Marjoram and Garlic Salmon served with Homegrown Sliced Heirloom Tomatoes and a side of Grilled Polenta Cakes with Kalamata Olive Salsa.
Posts Tagged ‘salmon’
Jalapeno Baked Salmon with fresh asparagus and melted tomatoes. Love summer!
Tonight’s dinner was an adaptation of a recipe we found in Cooking Light magazine from May of 2012. Our adaptation utilized most of the same ingredients but we reduced the olive oil, upped the ginger and we used less salt and it worked just fine. Since we like spicy food around here so we upped the freshly ground pepper too. I think it was better that way.
Being home alone, for a week, with a refrigerator full of leftovers from various meals, meant I either had to jettison that food into the trash or eat it all myself. With an eye of discernment, I surveyed the scene and contemplated the different meals that those stray and unwanted foods might be coerced into to form a dinner for one.
I pulled out the ingredients that were reaching varying levels of spoilage and lined them up on the counter. What ensued was the creation of the Refrigerator Stack! A not so novel yet healthful combination of leftovers that left me pleased and, if I do say so, quite happy with myself for saving good food from waste.
Should you ever find yourself facing a refrigerator with a variety of foods on the verge of suicide, here’s a quick and healthy remedy: One plate layered with fresh raw spinach. Top the spinach with raw Roma tomatoes. Grind some fresh salt and pepper over the tomatoes. Add a layer of grilled Portobello mushroom lightly seasoned with a drizzle of balsamic vinegar and a tad more freshly ground salt and pepper. Then pick a generous amount of Daikon radish sprouts and add them to the stack. Top the whole thing with some grilled wild salmon and add a tasty yet complimentary combination of Dijon Mustard, ground peppercorns and cream as a condiment and Voila! You have a Refrigerator Stack Dinner!