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| Baked Salmon with Summer Squash Salsa |
I love food and like the other Sisters, I love to cook. However with a full time job and a busy and active life, that includes a 10 year old boy and a husband, I cannot spend tons of time getting a meal on the table. But I want to feed my family really good nutritious food. So my challenge is always to get a meal on the table in 30 minutes or less. Yep, 30 minutes from start to table. And no, I'm not prepping it all on the weekend and reheating during the week - - although that would be smart but I don't always have even that much time. So today, I'm going to share a quick meal that you can make: Salmon with Summer Squash Salsa, and a Beet, Orange and Goat Cheese Salad. Oh and this is one of those loose recipes that I've talked about before...there isn't anything exact here...
Salmon with Summer Squash Salsa and Orange, Beet and Goat Cheese Salad
- 4 Salmon fillets (or other thick fish would work)
- 2 Lemons, sliced
- Salt/herb blend
- Butter - - the good stuff
- 1 Yellow Summer Squash
- 1 Zucchini
- 1/4 Red Onion
- Jalapeno
- Lime juiced
- Garlic
- Salt/Pepper
- Prepared Guacamole, or slices of avocado
- 2 Navel oranges
- Cooked beets
- 1/2 of herb goat cheese log (I had a log of goat cheese I had rolled in herbs and refrigerated in wax paper earlier in the week)
- Salad greens for 4-6 people (leftovers are awesome)
- Balsamic vinaigrette (purchased)
- Crusty bread (purchased)
Preheat oven to 400 degrees. I use a convection toaster oven as it doesn't heat up my kitchen in the summer as my big stove. It cooks a little hotter so if you are using a regular stove, cook at 425.
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| Favorite salt rub and good butter |
Pat dry the salmon and rub with salt/herb blend. I used a rub that has rosemary, basil and salt in it. But really anything would work - - even just salt and pepper. Slice lemons and lay them on a baking pan covered with foil. They will be the base for the salmon to sit on. Lay out the salmon on lemons, skin side down. Squeeze any leftover lemon over them if you have an end wedge. Top each salmon fillet with a pat of butter (use real and good quality butter, not margarine or spread). Bake in oven for 15 minutes.
Ideally you would make the salsa in advance so the flavors meld a bit, but you can make it and the salad while the fish cooks. Chop the squash, zucchini and onion into small chunks. Mince 1/2 the jalapeno or to taste. Add all the salsa ingredients together. Add the lime juice, a dash or two of garlic powder, and salt and pepper to taste. Refrigerate until ready to use.
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| Orange, beet and goat cheese salad. |
Now for the orange, beet, and goat cheese salad. Quickly section 2 navel oranges and set aside. Chop the beets. I love the brand "Love Beets" in the Honey&Ginger flavor. Cut up the goat cheese. Combine all the ingredients and serve salad with the balsamic vinaigrette dressing.
Okay, the fish should be done. Remove to serving platter or dinner plates. Top each fish with a small amount, maybe 2 TBS, of guacamole. Spoon the summer squash salsa over it. And serve! And enjoy a quick summer meal in under 30 minutes. All the best - Christy
