Now it really HAS been awhile!

Well folks not only have I taken the bar, but I've also passed it, moved on from my clerkship, seen two close friends get married, and started looking for a home here in Cincinnati in the mere five months since my last post. Don't let this fool you though...I haven't been that busy. Honestly I should have posted several dozen time between now and then. Rest easy though, if I was half as bad at cooking than I am at posting I would have no reason for this little blog. Clearly my recipes are much more reliable than I am! Ah well, here I am, back in the game and very ready to start posting about the recipes that I've been trying :) Here's a recipe that I concocted this evening that includes fish and leftover veggies (that needed to be cooked tonight lest I commit the cardinal sin of throwing away what was once perfectly good food).

Salmon Salad with Tomato and Red Onion Skewers

3/4 lb Fresh Salmon
10-12 Cherry Tomatoes (note: to save money you can get them from your grocers salad bar; this will cost less than half the price of the pint containers and you'll have no leftovers)
1/2 Small Red Onion cut into four quarters
Salad Greens (preferably spinach with mesclun mix)
Olive Oil
Feta Cheese (preferably fresh from your grocer's salad/olive bar)
Wooden Skewers

Balsamic Vinaigrette (recipe below)
2 T Olive Oil
6 T Balsamic Vinegar
2 Cloves of Garlic minced
1 t Italian Seasoning
Salt & Pepper

1. Put the Tomatoes and Onions into a bowl and drizzle with a little olive oil and then thread them onto the skewers alternating them.

2. Prepare the Balsamic Vinaigrette by whisking all of the ingredients together in a bowl. Add salt and pepper to taste. Set aside.

3. Place the skewers onto a grill that is at medium-high heat. Continually turn the skewers over about every three minutes until cooked (about 10 minutes).

4. Place the salmon onto a sheet of foil and drizzle with the balsamic vinaigrette. Place the salmon onto the grill keeping the foil open. Cook until the salmon is warm throughout (about 8-10 minutes).

5. Plate the salad greens and when the skewers and salmon are finished place them on top of the greens. Add the crumbled feta and drizzle the salad with the Balsamic Vinaigrette.

Enjoy!

Servings: 2 modest servings (note you may need more if you or your significant other has a larger appetite).
Cost: $10-12 (total) - as long as you don't by the uber expensive salmon; note that Fresh Market almost always has a good option at around $10/lb.