What a day!
I’m so very glad I reserved an entire day to prepare for my trip. Even though I had a head start on my packing, I still had a million things to do around the house before I left. The top of my list was a serious cleaning session since I’m fairly certain the house will be “surfaced” cleaned for the next several months.
On top of packing, cleaning, phone calls, and cleaning out the fridge and pantry, I also managed to make one last meal for Toly and I. Naturally, I chose our very favorite, salmon salads.
Yesterday, while we were shopping for frozen meals and bags of chips for the bachelor, I snuck in a small bag of greens and just enough produce that would produce enough for two dinner salads.
Pat me on the back because for not really having a solid plan in mind, I’m pretty sure I came up with one of the most incredible salmon salads to date.
Let’s start with the salad part.
The base, baby romaine and spinach; the heart, blood oranges, fresh beets, blackberries, roasted pistachios, avocado and to top it all off, goat cheese.
Isn’t she lovely?
If not the best tasting, I do have to say it might win for the best looking salad. But it also tasted amazing so this was a double win.
Now, how does one make a beautiful creation like this even more delicious?
Yeah, you saw that coming.
The salmon was perfect tonight! I simply pan seared it with a bit of olive oil, fresh lemons, and salt and pepper. I always cook my salmon to medium and not a touch more or else this buttery, flakey, and incredibly juicy fish is compromised entirely.
|Beet, Blood Orange, Avocado Salmon Salad||
- 1- 4 oz salmon fillet, skin on
- 2 lemon slices + juice
- salt and pepper to taste
- 1 tsp olive oil
- 2-3 cups of baby greens
- 1/2 cup sliced fresh beets
- 1 small blood orange, segmented
- 6 blackberries
- 1/3 avocado
- 2 tbs roasted pistachios
- 1 oz goat cheese
- Prepare salad first. On a large plate or bowl, spread greens evenly. Add the beets, orange segments, blackberries, avocado, pistachios and goat cheese. Set salad aside.
- Heat olive oil in a non stick skillet over medium high heat.
- Season salmon fillets with salt and pepper and juice of the lemon peels.
- Place salmon, skin side down, in the hot skillet, placing the lemon slices on top.
- Cook on one side for 6 minutes, remove lemon slices, flip, and cook salmon for 4-5 minutes on remaining side or until center is no longer a fleshy pink.
- The center should still be faintly pink but cooked through.
This salad would be good enough on its own, with chicken, or even tofu. Salmon will always be my protein source of choice when it comes to topping my salads, but if fish is not your thing, feel free to modify. I’m telling you, the salad alone will blow you away!
I’m not sure what my dinners will look like from here on out for the next 5 months, but for some reason I foresee many Whole Foods hot bar containers and bowls of (very) late night cereal.
Don’t worry, I’m sure I’ll find a little time to cook, but if not, rest assured I’ll be eating well. Chicago is a food mecca and from the very small portion I’ve experienced of the restaurant industry in the city, I’ll be in my glory.
See you soon from Chi-town!
What would your last meal be?