Simplifying with Salmon
by Fresh and Frugal
You know how it is: you want to eat now now now now now but you don’t want it to be an entire large pepperoni pizza or 5 beers and a burger. Okay, maybe you do want that. I do. But instead, we’re going the fresh and frugal route. Fresh! And Frugal! HOOOOOOOO! (That was a la Thundercats, for those of you who weren’t children in the 80’s.)
Anyway, long story short with this one: New years. Want the noms, but not the cals. Say no to pizzas. Say yes to salad, right? And fish. Fish. Oh man, do I hate fish. There is nothing in the world, short of oysters themselves (food poisoning story there), that I loathe more than seafood, bane of my gastronomic life.
Trader Joe’s has come through for me again. Have you ever had Chimichurri sauce? Garlicky and green, it’s pretty, appetizing, and absolutely delicious. You could roll just about anything in this stuff and I would beg for a bite. Sorry this post is a bit scatter-brained, short and ADD, but I’m on a roll, getting things done tonight, including a writing assignment, working out, making dinner, and working ahead. You might not know this, but uh… I’m kind of a big deal.
Salmon and Salad
1 package Chimichurri Salmon from Trader Joe’s
6 Romaine lettuce leaves, torn
1/2 persian cucumber, sliced into coins
10 cherry tomatoes, halved
6 green olives, sliced
6 kalamata olives, sliced
1 thick slice of colby jack, chopped
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
So simple: Dump the salmon into a pan on medium/high. Cook it on each side for 8-10 minutes.
While that’s going, throw everything else together, into a salad. Add the vinegar and oil at the very last second, right after you drop the perfectly cooked, delicious salmon onto the plate.
Eat. It. Up.