My New Favorite Salad

Babble asked their Top Mom Food Bloggers for a recipe a few months ago and I sent in this Smoked Salmon, Endive, & Grapefruit Salad with Dill as I was infatuated with it at the time.

Turns out it's still a favorite and I've been keeping radishes, dill and lemons on hand just so I can satiate my cravings as often as needed. Half the time I leave out the smoked salmon and grapefruit, and go with crunchier vegetables such as celery, fennel and the aforementioned, radishes.

Top with a few Quick Pickled Red Onions and you have yourself a new favorite salad. Promise.


Its delicate spring colors will entice you, while its vibrant flavors win you for keeps. Perfect for brunch, a light lunch, or a dinner appetizer, this pretty salad is a great way to stretch smoked salmon and make raw vegetables the star of the meal.

Head over to Babble Food for the Smoked Salmon, Endive, & Grapefruit Salad recipe.

WFD? Peach & Ginger Glazed Salmon with Baby Beets

Last night's dinner effort started off as a sort of purge; brown rice, boiled beets and grilled salmon. Something healthy to follow those recent meals of gummy worms and other junky road food, as well as forgettable airport fare.

The boys will eat salmon if it is coated in something that is sticky and sweet, but I couldn't bring myself to make a boring old teriyaki. I spotted a nearly empty jar of peach and ginger jam in the fridge, and that became the base of my marinade/glaze. I heightened the ginger kick by adding a fresh knob of ginger, and gave the dish an Asian slant with a splash of soy and rice vinegar.

At dinner, Noah inhaled his entire fillet, licked his fork and announced,

"I LOVE fish!".

I about fell off my chair. If you only knew how picky this child is.


The baby beets were picked that morning from our garden; simply boiled and peeled, they almost look like big black olives in this photo! I don't trim their ends when boiling, but leave the stem and root on so I don't loose any colour or flavour when cooking. I start them in cold water, bring to a boil, and simmer gently, until I can slide a knife tip into their centers with ease. I peel them while they are still hot, using my fingers to rub off the skins.
I forgot how truly great home grown beets are. Ah, the sweetness!


Peach & Ginger Glazed Grilled Salmon

I think the next time I make this dish, I'll include a side of grilled peaches. Mmm, true summer fare!
serves 4

2 heaping tablespoons peach & ginger jam or preserves
1 knob of ginger, about an inch square
4 cloves of garlic, peeled
3 tablespoon soy sauce
1 tablespoon rice vinegar
pinch of white pepper

4 portions of salmon fillets

In a small food processor, blitz up the jam, garlic and ginger until well chopped. Add soy sauce, rice vinegar and pepper and mix well. Reserve about 2 tablespoons of the marinade to glaze the salmon while cooking and pour the rest over the fish. Turn gently to coat and marinade for an hour or up to four hours.

Preheat a grill and grill salmon for a few minutes on each side until almost cooked through (salmon should be served slightly rare). Brush with reserves peach glaze and remove from heat. Serve hot.