Parmesan Crusted Salmon And Arugula Salad With Honey BBQ Vinaigrette Dressing

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. 0Next, 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.  0-1

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!

Happy playing in the kitchen, y’all!


About Angietillman

Free spirited southern gal... owner of a gourmet pickle company in Athens, GA. Wife and mother of 3... I love writing, cooking, entertaining, traveling, and enlightening books & conversations. Finding my purpose little by little every day... Hoping to leave a legacy of love & grace by a full circle kinda life. "Don't make money your goal. Instead, pursue the things you love doing, and then do them so well that people can't take their eyes off you." ~Maya Angelou
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