Before I started this blog, I never really created my own dishes. I would make small modifications to existing recipes, and that was about it. But ever since I started writing here, I’ve slowly begun to develop my own recipes.*  With each dish I create, I get a little bit braver. 

A few weeks ago, I had a huge breakthrough. I ate something at a restaurant and was inspired to create my own take on it at home. It was huge, people.

The inspiration came from Trezo Vino, a Leawood, Kan. restaurant that recently had their menu updated by Bluestem’s Colby Garrelts. On the day I went, their flatbread special was topped with smoked salmon, capers, creme fraiche, arugula, cucumbers and red onions. The pairing of these flavors is classic, and I wondered how they would taste in a salad. The answer is lovely. The result is decadent, but light, and I think it would be perfect for dinner or brunch with your favorite ladies.

Spring Salmon Salad

Serves 2

4 c. mixed baby greens

2/3 c. cucumber rounds, sliced into half moons

1/4 sliced red onion

1 lemon

4 hard-boiled eggs

1 tbsp. capers

1/2 tbsp. light sour cream

1/2 tbsp. plain yogurt

1 tsp. coarsely ground mustard

1 tsp. evoo, divided

2 boneless, skinless salmon fillets

Salt and pepper to taste

Place the mixed baby greens in a bowl and season with salt and pepper. Next, slice a cucumber into thin rounds. Then, cut each in half, creating half moons. Add them to the salad. Next, thinly slice 1/4 c. of red onion. Squeeze the juice from half of a lemon over the salad. Peel and chop four hard-boiled eggs, using the yolks from only two of the eggs. Toss together, seasoning with more salt and pepper if needed.

Spoon 1 tbsp. of capers into a separate bowl, including juice from the jar.

Add 1/2 tbsp. each of light sour cream and plain yogurt. Stir to combine. Add the coarse mustard and a 1/2 tsp. extra virgin olive oil. Squeeze in some lemon juice and taste. Mix it together, adjusting the salt and pepper or lemon to suit your tastes.  Then, set it aside.

In a non-stick skillet, gently heat 1 tsp. of evoo over medium heat. Pat dry each piece of salmon and then, season with salt and pepper on both sides. When the pan is warm, add the salmon fillets. Turn them when they have started to brown. When both sides are brown, lower the heat and let them continue to cook. Then, when the salmon is almost cooked through, remove the pan from the heat. They will continue to cook off the stove.

To serve, place the salad greens on a plate. Top each with a piece of salmon. Squeeze lemon juice over the fish. Then, drizzle the dressing over the salmon and the salad.

*You can access any of my “original” recipes from the “My Recipes” page on the site.