This is such a tasty and fresh summertime meal, kids! With several layers of flavor and texture, you’ll think you spent way more time on this dinner than you actual did…this is a must try 🙂
The following serves 2 with leftovers (compliments of Rachel Ray and This Girl’s Gotta Eat):
- 2 salmon filets, skin or skinless
- 1 bag of frozen corn
- 2 small zucchini, diced
- 3 cloves of garlic, minced
- 1 tsp red pepper flakes
- Handful of scallions, chopped
- 1 small bag of spinach and arugula, separate the spinach and arugula
- 2 Tbsp butter (or I can’t believe it’s not butter spread)
- Dry, white wine
- Good handful of cherry or grape tomatoes, halved or quartered
- Olive oil
- Lemon juice
- 1 cup loosely packed fresh herbs such as basil and mint, chopped
- Salt and pepper to taste
Preheat grill to medium.
Season salmon with salt and pepper. Grill until done to your likeness, turning once half-way through. Remove from grill and let rest a minute or two.
Meanwhile, in a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add the corn and lightly brown, 3-5 minutes. Add the zucchini, scallions, red pepper flakes and garlic. Season with salt and pepper to taste, and cook to soften, 3-4 minutes. Deglaze the pan with some dry, white wine – a good turn of the pan. Be sure to scrape up any brown bits that may have formed on the bottom of the pan. Add spinach and wilt, a few minutes. Next, add the butter and stir to melt, creating a creamy sauce. Remove from the heat and toss with tomatoes and herbs.
In another bowl, toss the arugula with some olive oil, fresh lemon juice and salt and pepper to taste. Do not overdress.
To serve: Divide zucchini-corn mixture among plates. Top with a piece of salmon, then top salmon with some pesto (I had just made pesto from all the basil in my garden, but you can use store-bought as well). Next, divide dressed arugula to top each salmon piece.