Spring Salmon with Cranberry Almond Salad

Last weekend I was excited to receive some freshly-caught salmon from a friend, since I’d somewhat lost confidence in buying salmon from stores. Having a day off work, I got creative and served it with my own spin on a parsley-almond salad I’d seen online. I also prepared one of our favourites: Plain & Fancy Cornbread from the Rebar Cookbook. Our kids (and us) love the maple-cinnamon-pecan butter that goes with the simple cornbread (it’s in the yellow bowl).

Cranberry Almond Parsley Salad

1 clove of garlic

1 tblsp.-ish of red wine vinegar

Olive oil

1 cup of fresh parsley, finely chopped

1/2 cup of toasted sliced almonds

1 handful of cranberries, chopped (I had some in the freezer from last year’s Fort Langley Cranberry Festival).

8 green olives, chopped

Instructions

1. Pour wine vinegar over the minced garlic, and let sit while you make the salad.
2. Toast almonds, let cool.
3. Pick and chop parsley from backyard.
4. Chop olives and cranberries.
5. Mix everything together with some olive oil.
6. Spoon over oven-roasted salmon and enjoy!