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Archive for August, 2014|Monthly archive page

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In Uncategorized on August 7, 2014 at 18:18

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Salmon Salad

In Food, Home Creation on August 1, 2014 at 10:44

The lovely sunny days in the Northwest we had been having were fantastic and absolutely enjoyable.

The side effect of the heat was that it made me lost appetite.

The appetite that was left in the cooler evening made me craved cold food.

Coupled with the abundance of fresh vegetables in the summer time, I created this light salmon salad, taking after the conventional tuna salad.

It was great with bread or crackers, as filling for sandwich or on its own.


It contained lots of vegetables and I used fava beans in this as it was one of the sweetest beans and fresh in the season to have.

Its unique flavor was highly priced.

It was, however, a very low yield produce — 1 lb of fava beans resulted in about 1/3 cup of cooked beans.

Feel free to omit fava beans in the recipe if preparing fava beans was too much trouble or lack of supply.

Fennel was also used for its crunchy freshness and mild licorice flavor.



Shell the outer long layer of the beans

Cook the shelled beans in boiling water for about 2 mins to soften the inner shell

Quickly drain the beans and rinse with cold water, drain again

Shell the beans again to remove the harder shell



2 cans of wild salmon

1 bulb of fennel

1 bunch spinach

1 lb fresh fava beans, prepared and cooked as described above

4 tsp Japanese mayonnaise*

juice from 1/3 of a lemon





Cut spinach into sections about 2 inches long, wash and drain

Blanch spinach in boiling water — take the spinach out as soon as they turn bright green

Immediately drain, rinse with cold water, and drain again

Using hand, squeeze excess water from spinach until they were nearly dry^

Empty and drain cans of wild salmon

Using a fork, break the salmon chunks apart to small pieces

Slice the bulb part of the fennel into thin slices, washed and drained


Mix spinach, fava beans, fennel, salmon, Japanese mayo and lemon juice together

Add salt and pepper to taste


*this version has very light mayo, feel free to modify if a creamier salmon salad is desired

^ this process would take a while as spinach retained lots of water.  The drier the spinach, the less runny the final product would be.