She Who Must Be Obeyed and I just don’t eat as much as we used to. When I made Grilled Dilled Salmon in the last post, we only needed one of the fillets to feed both of us so I had a leftover salmon fillet. This made the opportunities for one of our favourites, seafood salad.
The timing was perfect as my first planting of spinach was in full production.
I decided to go with a nice blueberry vinaigrette to make this a truly special meal rather than just using up some leftover salmon.
I started by cleaning and tearing up the spinach.
I made up the vinaigrette by putting the blueberries, vinegar, honey and oil in a blender and processing until smooth. Store the vinaigrette in a sealed container in the fridge.
I fried the bacon until crisp and chopped it.
I cut the salmon into strips. You can use any fish or seafood. Shrimp and scallops are particularly good.
I tossed the spinach with the vinaigrette. Then I spread the bacon over it and arranged the salmon on top.
Here it is plated.
This should never be referred to as leftovers. The sweet of the blueberries, the tart of the vinegar and the salty bacon all are a perfect foil to the rich flavour of seafood.
This is a great dish.
The Old Fat Guy
- 250 grams (1/2 pound) salmon, fish, shrimp or scallops, cooked
- 1500 ml (6 cups) torn spinach leaves
- 3 strips bacon
- 125 ml (1/2 cup) blueberries (frozen or fresh)
- 50 ml (1/4 cup) white wine vinegar
- 25 ml (2 tablespoons) honey
- 90 ml (1/3 cup) extra virgin olive oil
- Cook the bacon until crisp and chop coarsely.
- Put the blueberries, vinegar, honey and oil in a food processor or blender. Process until smooth.
- Put dressing in the fridge until ready to serve the salad.
- Cut the seafood into slices or pieces if necessary.
- Toss the spinach in the dressing.
- Spread the bacon over the lettuce.
- Arrange the seafood over the lettuce.