What’s one of your emergency fall back dinners? We all have them! Sometimes my emergency dinner is as simple as a fried egg sandwich. Sometimes it’s another kind of ‘brinner‘ mix. It could be an easy pasta dish….or, it could include a pone call asking the hubs to pick something up on the way home (lol, but truthful lol)! When I want to make it look good or change up the pace, I turn to salmon.
My freezer is often stocked with easy options & make ahead meals to make dinner time just a little bit easier and salmon is always a part of the mix.
This recipe looks GREAT if you’re looking for a fabulous share with company; they don’t need to know how easy it is…your secret is safe with me.
My Seasoned Quinoa (the base) by Jodie Fitz
1/2 cup traditional quinoa
1/2 cup organic red quinoa
2 cups organic chicken stock
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Place the all of the ingredients into a saucepan & stir them together. Follow the directions on the package to cook the quinoa (boil & simmer for 15 minutes…that’s right 15 minutes)!
So, while the quinoa is cooking, prep the salsa & the salmon….
My Pan Seared Salmon (the middle layer) by Jodie Fitz
Generously rub the top of the salmon with my go to salmon seasoning mix:
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Note: I keep the extra in an airtight spice jar in cupboard ready to grab! You won’t need all of this…or you shouldn’t, but I make it in larger quantities to have ready at all times.
Heat 2 tablespoons of olive oil in a frying pan. And here are some pan searing tips:
- Make sure your salmon is thawed & dried (you can pat it with a paper towel).
- Make sure the pan is HOT!
- Always put the skin side into the pan first.
- Make sure not to overcrowd the pan with to many pieces of salmon.
- Cook the salmon undisturbed until the lighter-colored flesh has moved about 3/4 of the way up the fillets. This will come to a total time of 8 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets.
- Flip the filet over & cook for another minute….
Corn Salsa Salad (the top layer) by Jodie Fitz
NOTE: I make this in a large quantity. You can cut this recipe in half, but my kids take the leftovers for lunch the following day.
2 pounds cooked frozen corn thawed
2-3 avocados, removed from the peels, pitted & diced
1 can black beans, drained & rinsed
1 bell pepper, washed & diced
1 pint grape tomatoes, washed & halved
3 tablespoons fresh chopped cilantro
3 tablespoons finely diced sweet onions
Toss all of the ingredients together with a coating of Good Seasons dressing made with white vinegar. The avocado breaks down with the vinegar & makes an avocado like dressing = yummo!
And just in case you want one of my many fried egg sandwich emergency concoctions, check this recipe out by clicking here.
Trust me, I’ve served the fried egg sandwich almost every way possible with some twists we didn’t know were even possible ~ lol!