Chef Lane: Capricorn Salad–part goat, part fish, all good for you

You will need:

• 4 oz of goat cheese
• 2 planks of salmon (I suggest the Cedar Bay Planked Salmon)
• 1/2 lb fresh asparagus diced
• 3 small red peppers diced
• 3 small yellow peppers diced
• 1 head romaine lettuce (or whatever greens you have handy–this is what I had handy) chopped
• 1 small onion diced
• 2 cloves garlic minced
• 2 Tbs olive oil

While you are cooking your salmon (20 minutes at 425 for medium well–10 for rare), sautee all your veggies (not the lettuce!) over a medium heat in the olive oil.  When your veggies are just barely tender, remove them from the heat, transfer into something chill safe, and chill enough that when you mix them into your lettuce, your lettuce doesn’t wilt.

Mix all your veg and lettuce and remove fish from the oven.  Split into 2 large salads, top with 2 oz of goat cheese each, then lovingly nestle your salmon on top of the greens.  This will serve 2 adults and one child–if the child splits half your salmon with you.  You will have to peel and cut an apple for the child because he will look at the asparagus and start to cry.  You will have enough salad left over for tomorrow’s lunch.

You won’t need dressing because the goat cheese serves as flavor, but you could make your tastebuds very happy with a few drizzles of balsamic vinegar.