Though the market is showcasing early apples and some pretty stellar butternut squash, my “I love recycling†bag will be full of corn and tomatoes till they’re good and gone. These summertime staples are not only delicious but they epitomize what we love most about summer living – that it’s easy (there’s a whole song about it).
There aren’t that many vegetables that you can simply boil and serve with salt or slice and drizzle with balsamic syrup – minimal cooking preserves nutrients and sanity. Let’s stave off the high heat roasting for at least a few more weeks as well as stretch the expensive main (in this case, salmon) by incorporating it into a pilaf. This dish can be served warm, room-temp or cold and tastes great with corn on the cob. Bonus, but kids ate this (Tessa only with the ice cream hanging in the balance).
Simple Salmon and Quinoa Salad
Serves 4
10 oz. salmon fillet
Salt and pepper
1 ½ c. cooked quinoa
2 c. halved cherry tomatoes
1 sm. cucumber, halved, seeded and diced
¼ c. extra virgin olive oil
2 tbsp. white wine vinegar
½ tsp. honey
¾ tsp. kosher salt
½ tsp. black pepper
½ c. torn fresh basil leaves
- Heat a nonstick skillet over medium heat and mist with nonstick spray.
- Season salmon with a pinch of salt and pepper and cook on both sides until cooked through. Set aside.
- Combine quinoa, tomatoes, cucumber in a mixing bowl.
- Flake fish and add to mixing bowl.
- Add oil, vinegar, honey, salt and pepper and toss gently.
- Mix in basil and serve immediately.
*Can be served warm or at room temperature.
