Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
Salmon! I love, love, love salmon! It’s quick, healthy, versatile and so delicious. This dish is all of that rolled into one super fresh, super simple recipe.
Salmon, lightly peppered. I prefer to use filets rather than steaks, mainly due to less bones. I also generally don’t like to salt food prior to cooking unless it aids in the process somehow. I try to watch my sodium intake, so I’ll add it later if it’s really needed. As for the skin on the salmon, you can either take it off or not. If I’m marinating the salmon, I WILL skin it so more marinade can permeate the fish. If not, the skin peels off really easily after its cooked, so sometimes I’ll just leave it on. Your choice.
Greens. Whatever your favorites are, or what you may happen to have on hand. Spring mix, arugula, spinach,romaine are a few suggestions.
Largely diced tomatoes
Sliced zucchini (optional.. lightly sautéed in a nonstick or cast iron pan with Pam)
Walnuts (toasting them really brings out the flavor)
Roughly chopped strawberries
Salt & pepper
Make the salad:
In a large bowl, toss greens, strawberries, squash, zucchini, tomato.
Heat a pan with Pam to medium/ medium high ( not so high to smoke or turn Pam brown)
Place salmon in hot pan ( if leaving skin on, place it meat side down to give it a nice browned color) reduce heat to medium.
Cook for about 3 minutes, until it releases easily from the pan & has a nice golden color.
Flip over. Cook about 2-3 minutes, depending on thickness of filet and how well you like your salmon cooked. I like it still just a little pink inside. Medium rare. This usually takes about 3 minutes, for a total cooking time of about 6-7 minutes. Remove from heat, lift off skin if you’ve left it on. Give it a splash of lemon juice.
Plate the salad, sprinkle balsamic, olive oil atop. Place filet browned side up on top of the salad. Sprinkle walnuts over it all. Season with salt & pepper if desired.