Balsamic-Salmon Spinach Salad

Balsamic-Salmon Spinach Salad offers a delightful blend of fresh greens, tender salmon, and a tangy dressing that makes for a refreshing and wholesome meal. This recipe provides a burst of flavor and a satisfying combination of protein, healthy fats, and crisp vegetables. It's an easy weekend supper.

Cook's Notes: This recipe can be easily increased depending on the number of servings needed. The dressing is enough for 2 salmon fillets, which can be grilled or baked. Drizzle some of the dressing over the fillets before you grill or bake.

Salad Ingredients:

• 2 Salmon fillets
• A combination of spinach and romaine lettuce
• Halved cherry tomatoes
• Diced cucumbers
• 1/2 cup red onion rings
• Handful of toasted walnuts

Salmon Directions:

• Grill or bake salmon, adding a drizzle of balsamic vinaigrette on top with 2 slices of lemon.

Balsamic Vinaigrette Ingredients: 

• 1/4 cup dark good quality balsamic
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons maple syrup 
• 1 large minced garlic clove
• Salt and pepper to taste
• 1/4 cup chopped and toasted walnuts 

Balsamic Vinaigrette Directions:

• Place all ingredients except nuts in a blender. Mix on high to blend. 
• Taste test for balance of ingredients.  

Apple and Cranberry Crisp

Cook's notes: Serve warm apple and cranberry crisp to take the chill out of a cool night. Tart Granny Smith apples pair well with juicy cranberries, and crystallized ginger adds extra oomph. An alternative in the ingredient list is using 2 Granny Smith apples and 2 Honey Crisp apples. A scoop of vanilla caramel ice cream elevates the fall dessert to a whole new level. 
The recipe was adapted from Bon Appetit October 2003
Filling Ingredients:

• 4 medium-sized Granny Smith apples. peeled, cored, and cubed (about 4-1/2 cups total) 
• 1-1/4 cups frozen or fresh cranberries
• 1/2 cup sugar
• 2 tablespoons minced crystallized ginger or 1/2 teaspoon dried ginger
• 2 tablespoons flour
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon

Topping Ingredients:

• 1/3 cup dark brown sugar
• 1/4 cup flour
• 1/4 cup old-fashioned oats, not quick
• 1/4 teaspoon salt
• 1/4 teaspoon each cinnamon, ginger, and apple pie spice mix
• 1/4 cup chilled butter, cut into 1/2 inch cubes
• 2/3 cup toasted pecans, coarsely chopped

Directions:

• Prepare topping ingredients using a food processor. Pulse all topping ingredients except pecans until coarse, and the butter is pea-sized. Add in pecans and refrigerate for 45 minutes or until thoroughly chilled.
• Preheat oven to 375 and grease an 8 x 8 baking dish.
• Mix all filling ingredients and add to the baking dish. Recrumble the topping and spread the mixture evenly over the filling. 
• Bake for about 35 minutes until the topping is golden brown, the apples are tender, and the juices are thick and bubbling.
• Serve the crisp warm with ice cream. Refrigerate any leftovers.