Blackberry Salmon Salad Recipe

Blackberry Salmon Salad Recipe

Blackberry Champagne Salmon, round two!

I love leftovers and extending meals throughout the week. Everyone likes to save money, and using leftovers in a new way makes "cents." :)

Our children, on the other hand, are not a fan of leftovers. Maybe it is the word "leftover" that turns them off. It's funny to watch as they stare at the open refrigerator pondering whether new food will magically appear, until I mention, "Hey, there's leftover salmon in the frig." They wrinkle their noses. Little do they know that many of our weekly meals are reconstituted leftovers in some form;)

When I saw the leftover Blackberry Champagne Salmon from the night before, I immediately thought of this lovely light salad with mixed greens, crisp cucumbers, sweet strawberries and blackberries, and fresh tomatoes, all adorned with a tangy Blackberry Poppyseed Dressing, just perfect for Mom. (Our children and my husband are not fans of salads either, but don't worry, they found something else to eat:) Leftovers, check!

If you are looking for a tasty meal for double duty the next day, consider making this delicious Blackberry Champagne Salmon (featuring Cherchies® Champagne Mustard, Cherchies® Blackberry Preserves, and Cherchies® Garlic Seasoning Blend) on day one, then use the leftovers in this flavorful salad the next day. You will not be disappointed.

Comment below if you have made this recipe. Thank you for visiting! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients

• 1 small package of mixed greens

• 1/2 medium seedless cucumber, chopped

• 1/4 small red onion, finely chopped

• 1/2 pint of strawberries, sliced

• 1/2-pint grape tomatoes

• 1/2-pint blackberries

• leftover Blackberry Champagne Salmon

• Blackberry Poppyseed Vinaigrette (below)

Vinaigrette

• Zest of one lemon

• Juice from 1 lemon

• 1 Tablespoon (Tbsp) Cherchies® Seedless Blackberry Preserves

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 Tablespoon Canola Oil

•  1/4 cup sugar

• 2 teaspoons (tsp) poppy seeds

• 2 Tablespoons (Tbsp) white vinegar

Preparation

In a large bowl, combine salad ingredients. Mix all ingredients for the vinaigrette in a small bowl (this recipe makes about a cup of vinaigrette, so you'll have more for later). Right before serving, add salmon and drizzle a couple of Tablespoons of vinaigrette (according to preference) over the salad. Enjoy!

Blackberry Poppyseed Vinaigrette Recipe

Blackberry Poppyseed Vinaigrette Recipe

This vinaigrette is light and refreshing, and the combination of blackberries and lemon makes this the perfect summer salad dressing.

Ingredients 

• Zest of one lemon
• Juice from 1 lemon
• 1 Tablespoon (Tbsp) Cherchies® Seedless Blackberry Preserves
• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard
• 1 Tablespoon Canola Oil
•  1/4 cup sugar
• 2 teaspoons (tsp) poppy seeds
• 2 Tablespoons (Tbsp) white vinegar

Preparation

In a large bowl, zest lemon.  Slice lemon in half and squeeze juice into the bowl. Add the remaining ingredients and whisk together, until well blended.

Serve with your favorite salad.

Enjoy!

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Hot Pepper Jam and Brie Cups Recipe

Hot Pepper Jam and Brie Cups Recipe

These cuties are seriously the easiest and most delectable bites and are suitable for any occasion. They are essentially baked brie (one of my favorite cheeses), and hot pepper jelly.  Easy Peasy.

Ingredients

• 15 Mini frozen Phyllo cups (We used Athens Mini Fillo Shells)

• Cherchies® Strawberry Hot Pepper Jam (Cherchies® Cherry Hot Pepper Jam, Cherchies® Cranberry Hot Pepper Jam, or Cherchies® Seedless Blackberry Preserves or Cherchies® Cranberry Preseves with Champagne would make a nice substitution)

• 1/2 Brie Cheese Wheel (about 6 0z.)

Preparation

Preheat oven to 350 degrees F.  Remove rind from brie and cut into chunks (about 1 teaspoon).

Place phyllo cups on a baking tray and add a Brie chunk to each cup.  Add about 1/2 teaspoon (tsp) hot pepper jam of choice.  Bake at 350 degrees for 5 minutes, or until brie just begins to melt.  Remove from oven and serve warm or room temperature.  Help Yourself!

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Blackberry Monkey Bread Muffin Recipe

Blackberry Monkey Bread Muffin Recipe

I love berries, and I love sweet rolls, so the thought of combining the two made my knees quiver. Ok, maybe not quiver, but you get the gist. My family also loves sweet rolls, but I save making them from scratch for the holidays as they are a labor of love, and I wanted something quick this time!

I recently ran across my monkey bread recipe, which used refrigerated biscuits, and it dawned on me, monkey bread muffins (quick, easy, and elegant)! I wanted to jazz them up even more, so my daughter and I tested them with our Blackberry preserves. Talk about tantalizing your tastebuds! The muffins were incredibly decadent and buttery with a hint of cinnamon and blackberry sweetness, pure perfection. I do not know why I didn't think of these gems sooner. They were a massive hit with our family. My advice? Make sure to grab some for yourself because these tasty morsels will not last long, and they will disappear right before your eyes:)

Comment below and let us know if you have tried this recipe. Thank you for visiting. Please come back again.

Ingredients

• 1 package of Refrigerated biscuits (we used Pillsbury Grands Biscuits)

• 1/2 cup sugar

• 2 Tablespoons (Tbsp) Cinnamon

• 1 stick butter, melted

• Cherchies® Seedless Blackberry Preserves (about 1 Tablespoon (Tbsp) per muffin or try this recipe with our other preserves.

• Zest of one lemon, divided

• Lemon Cream Cheese Icing (below)

Lemon Cream Cheese Icing

• 4 oz. room temperature, cream cheese

• lemon zest

• Juice of one lemon

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla

Preparation

Add the sugar and cinnamon to a resealable plastic bag and shake the bag.  Open the biscuits and cut biscuits into sixths with kitchen shears or a sharp knife.  (This is a great family activity).

Lightly grease muffin pan with cooking spray or place muffin liners into trays.  Place four biscuits into each muffin tin, and pour melted butter over the biscuits.  Drizzle about 1 Tablespoon of Cherchies® Seedless Blackberry Preserves over biscuits.  Sprinkle biscuits with half of the lemon zest.

Bake muffins at 350 degrees for about 15-20 minutes, or until golden brown.  While muffins are baking, prepare the icing by mixing together the cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla.

Remove muffins from oven and cool about 6-9 minutes before serving.  Drizzle with icing and serve warm.  Ohhhh my goodness...Enjoy!