{"id":1466,"date":"2013-09-28T21:59:36","date_gmt":"2013-09-29T04:59:36","guid":{"rendered":"http:\/\/delightfilledart.wordpress.com\/?p=1466"},"modified":"2016-01-23T23:24:21","modified_gmt":"2016-01-24T07:24:21","slug":"spring-salmon-with-cranberry-almond-salad","status":"publish","type":"post","link":"https:\/\/www.nancyduckhildebrand.com\/?p=1466","title":{"rendered":"Spring Salmon with Cranberry Almond Salad"},"content":{"rendered":"

\"mg_1189_1\"<\/a>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).<\/p>\n

Cranberry Almond Parsley Salad<\/strong><\/span><\/p>\n

1 clove of garlic<\/h6>\n
1 tblsp.-ish of red wine vinegar<\/h6>\n
Olive oil<\/h6>\n
1 cup of fresh parsley, finely chopped<\/h6>\n
1\/2 cup of toasted sliced almonds<\/h6>\n
1 handful of cranberries, chopped (I had some in the freezer from last year’s Fort Langley Cranberry Festival).<\/h6>\n
8 green olives, chopped<\/h6>\n
<\/h6>\n
Instructions<\/h6>\n
    \n
  1. Pour wine vinegar over the minced garlic, and let sit while you make the salad.<\/li>\n
  2. Toast almonds, let cool.<\/li>\n
  3. Pick and chop parsley from backyard.<\/li>\n
  4. Chop olives and cranberries.<\/li>\n
  5. Mix everything together with some olive oil.<\/li>\n
  6. Spoon over oven-roasted salmon and enjoy!<\/li>\n<\/ol>\n
    <\/h6>\n
    \"Salmon<\/a>
    Salmon with almond-parsley-cranberry salad and cornbread<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

    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 … Continued<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","footnotes":""},"categories":[32],"tags":[79,165,740,804,844],"class_list":["post-1466","post","type-post","status-publish","format-standard","hentry","category-food","tag-almonds","tag-bc","tag-parsley","tag-recipe","tag-salmon"],"_links":{"self":[{"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/posts\/1466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1466"}],"version-history":[{"count":0,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/posts\/1466\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}