photo & recipe courtesy Sweet Paul Magazine

I think this salad would go perfectly with my Dill Baked Salmon. Here’s my own recipe (quantities are guesstimates…don’t hate me if you hate it).

Serves 4 – 6

4 Wild Salmon Filets

4 tbs real mayonnaise

4 tsp fresh chopped dill (or 2 tsp dried)

1 tsp Kosher or Rock salt

1 tsp Pepper

Pat the salmon filets dry with paper towel and place on a tinfoil-lined baking sheet (use a large enough piece of foil to fold over the filets). Spread 1 tbs of mayo over the top of each filet and sprinkle with 1 tsp chopped dill (or 1/2 tsp dried). Sprinkle with Kosher salt & pepper to taste. Fold the tinfoild over the salmon and pinch to seal.

This is where my recipe gets a little fishy (get it). Bake at 350 for 30 minutes (or less or more, depending on size of filets). Do not overcook the salmon, unless you’re like my girlfriend, Samantha, who loves dry, dry, dry baked salmon (mental note: need to look for new friends with better taste!).

This is where I take a big gulp of chilled Reisling…twirl my pearl necklace…and wish you all a Bon Appetit!

It all started about 3 weeks ago, while I was making dinner one evening (again with the gasps and guffaws…stop it). I’m always so innovative in the kitchen, and I thought it would be a fantastic idea to saw off the ends of the cobs of corn before peeling them. Not so fantastic ’cause (WARNING: If you have a queasy stomach…do not read) I nearly “sawed” my index finger off.

When it happened, Mark immediately lept to action. While holding my head between my knees and my hand in the air (I think he actually enjoyed twisting me into a pretzel) he tried to convince me to go to the medical clinic ’cause “it’s really bad, Jen”. I refused to go ANYWHERE, so he resorted to trickery. “Jen, the doctor will just irrigate it and put one of the new-fangled bandages on it.” Normally, I’m a pretty smart woman, but when I’m panicked, I lose all sense of reason, and I fell for his LIES.

When I got to the clinic, I was called in to the office, and I looked back to make sure Mark was following me, but he just remained seated and shook his head “nope”. Traitor!!!! It became clear what was going to happen next when the nurse led me in to the little operating room, looked at my finger and declared, “Yup, you’re going to need STITCHES”.

Surprisingly, getting 6 needles in the very cut is not unbearable–stings, but it’s not unbearable. Four stitches and a finger cast later, I was ready to go.

For two weeks, it was pretty tough typing, but I’m back in business now that the finger is healing. The Frankenstein scar may have destroyed my hand-modeling career, but rest assured, it won’t stop me from sending out post after post after post for evermore. Lucky you!

QUINOA SALAD

1 c. quinoa
2 c. water
2 T. olive oil
8 T. fresh lime juice
2 tsp. (or more) ground cumin
2 tsp. (or more) ground coriander
2 T. (for sure more) fresh minced cilantro
4 T. (or more) minced green onions
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
2-3 c. diced tomatoes
2 c. diced peppers, variety of colours
1 T. minced jalapeno pepper
salt and pepper to taste

1.    Cook the quinoa as per package directions.  Cool.
2.    In a measuring cup, combine the oil, lime juice, cumin and coriander.
3.    Lightly mix the quinoa with the green onions, cilantro, beans, tomatoes, and peppers.
4.    Pour the dressing over the salad and mix lightly.
5.    Season with salt and pepper.  Alternately, you can season the dressing with salt and pepper.
6.    Serve cold.
7.    I don’t measure the vegetables… I just add the amounts that ‘look good’.

Rest assured, that while you’re eating your salad, you’re doing your body a big favor. The Quinoa is an excellent source of protein and fiber, and it’s rich in phosphorus, magnesium and iron too. Oh, it’s also gluten free and easy to digest.

Whoa. That’s one macho seed!!!

Marlene graciously agreed to share her recipe for pickled cucumber salad too! If you love bread and butter pickles, you’re gonna love this salad. It’s an excellent side dish for meet and fish.

CUCUMBER SALAD

4 Japanese cucumbers, thinly sliced
1 sweet white onion, thinly sliced
1 c. white vinegar
½ c. water
¾ c. white sugar
fresh chopped dill

1.    Toss together the cucumber and onions in a large bowl.
2.    Combine the vinegar, water and sugar in a saucepan and over medium-high heat, bring to a boil.
3.    Pour over the cucumber and onions.
4.    Stir in the dill, cover and refrigerate until cold.

Marlene is of Russian decent and she promised to teach me how to make some divinely decadent Russian plum tarts in the Fall when the plums are ripe. Can’t wait!!!!

You’ve got two chances to win:

1. Leave a comment below

2. Twitter about the giveaway and use @nicolejanehome, so I know you’ve tweeted about it. Feel free to copy & paste this:

I just entered @nicolejanehome draw for a Reisenthel XL Shopper bag Baroque Sand http://www.blog.nicolejane.com.

I’ll draw a random winner on lucky Friday, July 23! Good luck everyone…can’t wait to hear your comments.

1. Start by melting a pot of paraffin wax. Use a clean piece of fabric large enough to fit in the picture frame. (make sure to lay down some paper first, to protect the surface you’re working on). Paint the pattern that you would like to remain the color of the canvas. When you’re finished, turn it over and paint wax on the design from the other side.

photo courtesy Canadian House & Home TV

2. Use diluted fabric dye and dip the entire canvas in it. Make sure the canvas is completely saturated with the dye.

photo courtesy Canadian House & Home

3.  Allow the batik to dry and fray the edges by pulling threads off.

photo courtesy Canadian House & Home TV

4.  Mount the fabric in your favorite frame.