Saturday, June 26, 2010
Salmon over greens
I am trying to eat as much of my CSA share before I have to pick up on Monday. That means a lot of veggies with 2 out of 3 meals. I forgot how simple lunch can be and that it will satisfy me just as much as having a protein, a simple carb, and veggies. And it doesn't have to be a huge production.
In a cast iron skillet, I grilled the salmon on both sides with a touch of olive oil with salt and pepper. I put in the oven for about 7 more minutes to cook through.
In the meantime, in an aluminum skillet, I started to cook garlic in olive on low heat. Put the green beans to start cooking. Tossed. Put the spinach to cook. Added salt and pepper to taste.
Once spinach wilted, I plated the greens in the center of the plate and put the salmon on top. Then I put a vinagrette over the salmon and greens for a crisp and clean taste. The vinagrette was blended with white wine, olive oil, salt, pepper, and mustard. Yum!
I am going to try to make more healthy meals and take photos for the blog. They may not be anywhere near as good as Pioneer Woman, but I like to share what I make and eat.