I had a plan for tonight, and it was simple. Make use of 6 ounces of smoked salmon, 2 tomatoes and a Boboli thin pizza crust, all stuff I had on hand. Success! And better yet, it was healthy and on the table (or the porch as the case may be) in under 30 minutes.
This just in … Nicholas LOVES Smoked Salmon! For tonight’s dinner, I made a tried-and-true, Smoked Salmon Pizza, as our main course. As Nicholas carefully watched me putting it together, he spied the Smoked Salmon and asked what it was. I told him it was fish and I was making pizza with it.
I asked if he wanted to try the fish, fully expecting him to say “no.” Surprisingly enough, he not only said “yes,” but actually liked it! Before putting it into his mouth, he very cautiously asked me if the fish was going to be swimming around his belly. Too cute. His tastebuds never cease to amaze me — he devours Feta cheese, Kalamata olives and many other strong-flavored items that most kids would quickly shun. As I finished making the pizza, he asked for more fish, and ended up taking the rest of the package in the backyard and sharing a feast with The Husband and Eli while I finished making dinner.
As a side dish, and for my weekly Rediscovering My Library segment, I made a Tomato and Onion Salad from Rachael Ray’s cookbook, Get-Togethers. The salad really lets the fresh, juicy tomatoes shine, as only a few simple ingredients are included. I’ve made salads similar to this, but I usually slice the tomatoes and layer it with the other ingredients. In this recipe (see below), Rachael calls for the tomatoes and onions to be chopped, which makes it a completely different animal. Besides using it as a salad, it would make a wonderful topping for some grilled chicken or fish.
A perfect Spring meal, everything was light and delicious and the flavors really came through full-force in both recipes. We love the pizza as much as ever … the cool creaminess of the sour cream, dill and lemon juice combination, the saltiness of the capers and the smokiness of the salmon – delicious. And with tonight’s features of fresh dill and parsley, this meal makes a wonderful addition to Kalyn’s Weekend Herb Blogging event coming up.
Tonight’s nod for New (to Me) Blogger on the Block Thursday goes to Sweet Napa. A baking student at the CIA, the blog follows her trials and tribulations along the path of her journey. Her recent posts on Thomas Keller’s Roquefort and Leek Quiche, her Bouchon – Yountville Meal and her Angel Food cake variations have me hooked – now it’s your turn!
A year ago today … the Top 10 Kitchen Tools You Can’t Live Without.
Tomato and Onion Salad
Courtesy of Rachael Ray
4 ripe tomatoes, seeded and chopped
1/2 white onion, chopped
1/4 cup chopped fresh parsley
2 tablespoons extra virgin olive oil
salt and pepper to taste
Mix all ingredients together and serve.