Baby Italian Greens with Salmon

Sometimes I throw something together in the kitchen and it ends up looking so good I just have to take a picture and post it on Facebook. Last night I was craving a big, fresh, salad so I put together this plateful of baby Italian greens simply dressed with raspberry vinaigrette, feta cheese, strawberries, and a salmon fillet. The response to my photo was extremely favorable. I think it’s a testament to how important presentation is in cooking.

I was just making myself a simple salad for dinner, but I still took the time to honor where my food came from by giving it a good presentation. I believe it’s part of putting the love in the meal and I believe that the love is an essential ingredient in any dish even if your cooking for one or two. Good meals don’t have to be complicated or take a long time to cook. Sometimes all it takes is a few simple, fresh ingredients to make a really good thing that nourishes not only the body, but the soul.

Recipe for baby Italian greens with Salmon

1 Fresh-as-you-can-get Salmon Fillet (about 3oz, I spring for the boneless/skinless since hubby doesn’t eat fish)                                                                                              1 small pinch of sea salt                                                                                                  1/4 tsp lemon pepper                                                                                                       1/2 tbsp butter                                                                                                                  10 strawberries                                                                                                                  1 plate-full pre-packaged baby Italian greens                                                                     2 tbsp your favorite bottled raspberry vinaigarette (I use Ken’s Steakhouse brand)         ¼ cup feta cheese

While heating a small nonstick skillet over medium low heat, prep salmon fillet, sprinkling each side with salt and lemon pepper. When skillet is heated, melt butter in pan and add salmon fillet. Cook about 5 minutes on each side, depending on thickness, until fish is done enough to flake, but still tender (I have a serious aversion to overcooked salmon).

While the salmon is cooking rinse strawberries and arrange greens on a dinner plate. Don’t be shy, pile them up and use the whole surface area. Place whole strawberries in a ring around the edge of the salad. Sprinkle salad with feta cheese and salad dressing. Add salmon to the center of the salad and voila! Light, bright, delicious and nutritious. Nom, nom, nom, nom (sorry, sometimes I get a little carried away).

Do you have a favorite healthy, go-to, quickie recipe? How do you put the love in your cooking?


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