I was going to cook last night. Really, I was.
But then this happened:
A local patio needed to be visited, the sun needed something to soak into, gossip needed to ensue, memories needed to be made, yadda yadda.
Chicken soup for the soul, but with wine and pizza instead.
So here we are, 24 hours later and I’m sitting down to a snappy and seasonal dinner. It’s light, bright and oh-so-beach-body-preparation-friendly tight!
(that is until I grab that buttercream cupcake staring at me in the fridge.)
Sauteed Salmon With Corn, Mushrooms and Greens:
What it took for 2:
* 2 salmon fillets, skin removed and pounded out thinly
* 3 oz baby bella mushrooms, sliced
* 2 ears corn
* 2 cups collard greens and arugula
* 1 lemon (for zest and juice)
* 2 Tbs. extra virgin olive oil
* coarse salt and freshly ground pepper
Heat the olive oil over a medium-high heat in a medium skillet. Season both sides of salmon with salt and pepper and add to the pan. Sear until cooked on both sides, maybe 3 minutes. Remove from pan and set aside.
Add the mushrooms to the pan and saute 3 minutes, until browned. Add the fresh corn and saute another 2 minutes. Stir in the greens and wilt slightly, 30 seconds. Add a good pinch of lemon zest and 2 Tbs. juice. Toss to coat.
To plate, Top each salmon fillet with the mushroom and corn mixture. Give a teeny sprinkle of salt and pepper. Drizzle with a little bit of olive oil and eat up!