showered with summer squash, onions and tomatoes….
Well, it’s quite a long recipe title, but it’ll make sense once you make it. See…below for recipe. ( Oh, you thought “Blond(i)es Have More Fun” was next and it was. It’s still coming, just not today. Needs some more testing and maybe some eating. My youngest daughter graduates from college this weekend–very proud mother– and I’ll need her home to taste-test those cookies. Stay blogged; it’ll come soon!)
Meantime, enjoy my beautiful cherry tree in full bloom up against my deck.Yep, in Colorado, cherry trees bloom a bit later than in D. C. My cherries are ripe and ready to pick (by me or the birds) around the fourth of July. Our temps were in the 60’s today and we had some wind and dark clouds around supper-time. I’m afraid quite a few blossoms are now on the ground.
Between now and the fourth of July, you’ll have plenty of time to fix this done in a snap (well, almost) meal. This dish came about the way such things often do… it’s what I had in the frig that needed to be used today. This cooks so fast you’ll have to set the table, pour the drinks, light the candles and start something on the stereo long before you begin cooking. THIS is fast food, my friends.
Wine: If God is really good to you today, you’ll have an Oregon Pinot Noir with this. Otherwise, an Aussie Shiraz would be another good choice.
Dessert: Fresh Strawberries…with…nope, with nothing. All by themselves.
Snap-Sautéed Salmon on a Bed of Chard Showered with
Summer Squash, Onion and Tomato
4 (6 oz) salmon fillets
2 Tablespoons olive oil, divided
1 teaspoon Kosher salt, ½ t freshly ground pepper
1 tablespoon fresh Rosemary, minced (1 1/2 teaspoons dried, crumbled)ééé
1/8 teaspoon Ground cayenne
2 bunches (about 6 large leaves) Swiss Chard, any color, chopped (greens only)
Freshly ground nutmeg, optional
1 medium onion, minced
2 small summer (yellow) squash, minced
2 cloves garlic, minced
1 large tomato, chopped coarsely
1. In large, deep skillet, heat 1 tablespoon of the olive oil over medium heat. Add salt, pepper, rosemary and ground cayenne. Sauté spices briefly. Add salmon to pan and cook 2-4 minutes on each side or until fish flakes easily and fish is cooked as done as you like it. (Leave it a tad underdone; it will go back in the pan to warm up in a few minutes.) Remove fish to plate. Set aside.
2. Add other tablespoon of olive oil to pan and heat again to medium heat. Add minced onion and squash. Sauté briefly 1-2 minutes. Add garlic and stir.
Toss in chard and season with salt, pepper and just a teense of fresh nutmeg if you have it. Cook, stirring together, about five minutes until chard is nearly done, but still retains some crispness.
3. Add chopped tomato and stir briefly. Return salmon to pan as tomato warms.
4. Place vegetables on a serving platter and top with salmon fillets. Serve hot.
I won’t be cooking for a few days as I travel to our girl’s graduation.
Meantime, read chocolateandzucchini.com
Sing a new song,