Teriyaki Salmon SaladHere’s a very simple and satisfying recipe. The “Teriyaki Salmon Salad,” from the Diabetes Cookbook for Dummies, by Alan L. Rubin, Fran Stach, and Denise C. Sharf, allowed me to quickly bake deliciously sauced salmon and serve it over a simple salad. My young child gobbled this up.

The sauce for the salmon included a great mix of ingredients. I used dry vermouth instead of the suggested “white cooking wine.” I used Soy Vay Veri Veri Teriyaki sauce. I did sprinkle salt on the coated salmon, before putting it in the oven. I was nervous about the “undressed” salad, so I made sure to drizzle olive oil, vinegar, and coarse salt on it before layering the cooked salmon on top. This was a pleasure to eat.

Easy Beer Bread MixI also made the “Easy Beer Bread Mix,” from Allrecipes.com, when I realized it included beer and did not require yeast. This recipe produced a moist, buttery loaf, amber-colored thanks to the beer. I greased my baking pan with Spectrum Organic all-vegetable shortening. As for the necessary “self-rising flour,” I came up with a homemade formulation. I combined 2 1/2 cups all-purpose flour with 1 Tbsp. (plus a bit more) of baking powder and a few pinches of salt. This worked fine.

My chosen beer was Magic Hat’s Roxy Rolles hoppy amber ale. I baked my loaf for 45 minutes, and found that it could have survived another 10 minutes in the oven. This was very easy to make. I enjoyed the cakey consistency.

RECIPES: simply stunning salmon on salad, with beer-enhanced bread
PREP TIMES: salmon and salad could be eaten in less than 30 minutes; you’ll need to wait an hour before you can eat the bread
TASTES: sweetly seasoned salmon is perfect atop the simplest of salads; the beer bread could be mistaken for a cake: it’s that lovely

Next time, I want to return to chicken land. I’ll make the “Sangria Chicken,” from the March 2009 issue of Gourmet, along with the “Peruvian Baked Quinoa and Cheese,” from the April 2008 issue of Vegetarian Times. Come back to this spot on Monday, April 10, to see my meal up close.