The salmon can be grilled or baked, but either way, it explodes with the flavors or sun-ripe tomatoes, kalamata olives and fresh basil. A light Raspberry Cake brings this flavorful meal to a delightful conclusion.

Appetizer

Cilantro, Pea and Pistachio Hummus (using walnuts instead of pistachio)

with carrot and celery sticks and pita chips

Entrée

Salmon with Tomato Olive Salsa

Color My Food Rice

Arugula and Walnut Salad

Dessert

Epicurious: Raspberry Buttermilk Cake

Drink Suggestions

Iced Mint Tea

Water Pitcher with Watermelon Slices

Hummus/bean dips are a simple and delicious way to start off a dinner party. Complement it with a variety of color vegetable sticks (carrot, celery, bell peppers).

The colors of the Salmon with Tomato Olive Salsa, and the Arugula Green Bean Salad are a visual feast excelled by the flavors of the food.

Preparation Guide

<nbsp;>

Two or three days before

• Buy groceries
• Review all serving dishes
• Decide on linens (tablecloth, napkins etc)
• Decide/prepare centerpiece (i.e. flowers)

Day before

• Make the Cilantro, Pea Hummus. Place on a serving dish, cover with saran wrap and store in refrigerator
• Make the Raspberry Buttermilk Torte
• Cook 3 hard-boiled eggs (if using) for Arugula Green Bean Salad
• Prep Tomato Salsa by chopping olives and storing in a closed container, chop onion and mince garlic, store in closed container
• Make salad dressing for Arugula, Green Bean Salad
• Cut up carrot and celery sticks, place in covered container in refrigerator
• Wash and put away all dishes

Day of

• Set up drink station, set up buffet table with platters and serving utensils; plates and flatware; set up dessert area with cake, plates and forks
• Wash, trim and steam the green beans for the salad
• Three hours before guests arrive
• Make rice, leave covered (can serve at room temperature). When cool, place in a serving bowl and cover.
• Make Tomato Salsa for Salmon. Place in glass serving bowl, cover with saran wrap and put in refrigerator
• Prep salmon so it’s ready to go in oven. Cover with saran wrap and place in refrigerator
• Place carrots and celery on serving plate; place pita chips in a basket
• Take out Cilantro Pea hummus and bring to room temperature
• Toss arugula and green beans in salad bowl, cover and leave at room temperature
• Wash and put away all dishes

30 minutes before serving

• Prepare salad with arugula, green beans, half of eggs (if using)
• Preheat oven, bake salmon. When done, remove from oven, rest 5 minutes, then place on serving platter. Spread Tomato Olive Salsa over the top putting remaining Tomato Olive Salsa in a small glass bowl for people to add as they wish
• Toss salad with salad dressing, sprinkle remaining egg on top

For eight people

Refrigerated

2 1/2 pound salmon fillet

4 eggs

Frozen peas

Produce

Red onion

Cilantro

Basil

Walnuts

Carrots

Celery

1 1/2 pound green beans

6 ounces arugula

1 pint raspberries

Pantry

15-ounce can garbanzo beans

Pita chips

Small jar pitted Kalamata olives

Capers (optional)