Tag: Olives

Tomato-Chickpea Salad

Tomato-Chickpea Salad

If the goal of feeding folks in the summer is to keep the cooking and the heat at a minimum, I’m in. As my friend Jodie says, “I turn into a troll when the temperature gets above 65 degrees F.” Even it it’s not terribly hot outdoors — or is, in fact, lovely — my house seems to turn into a hot box on June 1 every year. Of course that’s just one reason Americans grill (the contemporary version of the separate summer kitchen) and eat outdoors anytime we can. The other is we’re inordinately attached to kicking back for three months every year. Or we say we are anyway.

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Salmon on Eggplant Sauté with Olives and Peppadews

Salmon on Eggplant Sauté with Olives and Peppadews

Food-Salmon-Eggplant

My cooking brain is sometimes most creative when first given a few desperate (or not so desperate) things with which to work.  For example, it’s cool to see there are almost-spotted sweet potatoes on the counter, bell peppers in the fridge shrinking, and come up with dinner.  I like a conservative approach to cooking and often think of the old, “Waste not, want not” adage.  I’m not perfect at using every tidbit, but I work on it. I hate throwing things away.  

Last week I had some olives and peppadews leftover from a birthday antipasti tray and had just bought a bag of frozen, wild salmon fillets — two pounds for $22.00. A real bargain. You know how I love salmon.

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Eggplant, red bell peppers (and a few other things) languished–leftover from making a veggie lasagna. I needed dinner in a half hour. I stuck the individually-sealed salmon fillets in a pot of water to thaw and made the nearly-instant couscous.  Next, a quick sauté of the eggplant with peppers and onions while grilling the asparagus.   4 minutes in the grill pan for the salmon and I think it was done just about exactly in the time I had allotted.  Try this, making the components in the order that suits you:

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