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Is there anything better than a fresh salad that's also satisfying? Caitlin's seared salmon salad fits the bill! (Photo by: Cara Hummel Photography)
CINCINNATI - WCPO is pleased to bring you food blogger Caitlin MacEachen Steininger, of Cooking with Caitlin, as a contributor. She has been tickling the food fancy of her family and friends since third grade. Check back next Monday for a new recipe!
Look to your window-box herb garden for the flavor you crave this week. In fact, build all your weeknight meals around the savory blooms that crowd your kitchen container, starting with the seared salmon salad here.
For an interesting mix of bright and licorice-tinged bite, I call for a bouquet of cilantro and basil. You should choose whichever herbs sound good to you, however – and don’t be afraid to use more than a pair of herbs if you can’t decide on just two. You might even switch up the leaves or add a handful of freshly torn herbs to the romaine that starts the salad.
Make service extra easy by doing some simple prep up to 12 hours in advance: Marinate the salmon, dice the red onion, cube the mango, and clean and chop the lettuce. Keep everything refrigerated and slice the avocado just before plating the salads. Toss together in minutes for a perfect summer supper.
With a loaf of warm, crusty bread and a glass of crisp, white wine, settle into your side porch to watch the sun set on another delicious day of August.
WCPO Insiders can get Caitlin's seared salmon recipe.
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CINCINNATI - Look to your window-box herb garden for the flavor you crave this week. In fact, build all your weeknight meals around the savory blooms that crowd your kitchen container, starting with the seared salmon salad here.
Prep Time: 90 Minutes Cook Time: 5-10 Minutes Yields: 4 Portions
Tips + Tricks: You can easily substitute any protein for the salmon in this recipe. Chicken breast, flank steak, shrimp or any other firm fish would be wonderful. Follow the recipe exactly the same.
(Photos by Cara Hummel Photography)