Avacado Crab Salad & Salmon with Mango Salsa

Since I've had surgery on November 30th, I haven't been able to do much cooking. Oh, I made lasagna and manacotti for Christmas Eve, and Wood fired Steaks and lobster for Christmas Day, but that doesn't count, we do that every year. I was really feeling the need to get down to business with some great food, good friends and of course, wine! It started as just a small dinner, my husband's boss and his wife, just four of us. I decided to invite my dear friend Tom, who is really nore like a brother to me, which made 5. Next thing I know, a couple we know from out of town called and said they were coming for the weekend, and would like to get together with us. So I invited them also, which now makes 7. Since this couple knows Tom and another couple friend of ours, I decided to invite the other couple, so we have a total of 9!

I wanted to do something a little more special, so I found a recipe I'd had once before, from Food & Wine. You make a vinaigrette with lime juice, jalapeno, shallot, cilantro, salt, pepper and olive oil, and marinate the crab in part of it. Then you dice red onion and avocado, also marinate in the vinaigrette. When you're ready to assemble it, you can either spread crab on a bed of lettuce and top with the avocado mix, or layer it in a small clear glass. I put chopped cherry tomatoes (can't get a good regular tomato where I live in the winter!) then layered on the crab mixture, and top with the avocado mixture. It is sooooo tasty. Very light and refreshing, and gets you ready for the mail course. We served a crisp Savignon Blanc from New Zealand, yummy!

For the main course my husband grilled salmon, which I had dusted with some Cayenne, salt and pepper, just a little Cayenne, for a small bit of heat. I served the salmon on a bed of spinach which I had wilted with some garlic, shallot and olive oil. Wild rice on the side, and topped it all off with some mango salsa. (Red onion, garlic, jalapeno, mango, tomato, red pepper, cilantro, lime juice, salt & pepper) The cool mango with the spicy salmon, it was perfect. More Savignon Blanc.

For dessert, I had made "filo cups" in a muffin tin, and filled them with assorted berries. Fresh whipped cream that I added a couple teaspoons of maple liquor.

Every dish was plated, which makes it very fun and special for my guests.

Happy Cooking!

Kathy