This guest post is from our favorite ladies, Natalie and Holly, over at The Modern Proper. Their mission is to reinvent proper for the modern homemaker, one delicious meal at a time. Check out more of their delicious recipes here.
We’re passionate about food, hence the reason for a food-centered blog. To us, food is a work of art; a hand-formed creation that could belong in a museum equally as much as it belongs on our tables. Perhaps food isn’t your “thing” but surely you must share our passion for something. Maybe it’s music, nature, fine art, or something else. Whatever it is, we encourage you to find creative ways to bring that inspiration into your home, no matter what form it may take.
It is March and the Northwest finally appears to be done with freezing temperatures. Flowers are starting to blossom and we can now take our kids to the park without all those layers of clothing. After a long weekend of actually being outside, we can’t help but notice the coral colored buds popping out of the flowering quince. This has inspired us to bring more color into our homes and better yet, onto our dinner plates.
A plate of greens, salmon, and grapefruit are not only going remind you of being outside this month but will beg you to stay out there longer because it only takes 10 whole minutes to make.
Baked Salmon with Grapefruit Salad
3/4 lb. fresh salmon filet
1 cubed avocado
1 red grapefruit
4 cups loosely packed mache (or other greens)
Salt & Pepper
Honey Mustard Vinaigrette
¾ cup olive oil
1 lemon freshly squeezed
2 tbsp mayonnaise
1 tbsp stone ground mustard
1 tbsp minced shallot
1 garlic clove
¼ cup apple cider vinegar
2 tbsp honey
Salt and pepper to taste
Preheat oven to 350°. On a parchment-lined baking sheet season salmon filet with salt and pepper. Bake for 15 minutes or until opaque.
While the salmon is baking use a paring knife to peel the grapefruit by cutting away skin and slicing each wedge away from the inner white skin. Assemble salad on each plate by layering greens, avocado and grapefruit wedges and dress lightly with vinaigrette. Divide the salmon in two and top with the juice from one lemon, plate and serve alongside the salad.