The tomatoes are going wild in our little backyard garden – especially the cherry tomatoes! The ones that we don’t pickle before they ripen get gobbled up by the deer, birds and ME! I eat them like candy – and especially love them dropped into salads. For this salad recipe …I halved a handful of ripe cherry tomatoes, sliced a shallot as thinly as I could and tossed them both into a bowl with about 4 cups of baby arugula greens. Next, I mixed up a dressing using my Phickles Moppin’ Sauce! It’s so easy! Here’s the recipe for it:
Honey BBQ Vinaigrette
1 cup Olive Oil
1/3 cup Moppin’ Sauce
2 teaspoons Honey
That’s it! Just whisk the 3 ingredients together. There will be some of the dressing leftover – so just store it in the fridge for up to two weeks.
Next, I covered a baking pan with aluminum foil and placed two filets of salmon on the foil skin side down and brushed each with a teaspoon of Phickles Shindig Sauce. Then I coated the filets with a crust mixture of Rice Krispies (y’all know…the snap, crackle and pop cereal,) Grated Parmesan Cheese and Olive Oil. To make the crust mixture, mix 1/4 cup Rice Krispies, 2 ounces grated parmesan and 1 tbsp olive oil. You can use Panko Breadcrumbs instead of the Rice Krispies cereal – but using the cereal keeps this recipe gluten free!
Roast the salmon in a 400 degree oven for 15 minutes and enjoy this easy dinner for two!