Friday, May 12, 2017

It's That Time Again

Thousands of Minnesotans are set to officially put winter in the rear view mirror Saturday May 12th with the start of the 2017 walleye fishing season.

The opener, which is revered by anglers, is considered an official state holiday by those who participate — especially those who will hit the lake at midnight Saturday (the official start time) just to have a shot at a walleye. It’s also a family tradition like no other in Minnesota.


I posted these photos two years ago when my husband was gifted with a fishing guide for his outdoor adventure  His catch of walleye and northerns were impressive.  It helps when someone can lead you through unchartered waters.  Let's see how well he does this year going solo. 

This large catch was the combined efforts of three people.  
Foil Packet Provincial Shrimp and Walleye Dinner
Need a recipe for your walleye catch? Here's a really easy one using the foil packet cooking or grilling method. 
http://sockfairies.blogspot.com/2015/05/fish-tales-and-provencal-shrimp-walleye.html

If fishing is not on your agenda try this Ramen Salmon Salad. The flavors and textures were amazing with some unusual parings of healthy ingredients.  Ramen noodles add the perfect amount of crunch to this easy spring salad.
Mini-Strawberry Rhubarb pie is delicious when one little bite will do. Look for the pie recipe posted on upcoming Weekend Round-Up. 
Ramen Salmon Salad
Cook's notes: Recipe serves 2 and was adapted from Spring/Summer 2017 Lunds and Byerlys Magazine. 
Ingredients:
  • 1 TB. butter
  • 1 (3 oz.) package of Oriental Flavor Ramen Noodle Soup Mix-set seasoning packet aside. 
  • 1/3 cup almonds
  • 1/4 cup sugar 
  • 1/4 cup rice vinegar
  • 1 TB. sesame oil
  • 2 cups cooked salmon, cut into chunks grilled or cooked
  • 4 cups mixed greens
  • 1 mango, peeled and chopped
  • 1 cup fresh blueberries or blackberries
Directions:
  • Place dry ramen noodles in a zip loc bag. Use a rolling pin to crush the noddles. Add in almonds and mix well. 
  • In a 10 inch skillet melt butter, brown noodles and almonds, about 3 minutes stirring frequently. Remove from heat and set aside.
  • In a blender add sugar, rice vinegar, sesame oil and 1/4 tsp. seasoning mix from ramen noodle package. Discard the rest of seasoning packet. 
  • Blend to mix well. 
  • In a large bowl add mixed greens, mango chunks, blueberries or blackberries, salmon chunks and noodle mixture. 
  • Pour dressing over salad ingredients and use only enough to moisten the salad. . 

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