restaurant: salut bar americain

Brunch at Salut is anything but bacon and eggs, although if that is what you are in the mood for, it can certainly be worked out.

I had always heard good things about Salut and on Easter Sunday we took the leap. Crab Cakes Benedict can sell the Taster on anything, I swear. Perhaps I should use some food persuasion for that black diamond ring I’m lusting after…

With a 1pm reservation – leaving plenty of time for a morning yoga session – I was more in the mood for lunch than breakfast. This is typical and the reason we don’t go out to breakfast often, although a number of the “breakfast” items on the Salut Brunch menu sounded amazing and I would have been happy with many of them.

With the sun shining and the patio doors open, a gentle, but cool Spring breeze greeted us in the safety (aka warmth) of inside. Cocktails were had – proscecco for her and a bloody for him alongside an appetizer of escargot bourguignon…when in a France…or a French Restaurant. ;)

{we were a little disappointed that our server didn’t tell us that mimosas and bellinis were half-off on Sundays but now we know!}


I ordered the Ahi Tuna Sandwich – I wish it had been a bit rare, but I failed to mention how I wanted it cooked and they didn’t ask – it was still delicious and perfectly light and satisfying at the same time. I loved the cucumber and spicy mayo that came along with it. {I resisted their famous frites and went for a salad on the side…must have been the morning yoga!}


The Taster “decided” on the Baked Crab Benedict, which seemed pricy at $15.95, but the portion was huge! In addition to being delicious, the sweet corn hollandaise was an interesting twist on the breakfast staple.

We left with full bellies and happy hearts – well worth the price of an amazing meal from time to time don’t you think?

Salut also has a great happy hour, so we’ll be headed back again soon.  {Next time I’m trying the frites!}


Edina: 50th & France – 952.929.3764

St. Paul: 917 Grand Ave – 651.917.2345

daily eats: 5.03.11

Tuesday May 3rd:

5:26 am wake up call via Sleep Cycle app (amazing so far!)

6:00 am – yoga sculpt class – feel like the biggest wimp/strongest person all in the same hour

8:00 am – Get settled into work with Coffee – did you know it is Hemp History Week?


Breakfast: Multigrain Waffles (originally purchased for the Taster but I’ve eaten most of them) + earth balance + peanut butter


Wonder if “Oats in a Jar” are really as good as everyone says they are? How are they different than just adding peanut butter to oats…debate wether to save the jar or not… someone please enlighten me.

Realize I should be eating a Hemp Bagel for Hemp History Week.

Lunch: California Sandwich: guacamole + pepperjack cheese + sprouts + tomato on whole grain bread. Carrots/celery + hummus and dried mango on the side.

Wish it was warm like California…remember I’m going in 8 days…smile :)

Recall my Food Microbiolgy Professor stating that he would never eat sprouts because of cross contamination. Continue to eat sprouts anyway. Mental note: don’t forget to take probiotics.

Snack: Try a Strawberry Odwalla Protein Monster with some twitter.

Is this what strawberry pepto bismol tastes like? Dislike and toss. Feel guilty for wasting food.

Reach for standard snack as of late – organic string cheese & roasted seaweed. Much better.

7:00 pm pour myself a glass of wine with a background of Real Housewives :)

Dinner: tilapia + frozen green beans (1/2 bag)+ an egg

Wonder what people will think about the random egg…

Decide a few bites of Coconut Ice Cream would be a good food to end the day with. :)

in my cupboard: wholly guacamole packets

Have you ever tried slicing, using and preserving an avocado at your desk with a paper plate and mini knife? I’ll give you a hint – it is not fun. Its messy. Its brown. Its slippery. Its annoying.

But I love avocado and lately have been loving it on sandwiches so I vowed to find an easier way. Albiet a more expensive, less green way. But a way. In my perfect world I’d be home for lunch every day – able to make lovely creations on the spot and never using my desk as a kitchen counter again.

For now, I’ll use Wholly Guacamole packets. They are easy, convienent, don’t turn brown and require no knife!

Whats to Love:

  • simple ingredients: Hass Avocados, Jalapeno Puree (white vinegar, jalapeno peppers, salt) Dehydrated Onion, Salt, Granulated Garlic
  • single size 100 calorie portions (although my portions are typically two packs)
  • don’t spoil – you can also freeze them for later use!


How I use them:

  • on sandwiches (favorite lately is: sprouted bread + guac + cheddar +tomato + sprouts)
  • in wraps (favorite lately is: sprouted tortilla + guac + turkey + romaine)
  • dip for veggies or chips


Look down on these or love like me?

apricot & dijon glazed salmon

I’m always looking for new ways to serve salmon – gotta get that Vitamin D, right? :)

Most of the time, salmon here takes an Asian spin with soy, honey, etc. but when I was scanning the fridge for some inspiration, the apricot preserves caught my eye. Preserves + dijon = an amazing sounding salmon. It’s incredibly easy to mix together, top and bake!

Flavorful and light, it is a meal perfect for spring. (Whenever Spring should decide to show up! :) )

Apricot & Dijon Glazed Salmon - 2 servings

  • 1/3 cup apricot preserves
  • 1 Tbsp dijon mustard
  • 1 Tbsp olive oil
  • 1 tsp granulated garlic
  • salt & pepper
  • 2 salmon filets

Combine apricot preserves, dijon mustard, oil, garlic, salt and pepper.

Divide mixture over two salmon filets and broil on medium-high for about 10-12 minutes, until cooked through.

Serve with a side of veggies and brown rice.