One of the recent friends I made at a job I was doing is now roaming the globe and I have to say I miss her.
We were a crazy team together and that kind of work environment doesn’t occur too often. I wouldn’t say I miss her singing the ‘It’s Friday’ song over and over, but with every Friday where I walk into the office, my mind always turns to her and I wonder how she’s doing wherever she may be.
While she’s off on warmer shores, I’m hoping for more sun then rain over the next two days. This city has a way of drenching you and than adding another downpour when you think it’s finally time to dry off.
Getting to wake up after the sun has risen will be a nice change, only to have my time filled with spending time with my friends. Plans may be quiet, but winter is time to spend hovering indoors wrapped up and watching movies as the incessant rain taps at the windows once again.
Whatever you are doing on this Friday and whatever you plans this weekend, I hope you have a good one.
*Note: This was updated with better images in 2017 and cucumber was added as an ingredient…it’s a great addition.
Spiced Salmon Salad
Recipe by Roamingtaste
250 grams/1/2 pound salmon steak
1 tablespoon garam masala
1 teaspoon paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon sea salt
Dash of pepper
1 teaspoon dried oregano
2 cups mixed arugula leaves
1/4 Lebanese cucumber
Slice the salmon into 1/2 inch thickness and set aside.
Place the garam masala, paprika, ground cayenne pepper, salt, pepper and oregano into a dish and stir through to combine.
Heat a skillet pan on medium to high heat with a tiny spread of olive oil on the base. When its hot, dip one side of the sliced salmon into the spice mixture and then place spiced side down into the skillet to cook on each side approximately 2 minutes each side. Continue repeating with the remaining salmon slices, removing from heat when lightly brown on both sides.
While the salmon cooks, place the arugula leaves into a large bowl. Slice the avocado length into bite sized cubes. Peel the oranges and slice into wedges and half the wedges. Slice the cucumber into 1 inch thin wedge lengths.
Toss the avocado and orange on top of the arugula mix. Lastly add the cooked spiced salmon.
Juice the remaining orange and pour over the top.