I think it’s time I clarify something about my diet. I know that I often tell people I’m a vegetarian, but a real vegetarian does not eat animal flesh of any kind. I, however, eat fish, which makes me a pescetarian. I tell people I’m a vegetarian because I think it’s a less-weird word than pescetarian. Try and tell your Southern relatives that you’re a vegetarian and they look at you like you’re speaking German. Tell them you’re a pescetarian and they look at you like aliens have abducted your body and taken over your brain. So I go for the lesser of two evils, it’s just a easier.

So yes, I eat fish and seafood. Why do I eat fish and not chicken or beef or pork? Well, of all the meats out there it has the least amount of fat, it’s chock full of healthy oils, and quite frankly, because I don’t feel as bad about eating fish as I do cute little lambs or cows.

And cause sushi is awesome.

And crab cakes are amazing.

And smoked salmon is heaven.

When it comes to cooking, I rarely prepare seafood myself. However, when I start craving some smoked salmon and don’t have any bagels or cream cheese on hand, this is what I make. It has olives and potatoes and fennel, which means that even without the salmon this salad still rocks my socks. Don’t underestimate the importance of the fennel in this salad. It gives you a crunch that would otherwise be missing, and the light, fresh flavor is the perfect contrast to the stronger tasting olives and salmon. I recommend eating this salad on a warm day, outside and in the sun. Adding sunshine will make it taste better, I swear.

Smoked Salmon Salad with Red Wine Vinaigrette

Makes 2 salads.

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Salad
4 red new potatoes
½ cup pitted Kalamata olives
½ fennel bulb, chopped
fresh cracked black pepper
spring mix

Dressing
1 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon chopped fresh thyme
1/8 teaspoon salt

Boil the potatoes until tender, about 10 minutes. Drain from water and allow to cool.

Meanwhile, in a small bowl whisk together red wine vinegar, olive oil, honey, thyme and salt to make the dressing.

Arrange spring mix in 2 bowls. Cut the potatoes into quarters and add to the salads. Sprinkle with olives and chopped fennel. Lay slices of smoked salmon over salad and drizzle with dressing. Spinkle with black pepper and dig in.