Deja vu Salmon Pour Vous

Thanks to Ann Marie and Terry, two awesome French teachers, for all those trips to Quebec and a bit (tiny though it is) of the French that stuck. Last post I baked a two pound salmon fillet which turned out to be too much fish for Mike and me. I was not going to waste that delectable fish. So, here's what happened. The romaine was crisp and green in the garden, and some raspberries were ripe for the picking; they along with the salmon, became the basis for  tonight's dinner. This summer has been hot, hot, hot, so I want this dinner to be cool. Try this salmon and quinoa salad the next time you have leftover fish for  a light and delicious summer meal.

Here's what you need to make my Salmon and Quinoa Salad.

The amounts are per person.

cooked salmon, about 5 ounces

generous cup of torn romaine leaves

half of a tomato, chopped

1/4  cup of corn kernels

1/4 cup raspberries

1/4 cup red pepper, chopped

1/4 cup chopped carrots

2 thin slices red onion

1/2 cup quinoa, cooked and cooled

Mix together the following for the dressing:

2 tablespoons olive oil

2 teaspoons balsamic vinegar

1 teaspoon country style or rustic mustard

salt and pepper to taste

Mix the salad ingredients together and gently toss with the dressing. Now, you have a crisp, colorful salad that goes together in no time and is a feast for the eyes as well as the palate. Oh yes, and I served it with the first summer squash of the season; Mike wanted that fried and on the side.