#potatotes

Salmon & Potato Salad

This vibrant salad features tender salmon marinated in black garlic shoyu and yuzu olive oil. It’s paired with a medley of blanched baby potatoes, broccolini, radishes, and sugar snap peas, all tossed in a tangy whole-grain mustard and cava vinegar dressing. Finished with a drizzle of Arbequina extra-virgin olive oil and fresh lemon wedges, this dish offers a refreshing balance of flavors and textures, perfect for a light yet satisfying meal.

For this recipe, please go to:

https://creativeelegancecatering.blogspot.com/.../salmon...

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© Con Poulos

Healthy Monday: In Korea, cooks typically create stir-fries with just one kind of vegetable—lotus root, say, or potatoes. Star chef David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup.