{"id":25358,"date":"2012-07-13T20:10:13","date_gmt":"2012-07-14T00:10:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25358"},"modified":"2012-07-13T20:30:47","modified_gmt":"2012-07-14T00:30:47","slug":"salmon-and-quinoa-on-romaine-boat-with-lemon-mustard-dressing%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e3%82%ad%e3%83%8e%e3%81%ae%e3%81%9b%e3%83%ac%e3%82%bf%e3%82%b9%e3%83%9c%e3%83%bc%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25358&lang=en","title":{"rendered":"Salmon and Quinoa on Romaine Boat with Lemon Mustard Dressing
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\"\"<\/a><\/p>\n

Salmon and Quinoa on Romaine Boat with Lemon Mustard Dressing<\/strong>
\nJuly 7, 2012<\/em><\/p>\n

Your usual salad can be fun when presented in a different way! Poached salmon and quinoa were served on a romaine boat. When Terry first saw this, he thought it was too much lettuce (a half head), but he actually had no problem eating the whole thing. Terry also gave me a big compliment on the lemon mustard dressing I made for this dish. The secret of this dressing is using preserved lemon!<\/p>\n

Salmon and quinoa on romaine boat: poached salmon, quinoa, red onion, green onion, dry cranberries<\/p>\n

Lemon mustard dressing: chopped preserved lemon, dijon mustard, white vinegar, agave syrup, salad oi, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Salmon and Quinoa on Romaine Boat with Lemon Mustard Dressing July 7, 2012 Your usual salad can be fun when presented in a different way! Poached salmon and quinoa were served on a romaine boat. When Terry first saw this, he thought it was too much lettuce (a half head), but he actually had no […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-25358","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25358"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25358\/revisions"}],"predecessor-version":[{"id":25447,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25358\/revisions\/25447"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}