Salmon, that's what's for dinner.

Have I ever mentioned on here how much I love to cook? or that I'm a bit of a food snob? Oh I haven't?

 

I made this last evening for dinner and it literally took me about 20 minutes to prep, cook and put it on the table. 

How it all went down:


The Salmon:
I purchased two North Atlantic salmon filets from my local grocery store (Hannaford for my New England readers) 

In a large pan I put 1 tablespoon of olive oil over medium heat.
Put the salmon skin side down, season with salt and pepper to taste and then cook for about 5 minutes. 
GENTLY flip over and let cook for 3-4 minutes. It will be a pretty light pink color throughout and a nice toasted color on top.

I pull off the skin when it's done, it skeeves me out. 

The Sauce:
I just created this on a whim but again, very easy but so stinkin' yummy.

In a small bowl,
I added 3 spoonfuls of  plain 0% Greek yogurt
1 spoonful of Trader Joe's (pre) mashed garlic
Half a spoonful of dill (I prefer the tubes, they're fresh, flavorful and I don't use dill that often when I cook so I don't waste fresh herbs)
The juice of one lemon
A pinch of salt and pepper
Mix all together until even and put aside.

The Greens:
I prefer mixed greens and a health portion of my faaaavorite green, arugula!

Put it all together:
Mixed greens on the bottom and arugula on top, the arugula wilts just perfectly when you put the salmon on top and keeps the mixed greens crisp and does not allow them to get soggy, because, who likes soggy mixed greens? not this lady. Then comes the beautiful salmon filet propped in the middle and then drizzle the yogurt dill sauce on top. BOOM a quick, easy, aesthetically pleasing, but most importantly healthy meal.

And since I'm at it, a wonderful wine pairing for this would be a pinot noir J. and I just discovered called Darcie Kent, it's from Cali. We brought it with us to Thanksgiving and it was a smash.

 Bon appetit.
 




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