Strawberries are Gluten Free

Contamination Tip - storage

Have you ever been to Dairy Queen and seen where they store the ice cream cones?  Directly above the ice cream dispenser. Yup.  They do.  I wonder what kind of morsels fall downward when you rip one of those cones out of the dispensing box?  Gravity, friends.  Just can’t escape it.

But when it comes to contamination, you can make it work for you!  Keep all items with gluten below the counter tops and kitchen surfaces.   We use cereal for the girls with gluten (not much, but barley flavoring counts!) and we store it in a cupboard below the counter.  Where, as luck would have it, they can reach it to help set the table for breakfast. 

Salmon & Almond Salad

Even the kids ate this one!  It was so yummy.  We presented all these ingredients in separate bowls and dished it out as desired.  I suppose it could all be tossed together too though. 

Ingredients:

• spring mix salad, bag (approx 6 cups)
• 1/2 cup blueberries
• 1/2 cup grapes (optional)
• 1/2 cup candied almonds
• 4 servings glazed salmon
• 4 Tbsp sunflower seeds
• 4 Tbsp Kraft Raspberry Vinaigrette salad dressing

Enjoy on a nice hot summer day, my friends!

Glazed Salmon Fillets

This is sooo easy and requires 4 ingredients - including the salmon. 

• 4 4″ salmon fillets, defrosted or fresh
• 2 Tbsp soy sauce
• 1/4 c water
• 2 Tbsp brown sugar

1. Heat skillet to med.
2. Add salmon & water to poach.
3. Drizzle soy sauce & sugar evenly over all fillets.
4. Cover and cook approx. 3-4 minutes per side, depending on thickness.  Try not to overcook - salmon is so yummy it is a crying shame when it is so cooked that it is dry!  THAT, my friends, is OVERcooked salmon.
5. Remove from pan, and cut into chunks to use with Almond Salmon Salad. (new recipe coming tomorrow!