This is an easy, healthy meal that you will want to serve often. It is choc-full of flavor and many steps can be done in advance.
Poached Salmon
Servings 4
Ingredients
- 4 filets salmon about 5-6 oz each
- 2 carrots cut in 1 inch pieces
- 1-2 celery stalks cut in 1 inch pieces
- 1 small onion thinly sliced
- 1/2 lemon thinly sliced
- 6 cups water
- 3/4 tsp dried rosemary
- 2 tsp kosher salt
Instructions
- Put everything but the salmon and the salt in a large non-stick frying pan.
- Bring this to a boil, lower to simmer, cover and cook for about 8 minutes
- Season salmon with the salt and lower in the poaching liquid. If salmon isn't completely covered, add a little more water. Make sure your liquid is still just at a simmer. Simmer salmon for 7 minutes.
- If you are making this earlier in the day, flake and refrigerate until you are ready to assemble with the arugula salad.
Poached Salmon Salad with Arugula
Ingredients
- 1/2 small red onion thinly sliced
- 3 Tbsp capers drained
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 5 ounces arugula
- 4 eggs hard-boiled, cut into quarters
- 1 avocado thinly sliced
- 1/2 cup sun-dried tomatoes dried not in oil, sliced
Instructions
- Put red onion, capers, vinegar, olive oil and salt in a medium-sized bowl. Let sit for 15 minutes.
- Add poached, flaked salmon, and gently stir.
- On a plate, arrange arugula, eggs, avocado, and tomatoes. Top with salmon mixture.
This recipe was given to us by our friend Mary Jo. We have modified it slightly to help make it “simple.” We recommend making the pork tenderloin, onions and sauce the day before, storing in separate containers and assembling the sliders several hours before serving or packing for your picnic.
Pork Tenderloin Sliders
Servings 12
Ingredients
- 1/2 cup canola oil
- 3 Tbsp smoked paprika
- 1 1/2 Tbsp kosher salt
- 1 Tbsp fresh ground pepper
- 2 pork tenderloins about 3 lb total
- 1 Tbsp olive oil
- 2 red onions cut in thin slices
- 5 oz bag of arugula
- 24 slider buns or small rolls from the bakery
Sauce
- 1 cup mayonnaise
- 4 garlic cloves minced
- 1 Tbsp coarse grain mustard
- 4 Tbsp fresh sage leaves chopped
- 4 tsp fresh lemon juice
- kosher salt and fresh ground pepper to taste
Instructions
- Combine canola oil, paprika, salt and pepper.
- Pour over pork tenderloins and marinate at room temperature for about 30 minutes.
- Heat the grill and cook pork until meat reaches 150 degrees.
- Take off grill and let rest for about 30 minutes. (You may also wrap pork tenderloin in aluminum foil and slice later).
- Use a large, sharp knife and slice pork in very thin slices.
- Put in a storage container until assembly.
- Heat olive oil in a large skillet.
- Once hot, sauté onions until they are wilted but not brown. This should take around 20 minutes.
- Drain onions on a paper towel. Once cooled, put in the refrigerator.
- Combine all sauce ingredients and refrigerate for at least one hour or overnight.
Assembly
- Place buns on a dry surface and spread sauce on bottom of bun.
- Top with 3 slices of pork, onions and arugula then the "final bun."
- Place on a platter and cover with plastic wrap.
- Store in refrigerator.
- Bring to room temperature before serving.