Tag Archives: apples

Easy Salmon Salad with Green Apples and Sunflower Seeds

Image via wikipedia

Sometimes I need an easy lunch option and don’t have any protein leftover from dinner. On these days ,I like to make a salmon or tuna salad with homemade olive oil mayonnaise and flax-seed crackers. I get lost of omega 3 fatty acids with minimal effort. I paired the salmon with a green apple to cut the fattiness of the dish with acidity and tartness. For the lemons in the recipe, sometimes I juice several lemons at the beginning of the week and keep it in a container because who squeezes a lemon for only a little bit of juice.  I do the same with the rind and keep it in a sealed container in the fridge for later use.

Salmon Salad with Green Apples and Sunflower Seeds


10 oz cooked wild salmon (can be in a can, pouch, or leftover fillets)

1 medium green apple

2 tbsp sunflower seeds (unsalted)

1 tbsp lemon juice

3 tbsp olive oil mayonnaise

1/4 tsp kosher salt

pepper to taste


  1. In a medium-sized bowl, break up the salmon.  If you are using a salmon fillet be sure to remove the skin and check for bones. Remember to use wild salmon.  Even though it is more expensive, the flavor is much better and they have more omega 3 fatty acids.
  2. Cut up the apple in a small dice leaving the skin on. I usually use organic apples because they are a more manageable size and I don’t worry about eating the skins.
  3. Add the apples and sunflower seeds to the salmon.
  4. Sprinkle with salt, pepper, and lemon juice. The lemon juice also prevents the apple from browning if you are going to eat later.
  5. Mix in the olive oil mayonnaise. I like a lot of mayo, so I might add more than the 2 tbsp. Add what you like.

I pair this with baby greens for a hearty salad or eat it with my flax-seed crackers.


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Apple-Stuffed Pork Loin with Caraway

This weekend, I had a holiday party and needed to choose a versatile meat that could take on many flavors, hold up to long cooking, and feed many people.  I chose pork, a giant 12 pound pork loin to be exact.  I have always looked enviously as I passed those giant vacuum packed slabs of meat and now I finally had a chance to purchase one of my very own.


And what was I going to do with it? Stuff it of course.  I decided on a simple sauteed apples and onion stuffing flavored with ground caraway seeds.I portioned my prodigious porcine into three four-pound sections and the recipe below is how I prepared one section.


3 Granny Smith Apples

1 Sweet Onion

2 Tbs Butter

1/4 tsp ground caraway seeds

4 lbs pork loin

Garlic Powder

Onion Powder


Salt and Pepper to taste


1. Preheat the oven to 375 degrees.

2. Peel, core, and cut the Granny Smith apples into 1/2 inch thin slices.

3. Slice the onion longitudinally into 1/2 inch slices.

4. Add butter to the pan over medium high heat and wait until the butter bubbles.

5. Add the onion, apples, and group caraway and saute until fork tender.

6. Let the apple mixture cool.

7.Cut the fat on the roast in a diamond pattern and lightly season with garlic, onion, salt, pepper, and paprika.

8. Butterfly the pork loin.

9. Lightly season the inside of the roast with garlic, onion, salt, pepper, and paprika.

10. Stuff the roast horizontally, roll, and secure with cooking twine.

11. Place the roast on a shallow baking pan and bake for approximately 2 – 2.5 hours or until the roast is 165 degrees.

12. Allow to rest covered with foil for at least 15 minutes.

13. Slice and serve.

Next time I want to try caramelizing the onions and then adding the apples.

Please watch the video below if you have never butterflied and stuffed a pork loin.

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