I’m fed up with the news cycle and far more verbose and clever bloggers have commented upon, Fisked and ridiculed the Kerry-ism of the day.
So in the spirit of my fed-upness, a new feature is born: Wictory Wednesday Wecipe! The local wild Salmon season is on and a friend obliged with a few freshly caught briny monsters, one of which I promptly grilled whole over Mesquite charcoal and Zinfandel prunings, producing succulent leftovers. You may substitute farmed salmon and the smoke chips of your choice if you can't get fruit wood prunings. (Grilling novices please go here or here for tips)
Tonight's fare: Wild About Salmon Salad
Recipe follows:
Wild About Salmon Salad
To serve two generously you will need:
8 oz Chilled cooked (grilled, baked or poached) Salmon, boned and broken into large chunks
1 medium English Cucumber, peeled and cut into large dice
6 Oz Haricot Vert (baby Green Beans lightly steamed with a sprig of fresh Basil and chilled. Wedges of ripe tomatoes could be subsitituted for haricots)
20 Nicoise Olives
2 Cups Spring Salad Mix (I used red Oak Leaf, Frissee and Arugula)
Accompanying Sauce for Salmon:
¼ Cup Sour Cream
¼ Cup Cream Cheese
½ Cup Mayonnaise
1 Tablespoon Creamed Horseradish
1 Tablespoon Capers
1 Tablespoon finely diced Sweet Red Onion
Method; Wisk together the sour cream, cream cheese, mayo and horseradish, chill for 15 minutes. The mixture should be firmly spoon-able, if it seems too soft add 1 more tablespoon of cream cheese.
Dressing for the green beans; Wisk together:
1 Tablespoons of freshly squeezed lemon juice
2 Tablespoons good Olive Oil
¼ Teaspoon Dijon mustard, or Coleman’s Dried
Salt & Pepper to taste
To Compose Plates:
Evenly divide the main ingredients between two large dinner plates in four sectors, half the Salmon, half the cucumbers, half the lettuce, half the Cream Sauce spooned into a mound. Sprinkle half the capers and diced red onions over the cream sauce. Place half the green beans on the lettuce and spoon half the lemon dressing over the beans and cucumbers. Sprinkle half the Nicoise olives in the center. A few Grinds of black pepper and you’re eatin’ good in the neighborhood.
I poured a Joseph Phelps Sauvignon Blanc ’01, and if you’re not low-carbing, a crunchy baguette or Cabatta would be nice too.
Chilled whole strawberries eaten out of hand, washed down with the rest of the Sauvignon is a light satisfying finish.
Now that you're well fortified, today is Wictory Wednesday. Every Wednesday, I ask my readers to volunteer and/or donate to the Bush 2004 campaign.
If you've already donated and volunteered for the Bush campaign, then talk to your friends and enlist them in this battle for America's very soul.
If you're a blogger, you can join Wictory Wednesdays simply by putting up a post like this one every Wednesday, asking your readers to volunteer and/or donate to the Bush campaign. And do e-mail wictory@blogsforbush.com to be added to the Wictory Wednesday blogroll, which will be part of the Wictory Wednesday post on all participating blogs: