This beauty was brining in 4cups of water and a 1/4 cup kosher salt bath for 30 mins skin side up then patted dry and baked skin side down at 275 F for 30 mins. A NYT salmon prep recipe.
Tonight, I’ll fix it into a salad for two with romaine lettuce, orange segments, thin zuke slices and pickled red onion. Lemon dressing.
Nice! Do you plan on just serving tranches / slices on top of your salad, or shredding it and mixing it in entirely?
Shred. Like a fork full piece.
Mine too! So glad someone here pointed out it comes in this 4 ounce size, as well as the bottles.
@shrinkrap maybe you need a remedial Airbnb cooking kit that lives in your car? See here for ideas. A pan you like, knives, cutting board. Heck we took an induction burner (and my aero press and other people’s coffee grinder and brewer) when we were at Airbnbs for a week at a time over various holidays during the pandemic 
You inspired me to grow some – fingers crossed!
I hope it works out for you 
I have a salad with dinner almost every day, sometime as a main if it has protein. Niçoise, Louie, Cobb etc. Last night I had salad as a main. Red cabbage, cauliflower, broccoli, carrot, green onion, sliced pepper sausage stick with a blue cheese dressing.
I have this bookmarked, Lots of good ideas.
Lunch today: a kale and carrot salad, massaged with a little ACV and olive oil, with sweet potato and a TJ’s turkey burger on the side. Topped with a random condiment I found in the fridge and some pickled salad turnips I made last week.
I flipped through my file. Here’s some tried-and-true favorites in our rotation (all NYT links are gift links):
I wanted super-simple today. So to go with my lamb burger, I made a quick salad of diced cucumber, quartered grape tomatoes, and crumbled feta cheese, lightly mixed with a dressing of olive oil, lemon juice, minced fresh parsley, and a pinch of dried mint (because no fresh) and a pinch of sea salt and freshly ground pepper.
It all worked.
I tried a Thai mango salad for the first time. The flavour profiles were nice so I look forward to making it again.
Might have been me, might not - but I’m happy for the smaller cans. I can’t finish a jar by myself.
I make that a lot. If I’ve got them, I add finely sliced green onions. If I’ve got a sweet pepper, I’ll dice some too. Ditto if I have anynkalamata olives. But as is, it’s fabulous every time.
I would have liked minced red onion in this, but the last of it was used in the burger, which I figured needed some oomph. Not a fan of olives (slthough I love olive oil…go figure!) The lemon juice and dried mint gave it some zing, so it worked for what I needed it for.
Did I mention I’m eating my way through a bag of arugula? No? Well another arugula salad today, haha.
I went with my favorite Asian (Japanese) restaurant copycat dressing: carrot, oniion, ginger, sesame oil, and rice vinegar.
Added some green beans to bulk it up (because I bought too few snow peas and ate them all up yesterday 
).
Sprinkle of toasted sesame seeds to finish.
Went nicely with a Chinese-inspired dinner.
Salad was my main tonight. Spicy pork tenderloin Thai salad. Pork tenderloin marinated in hoisin and gochujang, seared and roasted. Cabbage, carrots, cilantro, cukes, peanuts with nuoc cham dressing.
Especially lemon juice instead of vinegar for this one!!
I used to think Greeks used lemon juice in their choriatiki, bc that’s what my mom used (we spent many summers in Greece when I was a kid), and we were solidly a lemon > vinegar household. Never cared much for it as a child.
I prefer to use the traditional RWV these days, but will put lemon in and on almost anything, especially salads.
I love to have a good selection of vinegars in the house for vinaigrettes: champagne, apple cider, sherry, RWV & WWV, white balsamic, pomegranate balsamic, and — for the very rare occasion it’s needed — aged balsamic. It doesn’t get a lot of play TBH. I find it a bit too sweet for most applications.
