Summer Salmon Salad

picking the delicate meat off 3 cooked salmon collars that our local fisherman can't sell, so our freezer sits full of these delicious fatty treasures.

i don't know, it must be a little of my grandmother in me that delights at seeing such little waste. this is all that left after i divided the fish in a bowl for us and a bowl for daphne.

meat for us, fatty meat and skin for Daphne

summer salmon salad = serves 4

1/4 cup olive oil
2 tbls pure maple syrup
2 tbls dijon mustard
2 tsp rice wine vinegar
(whisk the above in a large bowl)
1 cup diced red onion
1 1/2 cups green beans, quickly blanched & cooled, chopped
3 hard cooked eggs, chopped
2 cups potatoes, cooked, cooled and chopped in 1 inch cubes
2 cups cooked & cooled salmon
1 cup finely grated parmesan cheese

gently combine all ingredients in the bowl with the dressing, season with salt & pepper to taste. serve cooled or at room temp over salad greens.

where's the science & summer harvest chowder

Summer Harvest Chowder ~ serves 6
3 ears of corn, shucked
3 tbls butter
1/2 cup chopped onion
1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
2 tomatoes, seeded, cored and chopped
2 medium potatoes, peeled and diced
1/2 red bell pepper, seeded and diced
1 tsp salt and fresh pepper
4 cups homemade chicken (or mock chicken) stock
1 cup full fat milk
1/2 cup fresh basil, chopped or torn

cut off the corn kernels from the cob & set aside.
melt butter in stock pot, add onion, celery & carrot = saute till tender
add tomatoes, potatoes, red pepper, salt, pepper, stock and corn.
bring to a boil, then reduce and simmer for 25 minutes, or until the potatoes are tender. do not overcook them.
add the milk and basil, heat for 2 more minutes & serve immediately

garden treats and nutty granola

our garden is finally producing some snack worthy tidbits = raspberries, blueberries, 3 varieties of heirloom potatoes, cherries and herbs. Below is a great new recipe i snagged out of a new cookbook.

Peanut Butter Granola ~ yields 11 cups
1 cup creamy all natural peanut butter
1 cup corn oil, or peanut oil
1/2 cup honey
9 cups thick rolled oats
1 cup toasted wheat bran
1 cup wheat germ

preheat oven to 400*
in a small saucepan, gently heat the oil, peanut butter & honey until combined.
blend the remaining ingredients in a large bowl, then toss well with the honey/peanut butter mixture until well covered. pour out on to 2 jelly roll pans and bake for 30 - 45 minutes, rotating pans and stirring often.
make sure not to over cook.