Summer Savories for #SundaySupper

Summer classes have begun. I’m taking advantage of a less rigid pace to make time for three works out a week. When you’re pushing your body, the muscles demand good food.

Here’s a simple, hearty duo that will get you full fast. There are so many ways to use salmon! What is your favorite?

Roasted balsamic tomato salmon and bok choy.

1 Large Salmon Fillet

1 Tbs Lemon or lime juice

1/2 Tsp Cayenne Pepper (optional)

Salt and Pepper to taste

1 cup Cherry Tomatoes halved (or as many or as you like, whole)

1 Tbs Balsamic Vinegar

1 Tbs Olive Oil

Green onions/chives for garnish

Saute the tomatoes with all the spices and juice for 3-5 minutes.

When the tomatoes are wilted, scoop onto salmon and bake for 12-15 minutes at 350F or 180C.

(You can also cook the salmon on the stove top if you prefer.)

While the salmon is cooking, trim a cluster of bok choy like you would celery, stems and tails. Saute in 2 tbs of soy sauce until wilted.

Serve while hot.

Sunday Supper: Spicy Salmon with Feta Beet Salad

There are so many ways to eat fish, once you get your favorite technique down, the flavors are entirely up to you. I find wrapping a fillet in tinfoil and baking at a high temperature is my favorite. Garlic, ginger, lime zest, salt, pepper and lemon juice to taste was the perfect combo for this meal. Roasting beets at 200 C (400 F) in balsamic vinegar is a quick and easy side.

What was your last cooking experiment?