in bulk and then tossing it in the freezer to pull out at a later when I’m short on time or lazy (things I learned from my dad).  Except I apparently had been skipping over the salmon.  Probably because I had been preparing it the same boring way I always do.  Having the family habit of being unable to waste anything, I began goggling ways to use leftover salmon.  The best options I found were a “cake” kind of like a crab cake or a “salad” like you put on a sandwich.  The second option seemed like less work and I figured with enough ingredients it would stand on its own without the bread. 

So in went the flaked salmon, cucumbers, avocado, kalmata olives, capers and goat cheese.  It actually looked pretty until we tossed in the roasted tomatoes and a dressing of olive oil, balsamic vinegar and Dijon mustard.  After that it looked like tuna salad gone wrong.  But it actually tasted good.  Things I would change: less dressing, bigger chunks of salmon, not roasting the tomatoes (they pretty much just burst on my first turn of the spoon) and more cucumbers (I liked the crunch they added).  So not as good as the stuffed portobello’s but not as bad as the crockpot bbq chicken. 

On a training note, I need to work on my neck strength.  Something I knew, but got reinforced last night.  It was clench work.  Which I love and hate all the same.  I love at the time, hate the next day when I feel like a bobble head driving down a country road or a DC street. 

 

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