Pineapple Coleslaw
- 8-10 c cabbage – shredded
- 1/3 c diced red onion
- 1 large carrot grated
- 1 red pepper – diced
- smoked paprika
Dressing:
- 3/4 c mayo
- 1/2 c sour cream
- 1/2 c crushed pineapple (with juice)
- 2 T Dijon
- 1 T sugar
- Salt & Pepper to taste
Mix Veggies, Sprinkle with paprika then add dressing – the longer it sits the better so try to refrigerate for a bit before you serve.
Blackened Salmon
- 4 pieces salmon
- Mix 1 T paprika, 1/2 t thyme, 3 T creole seasoning, black pepper.
- Melt 4 T butter
Pat Salmon dry, dredge in butter, coat with seasoning (the heavier the spicier i think)
Fry on both sides until cooked.
We love to toast an asiago bagel and load it up with salmon, swiss cheese and slaw.
Hope you like it.
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