Way too fussy for me

Today I prepared Salmon Pomodoro and Rice with Strawberry Spinach Salad. And no, I do not know what got into me. DH and I were at Sam's Club this past weekend. They had samples of the salmon and salad along with recipe cards. We tried the samples (by the way - don't serve them on the same plate, the juices from the salmon and the dressing from the salad really shouldn't mix). I took the recipe card and glanced at it, a few ingredients I would never buy, but not too bad.

So today salmon was on sale at the grocery store. (Alaskan wild salmon, not that farm-raised stuff). So were strawberries and spinach. Hmm, maybe I need to look over that recipe card again.

So here it is: Salmon Pomodoro with rice. (I searched Sam's Club online for the recipe and it's not there, so I'm posting it for you with my substitutes.)

6 (4oz) salmon fillets
1 T salt
2 T olive oil
1 onion, chopped
1 green pepper
2 cloves garlic, minced
1 can (14.5oz) diced tomatoes, drained
2 tsp dried basil
1 T rice vinegar

Sprinkle salmon with salt (the actual recipe called for a mixed seasoning which I don't use on FG, so I simply used salt). Heat half the oil in a large skillet on high, add peppers, onions and garlic. Saute until onions are tender, stirring frequently. Add tomatoes, vinegar and basil, stir. Cook for 1 - 2 minutes until heated through.

In another skillet, heat the rest of the oil over high. Sear salmon for 3 - 4 minutes on each side or until it flakes easily with a fork. Top each fillet with 1/2 cup of sauce and serve with a spoonful of rice (which you have to remember to cook, because I didn't include it in the recipe).

And I also served Strawberry Spinach Salad on the side. Again, no recipe available online, so here's my version.

1 lb fresh spinach, washed and dried (thick stems removed)

2 cups fresh strawberries, hulled and sliced

2 kiwi, peeled and diced

1/4 cup pecan halves
1/2 cup Farmer's Cheese, crumbled

Dressing:

1/2 cup Strawberry-Kiwi Green tea

1/4 cup Rice vinegar

1 T Honey

1/2 tsp garlic salt

1/4 tsp black pepper

1/4 tsp dry mustard

1/4 cup olive oil

Since the called for tea is a mix of artificial flavors I had to make my own. First I boiled water to make the tea. In a glass measuring cup I sliced some strawberries and kiwi, added a bag of green tea and poured on the hot water, then let it seep. After several minutes I strained out all the solids and proceeded with the recipe. (The leftover tea was surprisingly good).

In a small bowl, mix tea, honey, vinegar, garlic salt, pepper and mustard. While stirring add in the olive oil. In a large bowl, combine spinach, strawberries, kiwi, cheese and pecans. Add dressing and toss gently. Serve.

Although good, this meal was way too fussy and involved for me. Maybe I could make one dish, but both together was too much. The leftover salad dressing lasted a few more days and was good on regular lettuce salads as well. (Or did I use it up as a marinade? I don't remember). Oh well, it's not like I'm trying to write a food blog.