Grilled Salmon Salad with Basil-Garlic Aioli and Basil Viniagrette

Here is another one of Puppy Daddy's favorites. We have some version of this meal every couple of weeks. It's also perfect with crab cakes, which by the way are BOGO at Fresh Market this month on Tuesdays. This makes a simple and light supper, that looks and tastes very fancy! It's a great meal when you come home after a long day because it's so quick and easy.

I like to grill the salmon, but you can cook it in the oven, which I have done if it's raining outside. You could also cook it on a grill pan. Just rub it with a bit of olive oil and sprinkle with salt and pepper.

Grill on medium high heat and don't try to flip it until it comes off the grill without sticking. While it's cooking, make your vinaigrette and aioli. For the vinaigrette I use home-made basil oil which I make during the summer to use up the basil from my plant outside. Just heat up some light olive oil or vegetable oil and drop in a bunch of basil. Let it sit for 1/2 hour. Don't let the oil come to a boil. Let it cool and strain the oil through a fine mesh strainer. Viola, basil oil. It will last a long time in a cool, dry cabinet. Just mix this in a 3:1 ratio of oil to vinegar ratio with white balsamic vinegar. For the Basil Aioli mix mayonnaise with chopped basil, garlic and extra virgin olive oil.

To serve, put some spring lettuce mix on the plate. Top with vinaigrette, salmon and aioli. Delish!






Ingredients

Salmon fillets
6 TB basil oil
2 -3 TB white balsamic vinegar
1/2 cup mayonnaise
1 clove garlic, crushed or finely chopped
2 TB chopped fresh basil
1 tsp extra virgin olive oil + a small amount for grilling salmon
Spring lettuce mix
Salt and pepper

Directions

Brush salmon fillets lightly with extra virgin olive oil and sprinkle with salt and pepper. Grill over medium heat for 5-8 until fish lifts easily off grill. Flip and cook for about 3-4 more minutes. While fish is cooking make the vinaigrette and aioli.

Combine basil oil, white balsamic vinegar with salt and pepper to taste in a small jar or bowl.

Combine mayo, garlic, chopped basil and 1 tsp of extra virgin olive oil to make aioli.

To serve dress spring lettuce mix with vinaigrette. Top with salmon and a dollop of aioli.

Try this recipe and let me know what you think!

Pressed Cuban Sandwich

While I'm on the Cuban food theme, I certainly couldn't leave out the Cuban Sandwich. Lately Tampa and Miami have been feuding over where the first one was made and what the mandatory ingredients are. I don't really care as long as it tastes good and this one is delicious. Puppy daddy swears these are the best!

I believe the secret to a great Cuban Sandwich is the pork and the bread. For my sandwiches I always use my Slow Cooker Mojo Pork and the best Cuban bread I can find. My local grocery store (Publix) makes a pretty good one, but if I could get to the La Segunda Bakery in Tampa for bread, I would definitely have the ultimate sandwich. In fact, I think my next trip to IKEA will require a stop at the bakery!. I know the purists swear by regular yellow mustard and no mayo, but I love the combination of Dijon and mayo, so that's what I use. I also prefer provolone over Swiss, but I've used both. I have also sometimes added salami, which is on a Tampa Cuban. Of, course you must have dill pickle slices.





Start by slicing your bread, adding mustard, mayo and pickles.

I put cheese on both sides of the bread so the sandwich sticks together when it melts. Then add your ham and pork.

Finally, its time to grill the Cubans. I use a flat stove top griddle. Put some softened butter on both sides of the bread. Place them on the griddle and smash them down (press) them with anything you have that's nice and heavy. I use bricks covered with aluminum foil, but you could use a heavy pot, or another griddle if you have one.

Time to eat!

 

 

Ingredients

 

 

Good Cuban Bread

Mayonnaise

Mustard

Sliced dill pickles

Sliced deli ham

Slow Cooker Mojo Pork

Provolone or Swiss cheese

Softened butter

 

Directions

 

Slice bread in half. Slather one inside piece with mayo and mustard. Add pickle slices. Top that half and the other half with cheese. Add ham and pork. Close sandwich. Spread softened butter on the outside of the sandwich. Place it on a medium-high griddle. Press down with a brick until one side is lightly browned. Flip sandwich over and repeat.

 

Try this recipe and let me know what you think!

 

 

 

 



Slow Cooker Mojo Pork

I love, love, love Cuban food. We have lots of great Cuban restaurants in our area, but I love finding ways to cook it at home. This recipe is so easy and the pork can be eaten as is or used for many other recipes, like the best Cuban Sandwiches EVER!


 I use pork butt or picnic shoulder. It's inexpensive and very tasty. Just slice up the orange, lemon, lime and onion. Crush or mince about 5 cloves of garlic, and sprinkle the pork with a seasoning salt. I like Badia's Adobo.

Put about half of the citrus and onions on the bottom of the slow cooker, top with crushed garlic. Put the pork in and cover with the rest of the citrus and onion. Cook on low for 8 - 10 hours. Take the pork  out, shred it and add back some of the sauce left in the slow cooker.

YUM!!!!




Be sure to save your left-overs for Cuban Sandwiches or Mojo Pork Tacos!

Ingredients

Pork Butt or Picnic Shoulder
1 orange
1 lemon
1 lime
1 medium onion
5 cloves of garlic
seasoning salt

Directions

Slice citrus and onion. Layer half in bottom of slow cooker. Top with crushed or minced garlic. Sprinkle seasoning salt on pork. Place in slow cooker. Top with the other half of the citrus and onion. Cook on low for 8 - 10 hours. Remove pork and shred. Moisten with sauce left in slow cooker.

Try this recipe and let me know what you think!