This post is from my series featuring “real home cooks”, making one of their favorite recipes in their own kitchen. As a photographer and a cook, I love this documentary “story/intereview” style with lots of pictures! This post features my friend Lori and her Cherry Glazed Salmon Salad! Lori is also known online and in the Ag world as The Produce Mom!
This is a recipe that Lori made up herself. It was first published on Lori’s website, The Produce Mom.
Following is what Lori told me about this recipe and how she became a home cook:
My passion for cooking began in international travel. Mostly in Mexico, but I was also in Cuba for undergrad. Those cultures, food is what they have. Family dinner is such a big deal. They prep all day for dinner. And growing up we had meals together, but nothing really elaborate. My mom sent me to a local cooking school at a grocery store one summer and I really loved it. I just fell in love with making things from scratch and coming up with new recipes.
I always grew up eating and cooking ground beef. So when I became in charge of a kitchen, and feeding a family, I was trying to figure out how to do more than just like Hamburger Helper, Tuna Helper, etc. What can I make for my family that I know is really nutrient dense and get my children excited about it. Salmon is like a superfood and it is affordable. But my kids aren’t crazy about the fishy flavor of it, so I just started topping it with different kind of fruit preserves and it has changed their eating experience. It counter-acted the fishiness enough for them to eat it.
This recipe calls for Cherry Preserves, but I realized I was out of it, so I’m using Apple Jelly. So you can swap out a different flavor. Make the recipe your own.
I think people are afraid of prepping whole leaf lettuce because they think there are too many steps. Cut it, wash it, dry it and crisp it. So four steps…that is a lot for a salad, when you could just open a bag. But I just want it to taste amazing if I am going to make a meal at home.
As far as asparagus, I just bend it to get it to snap off at the right point. This is a great step for children to help with because it doesn’t involve any knives or anything. So doing this separates the woody end from the tender tip. And for a salad, you just want to use the tender part. Obviously, produce is my thing and I don’t want people to just throw away the woody ends. They can be roasted for a snack. But I will even add it to a veggie plate and eat it raw.
So I’m going to bake this with the cherries on top, but for the salad, I’m going to flake the salmon and the cherries will just be mixed it with the flaked salmon. I like to just lay it on top of the salad. You can cook it to whatever doneness, but my children won’t eat anything less than completely done fish!
I suggest people use whatever vinaigrette you like for this recipe. It works great to use a balsamic vinegar and olive oil. Honestly, I just use whatever is in my fridge. More often than not I use bottled salad dressing, because it is easy.
YUM! After all that, Lori shared this meal with me and we had a great chat! Make sure to visit Lori’s site for recipes using fresh fruits and vegetables. And also great tips on how to buy, store and prep each fruit or veggie!