Tuesday, May 24, 2011

Dinner Idea

I bought an All You magazine a couple of weeks ago to feed my new hobby: couponing*. In the magazine there are all kinds of recipes which I was kind of stoked about. One in particular caught my eye because it uses ingredients I keep in my food storage, namely:
  • green beans
  • salmon
  • olive oil
  • vinegar
  • salt and pepper
Granted, the recipe calls for fresh green beans and a fresh salmon fillet. Also fresh red potatoes. But I used the green beans I had canned the other day, and 2 cans of boneless, skinless flaked salmon. These are items from my shelves. I bought the red potatoes on sale last week for 59 cents a pound. I thinly sliced** the potatoes and steamed them with a little salt in a steamer basket over boiling water. In a large bowl I combined a couple tablespoons of olive oil and a little apple cider vinegar. (Also a blob of dijon mustard which the recipe did not call for but that I like in a vinaigrette.) I added some salt and pepper and whisked together until blended. (I then tasted it and added a little more canola oil because it needed more oil but it did not need any more spicy or fruity or whatever it is that extra virgin olive oil brings to a dressing.) I added the green beans, the steamed potatoes, and the drained, flaked salmon. It needed a little more pepper after it was all mixed together.

It was good. I was tempted to go back for seconds a couple of times last night, but knew that if I did that then I wouldn't have any leftovers for lunch. Now that it's today and I'll be looking for lunch in a few hours, I'm glad I saved some.

*It bugs me a little bit how some nouns have become verbs in our weird, awesome English language like "couponing" or "texting".

**I think it's hilarious when my favorite TV chef Jamie Oliver slices something thinly and calls it "wafer thin". It's the way he says "wafer", rhyming it with "gaffer".

1 comment:

  1. I love salmon and will try this. If I have to have something sliced that thinly, I put it through my food processor.