Steamed Salmon w/ Greens, Corn, & Pickled Vegetables

Happy Friday guys!

We've got a big Labor Day weekend planned, too!  Our great friends Ike & Becca are getting married tomorrow - so congrats to the future Lehrs! 

Sunday, we'll probably head out to World Fest - which showcases the cultural diversity of Louisville by food, music, and shops!  We went last year and had a great time, so looking forward to that one! 

Still don't have any Labor Day plans, but if all else fails, I know we'll be lounging around - which is good enough for me!  Anyway, let's get to today's dish!

We haven't been eating a lot of red meat around these parts.  I don't know why, we've just been opting for lighter meals.  Salmon is always a favorite of ours, and when I saw this simple dish over at Joanne's Eats Well With Others, I knew I had to try it out!


Ingredients:
Adapted from Eats Well With Others' Recipe

1 tablespoon olive oil
1 teaspoon sesame oil, plus extra for drizzling
1 teaspoon garlic powder
1-inch thick slice of fresh ginger, peeled and minced
1/2 cup kale, chopped
1/2 cup spinach
1/2 cup mizuna greens
1 tablespoon soy sauce, plus extra for drizzling
2 6 oz. salmon fillets
salt and pepper, to taste
2 cups fresh corn
pickled vegetables

In a large skillet under medium high heat, add both oils.  Add the ginger and garlic powder.  Stir until fragrant, about 1 minute.  Add kale, spinach, mizuna, soy sauce, and 3 tablespoons of water.  Saute until the greens start to wilt, about 2 to 3 minutes.

Spread the greens in an even layer in the skillet.  Season the salmon with salt and pepper and place the fillets on top of the greens in the skillet.  Cover pan and lower heat to medium.  Steam fish for about 5-7 minutes, or until just cooked through. 

You can choose to cook your corn if you'd like, but I'm weird and I like the taste of raw corn.  Divide corn among two plates and top with salmon fillets.  Serve alongside the greens and pickled vegetables.  Drizzle additional sesame oil, soy sauce, and/or remaining steam liquid in pan (it was infused with the garlic and ginger, so it's tasty!).

This was a great meal.  Andy and I both had our plates cleaned on this one.  That's a sure sign of a winner there!

Hope you guys have a great holiday weekend and I'll be back Monday!

Vegetable Barley Soup

I know it's still a little hot outside for soup recipes, but this was too good to pass up.  I'm one of those irrational people that can have soup any time of year - especially when it's chock full of vegetables like this!



The flavor is definitely different, with all of the different herbs involved - but it's definitely a "good" kind of different!

Ingredients:
Adapted from a Bon Appetit recipe

 

4 cups water
2 cups vegetable broth

2 cups chicken stock
1 cup pearl barley, rinsed
1 teaspoon kosher salt, plus extra for seasoning
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, chopped 

1 medium carrot, chopped

1 cup sliced mushrooms

5 cups kale, chopped
1/2 cup chopped fresh dill
1/2 cup chopped fresh fennel fronds
3 tablespoons chopped fresh mint
juice from 1 lemon

feta cheese crumbles, optional

Bring 4 cups water, 2 cups vegetable broth, barley, and 1 teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until barley is tender, about 40 minutes.

Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, chopped carrot, and mushrooms to pan.  Sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add onion mixture and remaining 2 cups chicken stock to pot with barley.

Add kale to soup. Simmer until greens are tender, about 15 minutes. Add dill, fennel fronds, and mint; simmer 5 minutes. Add lemon juice. Season soup with sea salt, pepper, thinning with more broth, if desired. Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.

 

I even ate this cold for lunch today - and I NEVER eat soup cold.  Now you know it's gotta be good!

Do you guys eat soup in the summer time?  Or am I just a weirdo?