I always know when I have to share a recipe with all of you when my family begs me to make the dish again. This is one of those times. We were having grilled salmon burgers but I did not want to do the bun thing and was looking for a way to bling up the salmon. I had some prosciutto on hand and thought I would give it a try. I have to say prosciutto and salmon go brilliant together. They are both rich and slightly sweet. Instead of fighting each other, I think they brought out the best in each other. Adding the creaminess from the avocado and the sweetness for the tomato rounds it out.
A word about prosciutto, I know it is expensive. I also know we are all looking for ways to stretch our pennies but I would like to make a case why I think prosciutto is a budge friendly pantry item. First you only need to buy a small of amount. I am always asking the deli to slice me 3 thin slices. I find that suits me just fine because secondly, you get a lot of bang for your buck. Prosciutto has a lot of flavor and a little goes a long way. It can take a simple ingredient like chicken or potatoes and really add something. Thirdly, you do not need buy prosciutto di Parma. Now prosciutto di Parma is amazing and I am not going to pretend domestic prosciutto is the same BUT domestic prosciutto it is good enough for everyday cooking!
*A tip: make sure you buy your prosciutto at a store that has a good turnover. If the prosciutto sits around too long, it taste old (sorry I do not have a better word ;-). If unsure, ask for a sample!
serves 4-6, depending how much topping you like. I could eat the whole bowl myself !!!
3 thin slices of prosciutto, cut into small pieces
1 medium, ripe tomato cut into bite size pieces
1 ripe avocado, cut the same as tomato
3 TBL. of good olive oil
1 garlic clove finely minced
salt and pepper to taste
Mix all ingredients and serve over salmon.
Today is David's and I 24th wedding anniversary. I have to say I love being married and it is not hard like I was afraid it would be. It does have it moments, especially since our temperaments about as opposite as one could be but I really love being married.
I have to share a story about this bumper sticker because it is a wonderful example of David and me. When we bought our new car, we decided we would never put a sticker on it. Don’t you hate down the road when all those stickers get old and gross? Well David went to a Promise Keepers (which greatly helped him by the way!!) and came home with this sticker. He got the last one and was so proud. He shows me the sticker saying he knew our promise and would find a way to put it on the car without “putting it on the car”. I tried not to laugh. I mean what girl in her right mind would to stop their hubby from announcing to the world he loved his wife. Rules, shmules, he could put that sticker anywhere he wanted. Heck I am not one for rules anyways but David in his usual way found a way to declare his love without breaking a rule. Every time I see that sticker not only am I reminded how much David loves me but also how different we are. David is exact, I am all over the place. He is cautious and I am go for it. He is my rock and I am his light. After 24 years, I could not ask for anything more!!
They can be as simple as just some strips of fabric.
Or as elaborate as you want.
They can have cute tea bags
Image at top from That Girl, That Quilt
Sorry I have not been around. I was in California and then lost my internet for a week but life is back to normal. Well my crazy normal!! We are still enjoying having our mason jar salads on hand. We have learned a few things though. About half the time we are finding the romain lettuce wilts in three days, so now we use broccoli slaw first. It is very hardy or you could keep the dressing in another small container. This salad was inspired by the salmon sushi my girls love. Just before eating we add sliced avocado and torn up pieces of toasted seaweed. I love the crunch it adds to the salad!!
Sushi Mason Jar Salad
sliced romain lettuce
avocado, this is not added until you eat the salad
toasted, salted seaweed, not added until you eat the salad
Layer starting with dressing and working your way down the list.
* Sushi Dressing
1/4 cup of mild tasting oil, I used hemp
a few drops of toasted sesame oil
3 TBL rice vinegar
1 TBL soy sauce
fresh ginger juice to taste, ground fresh ginger into a paste and squeeze out juice.
wasabi paste to taste
Mix all together, taste and adjust to your liking.