Although I vowed to experiment with chicken in 2007, I am getting a bit bored already. I've had chicken with pistachios, cashews, capers, tomatoes and red peppers since the beginning of the year.
It's Lent and seafood beckons. Looking for something light, I made my version of Kalyn's Warm Salmon and Asparagus Salad from the fabulous archives at Kalyn's Kitchen.
The recipe calls for smoked paprika, which I did not have. Otherwise, I followed the recipe to the letter, adding my own touches: Roasted red pepper and sautéed almonds.
My friends, this is among the best salads I have ever tasted. Roasted asparagus, which I have made before, has an almost nutty aroma and flavor.
I've been a fan of both salmon and asparagus for a long time, and have made asparagus as a side dish for salmon many times. This trumps anything I have done in the past.
P.S. Thanks again to Kalyn who has helped me out many times, the link should now work.