An almost spring lunch

We've had a taste of spring on the prairie. Pansies and violas are blooming around the front steps, it's warm -- almost summer warm. The first warm day is the time to put away the stew pot. Hearty meals full of root vegetables will be saved for that first cool day in September. Soups will be creamy vegetable ones with farmer's market vegetables rather than the long simmering winter soups.

One of Husband Jim's favorite meals is a salmon salad. Hot salad atop cool greens. First tasted at one of our favorite restaurants on the Country Club Plaza in the city -- The Classic Cup. Enjoyed many times since -- both there and at home.

There isn't a specific recipe for the salmon (nor a specific recipe as to the ingredients that go into the salad) but we do like The Barefoot Contessa's Asian Grilled Salmon. From her "Parties" book. The marinade makes a great salad dressing.
We don't have wine for luncheon very often, but we decided that the "first" day of Spring deserved a celebration. So we opened a bottle of Penfold's Chardonnay to go with the salmon. It was a leisurely lunch.

Asian Grilled Salmon Marinade
(From Barefoot Contessa Parties)

2 T. Dijon mustard
3 T. good soy sauce
6 T. good olive oil
1/2 t. minced garlic

Whisk together the mustard, soy sauce, olive oil and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow to sit for 10 minutes.

I put my salmon on my cast iron grill pan with the skin side down. I grilled for 4 to 5 minutes and then turned and grilled for another 4 to 5. (You can see the salmon cooking)

I spooned some reserve marinade on the salmon. The rest I tossed with my salad greens. I put the greens on a plate and topped with the warm grilled salmon.