Eating by season

After a long and reluctant hiatus from my regular farmer’s markets visits, I graduated with my degree in Nutritional Science this weekend. The next morning, I high-tailed it over to one of my favorite markets (Hollywood) to pick up some goods.

In an attempt to recover from an equally long hiatus from conscious eating, I have vowed to look at food as nothing but fuel at least for the next several weeks. Of course, that doesn’t mean I can’t have some fun along the way!


2014-06-18 13.19.05


For lunch today, I blended some existing items from my refrigerator together with seasonal organic items from my favorite vendor, Finley Farms !  The squash on Saturday was a bright lemon yellow, like nothing I’ve ever seen even in the fanciest of grocery stores.  I couldn’t resist.  I also picked up some adorable mini Savoy cabbage (don’t let the cute package fool you– all cruciferous vegetables pack a powerful anti-cancer punch!), and some beautiful whole radicchio (nothing like the usual shriveled purple ball I’m accustomed to seeing, but similar to Romaine in appearance with dark green strips blending into purple).   Since I always check the newspaper specials… I knew that my local market was offering fresh Sockeye salmon for $9.99/ lb.   I picked up a pound and a half (6 portions), and individually wrapped and froze whatever I didn’t use.

I’m very proud of this dish because it’s easy, can be easily modified to the ingredients in your own refrigerator, and it makes “fuel” delicious– for the eyes and the taste buds!

Ginger-Chili Salmon over Wilted Vegetables

Original recipe makes two servings

With your oil of choosing, sautee vegetables with cayenne and sea salt to taste, until slightly wilted but still crunchy and brightly colored:

1/2 large summer squash cut into paper-thin coins

medium-thin strips of radiccio (half of a large head)

very thin strips of savoy cabbage (one mini or half a medium head)

(5) medium-thin mini carrots cut lengthwise

(10) grape tomatoes cut into halves

Place two 5 oz. filets in a glass container, and cover with the juice of half a lemon, fresh and powdered ginger to taste, 1/8 tsp of garlic powder, 1/8 tsp dried oregano, and 1/8 tsp chili flakes.  Marinate in refrigerator for a minimum of 4 hours.

On a stove top, making sure oil is heated enough that you hear a “happy” (not an “angry”) sizzle when salmon is placed in skillet, cook skin-side first until golden brown.  Flip the filets over, cooking for another 4-6 minutes (or until cooked through, but still moist) with lid covered.

Plate sauteed vegetables, then top with salmon filet.  And treat yourself with a beautiful garnish of peppery fresh green basil!


Nutrition Analysis (per serving) – click for larger view :









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