Happy weekend.
I love finding new food options, or in this case, a twist on a favorite.
Salmon is a favorite of mine. Since Hubby hates it, we don’t eat it for dinner. But no matter. I eat it at least once a week thanks to my lunch salads. If I see it on the menu when we go out, I’ll probably order it. So I do get my fair share.
For years, I would simply bake a piece of salmon and enjoy it along with my spinach salad. Delicious and nutritious.
Now comes the twist: chili crisp.
I bought a jar of chili crisp on a whim. We like spicy food, and we love Asian flavors. It adds a serious punch of spicy flavor. I am still working it into our meals. But I discovered it is a winner with salmon. I spoon about a teaspoon over my salmon before baking. This salad also had sweet potato, red onion, cucumber, and pumpkin seeds, with a pecan-raspberry dressing. Yum.
I shared a delicious squash recipe earlier this week. Recently, I also roasted a butternut squash for soup and a pie pumpkin, probably for a pie. 🙂 I decided to save the seeds and the shells to see if the outdoor critters would like them. The squirrels had it completely cleaned up within a day. Keep the squirrels happy and no food waste.
The best news of the week happened Tuesday when the Vikings traded for Kirk Cousins. After Monday night, the need to trade for a quarterback became glaringly obvious. Kirk has had a good season for the Raiders and is familiar with the Vikings and the system. I couldn’t be happier with the news.
Have a good weekend.