Crab Louie Salad Sliders.

The Crab Louie Salad has been around for over 100 years and first became popular on the West Coast of the United States (or was it King Louie himself who first dined on this salad…the world may never know).  The salad consists of crisp lettuce, sliced tomato, hard boiled eggs, ripe olives, sometimes asparagus….and of course gorgeous crab meat which is tossed in Crab Louie Dressing.

Some time last summer I decided it would be fun to pay tribute to as many of the classic salads as I could recreate.  I’m checking them off one by one and have loved learning their history and discovering their flavor personalities.  One consistent theme is that most of these salads were born out of Eat Out of the Fridge/Pantry Weeks aka combining ingredients already on hand.  Having said that, for many of these classics we’ve given them a twist of our own.  We decided to serve our Crab Louie Salad over toasted buttered rolls.  Crab Louie Salad Sliders were fantastic and needed to be shared.

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Crab Louie Salad Sliders

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 Romaine lettuce heart shredded
• 1 medium tomato sliced
• 1 hard boiled egg sliced
• 6-8 ripe black olives sliced
• 4-6 ounces crab meat
• 2 slider rolls buttered & toasted

Crab Louie Dressing…

• 2 Tbl. mayonnaise
• 2 Tbl. chili sauce
• 1 Tbl. grated onion
• 1 tsp. capers
• 1 tsp. lemon juice

Instructions

• Combine the dressing ingredients. Toss the crab meat in the dressing then layer the salad as follows: toasted roll, shredded lettuce, tomato slices, egg slices, olives, and dressed crab meat.

Here are some of our favorite classic salads.

Lunch Counter Chef’s Salad

Classic Cobb Salad

Grilled Caesar Salad

The Wedge Salad with Homemade Russian Dressing

Greek Salad

The post Crab Louie Salad Sliders appeared first on Lemony Thyme.

Look at these for just a moment. 

They are red currants and tonight they are recipe inspiration. 

When we were growing up, one of mom’s signature party appetizers was Cocktail Franks in Red Currant Chili Sauce.  We loved them.  I hadn’t thought about them in quite some time until I spotted these little beauties at the market.  There was no way I was leaving without them.  And so we shall have Red Currant Chili Glazed Salmon over Israeli Couscous with Spinach.

Salmon is our go-to ingredient when we don’t have time to spend in the kitchen.  This dish took just 10 minutes to prepare and 20 minutes to cook.  It would be a fabulous dish to share with friends and the vibrant colors make it a holiday natural.   I may be guilty of playing favorites and showing the Israeli couscous a little extra love.  But I must tell you that when a dish has a special sauce, like the kind that comes from say Chicken or Salmon Marbella….Israeli couscous is the perfect pairing.  We added in a few hand fulls of fresh spinach leaves at the end, because we love it, it was the abundant ingredient in the veggie drawer, and it looks pretty.

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Red Currant Chili Glazed Salmon {with Israeli Couscous with Spinach}

This dish took just 10 minutes to prepare and 20 minutes to cook. It would be a fabulous dish to share with friends and the vibrant colors make it a holiday natural.

Course Entree

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6

Author Libby with Lemony Thyme

Ingredients

• 1 2 lb. salmon fillet
• 1/2 cup red currant jelly
• 1/2 cup chili sauce
• 1 Tbl. sriracha hot sauce optional
• 3 scallions thin sliced
• 5 bunches of red currants if available
• 1 cup Israeli couscous
• 2 handfulls fresh spinach leaves
• salt & freshly cracked pepper

Instructions

• Preheat oven to 400 degrees.
• In small sauce pan over medium-low heat, add jelly, chili sauce, and sriracha and bring to a gentle boil. Remove from heat and allow to cool slightly.
• Place salmon fillet in a shallow baking dish and coat generously with sauce. Bake for 20 minutes.
• Meanwhile, cook Israeli couscous according to package instructions. At then end of the cooking time add in two handfuls of fresh spinach leaves, a sprinkle of salt & pepper, and toss lightly with a fork.
• Serve salmon on a platter with a bed of couscous. Sprinkle with sliced scallions and red currants.

The post Red Currant Chili Glazed Salmon {with Israeli Couscous with Spinach} appeared first on Lemony Thyme.