GETTYSBURG, Pa. — If you're getting tired of winter, Olivia's Berry Nutty Garden Greens topped with Quinoa Encrusted Salmon may be just the pick-me-up you need.
This fresh meal breathes a bit of springtime into the frozen winter.
Mixed garden greens are tossed with berry tomatoes, ginger glazed carrots, toasted almonds, pecans, strawberries and blueberries, then the salad is topped with Quinoa Encrusted Salmon and served with honey lemon vinaigrette dressing.
A Heartthrob cocktail to pair with the meal will have you looking ahead to Valentine's Day as well as warm weather.
Meal
Quinoa Encrusted Salmon
Directions
Pat the filets of salmon dry, then dip them into egg wash. Roll them into a crunchy mix of crushed croutons and quinoa. Pan fry the salmon on medium heat using extra virgin olive oil. Place the filets over greens.
Honey Lemon Vinaigrette
Ingredients
1/2 cup, extra virgin olive oil
1 lemon, zested and squeezed
3 tablespoons, local honey
1 teaspoon, fresh thyme
1/2 teaspoon, black pepper
Pinch, kosher salt
Directions
Whisk all of the ingredients together. Drizzle the vinaigrette over the salad and salmon.
Cocktail
Heartthrob
Ingredients
Stoli Orange Vodka
St-Germain Elderflower
Chambord
Blood orange juice
Fresh lemon
Fresh blood orange, for garnish
Raspberry, for garnish
Conversation hearts, for garnish
Directions
Fill a glass with ice. Add the vodka, St-Germain, Chambord, fresh lemon and blood orange juice. Shake the drink and strain it into a glass. Garnish the cocktail with the blood orange, raspberries and conversation hearts.