Well, well, well. Another week, another busy Monday, another pretty delicious dinner. After my fiasco of a week last week, my agenda is much clearer this week, so hopefully I’ll be cooking some delicious stuff every day! I’m going to try really hard to be proactive this week and try to get things done in advance because next week is going to be rough if I don’t…
But on the menu tonight was some spinach and salmon! I had the filet defrosting in the fridge today, and a half a bag left of spinach that was about to go bad from Trader Joe’s. I started off with sauteing 1/2 a diced red onion and garlic in a little bit of EVOO.
Side note: red onions might be my new favorite onion. I am, as you know mom, a big fan of onions. They go with basically any other vegetable, any meat, and even some fish! I usually cook with yellow onions or sweet onions, but then I wanted to make my posts more colorful and now I’m addicted! They’re so sweet and crunchy!!
While the onions cook a little (but not too much!) melt a little tiny bit of butter in another pan and season your filet. I was
lazy hungry resourceful and only seasoned the non-skin side because I don’t eat the skin.
Put a moderate amount on the salmon, then cook in the pan for ~5 minute on each side. I think I cooked it too long or not enough or something because it was a teensy bit dry, but that must come with practice.
Now, just before the salmon is done cooking, add spinach to the onions and garlic. Mix it up and cook it down.
And then place on a plate an enjoy!
Then I had a real hankering for dessert and tried to make frozen banana “ice cream” with peanut butter.
Step 3: Try to blend in Magic Bullet. MB makes terrible noises so stop halfway through and call it a “Chunky Monkey Frozen Thing”
Step 4: Feel pretty damn proud, because despite it not turning out as planned, it was still sweet and satisfying and delicious.
Step 5: Pour a glass of wine, procrastinate for hours, write your blog post and go to bed! 🙂