I’ll start by sharing a quote from the most frequent patron of my cooking space aka my kitchen: “Salmon is definitely the best thing you make”. I’ll go ahead and let you know that it’s my husband, aka my roommate, aka the person who get’s to eat the yummy things I make and also has to test out some of the more “experimental” dishes. Bless his heart.
This one is simple but a perfect Sunday Supper on a warm summer eve.
What I used:
- 2 Salmon Filets
- 1 lemon
- spoonful of capers
- 1 head of cauliflower cut up into similar sized pieces
- 1 avocado diced
- 1 tomato diced
- 1/2 bag of spinach
Cook the Salmon per this post, pan seared with butter & olive oil. Flavored with capers and lemon. Takes about 15 minutes
Lay the cauliflower out on a baking sheet, drizzle with oil, salt and pepper. Roast for 45 minutes at 400 degrees
For the salad, cook your corn however you’d like. I’d suggest grilling on the BBQ if you can, otherwise add cobs to a pot of water and bring to a boil until tender with a fork. Remove corn, and cut the kernels off the cob. Add the corn, diced avocado, and diced tomato to the spinach and give it a toss with a simple vinaigrette (oil/lemon/grainy mustard).
Can’t wait until we have our BBQ back from storage while we do these renovations so that I can grill some summer time corn!!