30 Nights of Salad - Day 18 & 19

Bulgogi! have you heard of it? It's a Korean dish and usually the meat is beef. But you can whip together the ingredients and use fish - Salmon to be exact. I used a recipe my husband found here as my basis and edited it a little. I have a hard time following recipes to the T. I like to rebel against cookbooks I guess. I used these ingredients here:



and marinated the salmon for 2/3 hours and then baked and then ate! This makes a flavorful salad and I can't wait to try it with beef!

Marinade for the Salmon:
-2 large garlic cloves, peeled, divided
-1/2 cup chopped green onions
-1/2 cup soy sauce
-1 3/4-inch cube peeled fresh ginger
-3 teaspoons sugar (I like to use light brown sugar for marinades)
-2 teaspoons Asian sesame oil
-1 teaspoon chili-garlic sauce*
-4 6-ounce center-cut skinless salmon fillets
-1 tablespoon olive oil
-1/4 cup water
***Put the marinade and the salmon (and some thickly sliced onion if you like) in an oven ready dish and put in the refrigerator for 2 to 3 hours, cover with foil. Place the dish in a 350 degree oven for approx 15 minutes. Take the foil off and flip over and cook for an additional 10 minutes. Once the Salmon is cooked through, take out of oven and let rest while you assemble the salad ingredients:


Salmon Bulgogi Salad
-Salmon Bulgogi
-Lettuce, chopped
-Red Bell Pepper, thinly sliced
***I used the sauce for the dressing - assemble the salad and crumble the salmon on top. Also, this would go fantastic over rice! Enjoy!

30 Nights of Salad - Day 7

Here we are at Day 7! A week of salads! We're really doing it - show no signs of slowing down! Day 6 was basic salad, but tonight it's on in the kitchen! We used the remainder of the baked Honey BBQ Salmon and put it to good use tonight. I'll let the picture speak for itself and of course the recipe is below:



Honey BBQ Salmon Salad
-Baked boneless skinless Salmon fillets in Honey and BBQ sauce (please see here for recipe)
-1 Mango, skinned & chopped
-1 small avocado, chopped
-1 Roasted Red Pepper, thinly sliced
-Mixed Greens

***Toss together! I used the remaining sauce for a dressing, about 3 teaspoons for myself.

30 Nights of Salad - Day 5

And so we soldier on. Day 5 of our Salad challenge had me trying something new - Salmon! I roasted it in the oven with a little BBQ sauce & Honey and I cooked up some frozen corn and Italian green beans and put that over a salad. Fantastic! The further this goes, the more fun I find myself having and it's a great way to get creative in the kitchen!
Here's the recipe, try it - you might like it!

Frozen skinless Salmon fillets (I used 4, 2 for tonight & 2 for tomorrow)
2 tablespoons BBQ sauce
2 Tablespoons Honey
1 cup water
***Combine above ingredients in a baking pan. Cover with foil and bake at 300 or 350 degrees for 30 minutes. Flip and cover for another 20. Take foil off and continue to bake for an additional 20 minutes or until sauce and/or fish is the desire color & texture you want.

2 cups Frozen Corn Kernels
2 cups Frozen Italian green beans
Garlic powder (to taste)
salt, pepper, sugar (to taste)
1 tablespoon Butter
1 cup water
***Combine above ingredients in saucepan and cover and cook over low to medium heat. Once the water has evaporated (approx 15-20 minutes) remove the cover and continue to cook stirring frequently.

Green Leaf lettuce
Red & orange bell pepper (I used half of each)

I layered this salad, first was the lettuce, & bell pepper combo - then I added the corn & beans - lastly the fish (and sauce if desired - acts as a dressing so there's no need to add more)

Salad does not have to be boring, get creative with it. Have fun!