I hosted our book club this month, but our book, Cleopatra was not a hit. I think only 2 gals actually read it in it's entirety (and I was not one of them). Really hard to get into this book.
We had a wonderful time, non-the-less.
Joan, Joanie, Suzie, Katie
Christine & Ginny
Debbie & Patty
Joan & I
This salad was a huge hit. I have made it many times since I love it so. Two of my friends who do not like salmon and never eat it, both LOVED it and had seconds. I actually made it again this evening and am giving half to one of my former non-salmon-eatting friends!
Ina Garten's Salmon Salad
2 pounds fresh salmon fillets, with skin on
Good olive oil, for grilling
Kosher salt
Freshly ground black pepper
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons rasberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Cut the salmon fillets crosswise into 4 inch wide slices. Rub them with olive oil and sprinkle with salt and pepper. Brush the cooking surface with oil to prevent fish from sticking. Cook the fillets on grill ( I use grill pan on stove top) for 5-7 minutes on each side, until they are rare. Be sure they are still rare on the inside. Remove to a plate, wrap in plastic, and chill in the refrigerator until cold and very firm.
When the fillets are sold, remove any skin that hasn't come off during grilling. Break the fillets into very large flakes and put them into a bowl., adding any juice that has collected at the bottom of the plate.
Add the celery, red onions, dill, capers, raspberry vinegar and salt and pepper to taste. Mix well and serve cold or at room temperature.
Serves 4 (I doubled the recipe)
*The coconut cupcakes were also sooo good (or so I hear). They are also Ina's recipe. I have made them, as well as her coconut cakes many times :)
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