This week I salute the invention of the air conditioner. Even though I work inside, I’ve had my share of the heat this past week. Humidity has been at an all-time high in the Ozarks. Frequently I feel like a large limp noodle. The idea of cooking has been sidelined at our home for cold sandwiches and fresh fruits. Tonight while I type my weekly notes I’m dining on honeydew and grapes.
This evening while my husband and son are at the fair in Springfield, Missouri, I’m just chilling out on the home front. I went down the street to visit with neighbors for a bit and then came home to make Sunday breakfast for the guys. (I work Sundays.) Here I thought I was the only one struggling with cooking this past week, seems as though it’s an issue at many households.
Let’s encourage each other and lay strategic plans to keep our families eating at home and not the local fast food joint. Since I’m always upfront and honest I’ll confess my sins this very minute. I ate supper at Sonic tonight!!!! However I came home and washed and prepped fresh fruits, perhaps culinary purgatory will go easy on me.
Keep in mind that at the beginning of the week we usually have the most energy. As the week progresses we tire out more and the temptations become abundant. Try cooking extra meats on the grill over the weekend. Also set time aside to wash and bag fruits and vegetables. This time of year chef salads and cold pasta salads are pretty refreshing. Bake a few baked potatoes and take baked potatoes with fresh salsa in the work lunchbox. Since the potato has been cooked, cooled and reheated it’s now a resistance starch and your carbohydrates won’t be processed as 100% sugar. I’m pretty sure I’ve talked about this before in my columns. Take the time to research this phenomena with potatoes, pasta and rice.
Personally I like to eat fish when it’s beastly hot. Either on the grill, sautéed, or baked. This week I’m sharing my easy salmon with avocado salsa. I discovered fresh salmon at the ‘Walmart’ store which has never been frozen. The taste has been excellent, and I frequently prepare it for our family. I know they say not to use cast iron on a glass top stove, but I do, very carefully, I might add. I really enjoy the salmon served over the cabbage versus rice, but choose your own side companion. With the abundant fresh tomatoes and vegetables this will be a delicious dinner approach.
Conversations this evening ranged from peach pie, fresh produce, real estate and the misfortune of bad knees. After the bad knees, I called it a night and Rumor (my corgi) and I headed back home.
I’m huddling up to the AC duct and calling it a day. Be well, be safe and stay cool. Simply yours, The Covered Dish. www.thecovererddish.com
Blackened Salmon with Avocado Salsa
2 salmon filets or other Native fish
Seafood seasonings of your choice
Olive Oil
1 medium sweet onion
Banana Peppers
2-3 chopped Roma tomatoes
1-2 fresh avocadoes, chopped
Optional Cilantro chopped
1/8 cup dry white wine
In a cast iron skillet heat a light covering of olive oil over medium heat. Place 2 large servings of salmon, skin side down in the pan and cover. Cook for about 4-6 minutes. Lift lid and sprinkle your favorite seafood blend over the fish and flip the fillet over. Continue cooking another 4-6 minutes with a lid. (Times will vary depending upon the thickness of the fillets.) Check the fish for doneness. When thoroughly cooked remove from the skillet to a platter. At this point I sometimes peel away the skin, or you can leave it on. Check the skillet for any pieces of skin or undesired debris. At this point pour in a bit of dry white wine and bring in the onion and peppers to sauté. Next add the chopped tomato and lastly the avocado. The avocado just needs to get warm. Serve over the top of the Filet or on the side. This is good to serve with stir fried cabbage or a nice rice medley.
The salsa amounts will vary for each cook.
