Yum! This was inspired by a dish I really like at Village Bistro, a restaurant near my office.
3 6 oz salmon fillets (this is easily adjustable to four servings; we just bought that much at the store.
Salt and pepper
Squeeze of lemon juice.
3-6 cups spinach (1-2 cups per serving)
handful arugula per serving
1/2 pint grape tomatoes, halved and salted
1 summer squash, sliced
about 3/4 cup frozen corn, defrosted
cilantro vinaigrette (recipe below)
3 tsp olive oil
Heat cast iron skillet. Season squash with salt, pepper and smoked paprika. Cook through and remove from pan.
Reheat pan. Toast corn with salt and pepper in same skillet. Remove from pan (you can throw in a bowl with the squash and the tomatoes as well).
Finally, heat oil in pan. Season salmon with salt and pepper – squeeze some lemon on each piece of fish. Cook salmon until desired temperature (I cooked about 5-6 minutes per side).
In individual bowls, put in spinach and arugula. Toss with about 1/2 tbsp cilantro dressing. Add 1/3 corn/tomato/squash mixture to bowl. Top salad with salmon and serve.
1/2 bunch cilantro, roughly chopped
3 garlic cloves, roughly chopped
oil and vinegar (about 3:1 ratio)
squeeze lemon juice
salt and pepper
Combine ingredients in blender. Taste and adjust seasonings as needed. Makes much more dressing than you need for this.