John Huggins • Special to the News Journal • Feb. 25, 2009  

As we enter Lent, many of us will decide which food vice to let go for several weeks. I do not forego any particular item for Lent; but it does remind me that, on occasion, I need to reassess my eating habits. Often enough, my diet consists of something I can eat on the go — a French fry here, half a burger there, a gallon of sweet tea throughout the day. Not exactly healthful. If you're like me and do not give up a particular food for Lent, let's disregard the distractions of our schedules, the economy or whatever and adopt moderation and make better choices rather than eliminate a food. It's ironic, but when I was a kid, I would forego dessert itself for another serving of salmon salad. So sit down with your family and friends and enjoy what to this day is one of my favorite dishes, fresh mixed greens and fresh salmon.

Salmon and mixed-greens salad with strawberry vinaigrette, blue cheese, pecans and mandarin Oranges

For the dressing
1 pint fresh strawberries, washed and stemmed (reserve 2)
1 cup sugar
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
Purée strawberries, sugar and vinegar in a food processor until smooth.
Add oil slowly to emulsify.
Yields about 3 cups.

For spiced pecans (optional)
These are nice to have on hand to add to any salad.
1/2 cup sugar
2 teaspoons kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
2 tablespoons honey
2 teaspoons canola oil
2 tablespoons water
5 cups Renfroe pecan halves
Preheat oven to 400 degrees. Combine sugar, salt, cinnamon and cayenne. Set aside.

Over medium-high heat, combine honey, oil and water. Add pecans and cook until water evaporates and the oil and honey coat the pecans. Put pecans in a bowl, add spice mixture and toss until thoroughly coated. Place on a baking sheet and toast for 3 to 4 minutes. Remove from oven and allow to cool. Place in an airtight container.

For the salad
2 salmon filets
Salt and pepper, to taste
4 cups assorted greens or spring mix
1/2 cup mandarin oranges
1/2 cup crumbled blue cheese
1/2 cup Renfroe pecans (spiced or simply toasted)
6 grape tomatoes cut in half
1/4 to 1/2 cucumber, sliced thin
1 slice red onion
2 strawberries, for garnish

Season salmon filets with salt and pepper and prepare to your liking — grilled, pan sautéed or broiled. I prefer my salmon cooked to medium, but cook yours to the temperature you most enjoy. Set aside. Place the assorted greens in a bowl and season with salt and pepper. Add dressing to taste, beginning with about 1/4 cup. Toss gently until greens are coated. Place greens on plates and top with a filet and an arrangement of the remaining fruits, nuts and vegetables. Enjoy!

The Fish House, 600 S. Barracks St., Pensacola. 470-0003, or visit fishhouse.goodgrits.com.