Fresh Salmon & Fresh Greens

Hello, tender friends!

After returning home from my friend’s baby shower,

it was too late to cook a big meal. (Also, don’t you love writing prayers for babies at baby showers? My prayer for this girl is that she’ll call upon the name of the Lord to move mountains.)

We had bought fresh salmon the day before, so that’s what I made for dinner. I loved making fresh salmon when I lived in Barcelona, and I prepared this simply, as my Italian roommate there taught me.

I seasoned the salmon fillet with salt, pepper, garlic powder and dried parsley. Then I simply heated olive oil up in a pan on medium heat and cooked the fillets for 2-3 minutes on each side.

After I pulled the salmon off, I let the pan cool down and threw some Swiss chard from the garden in when it was warm but not hot. I wilted the Swiss chard for just a minute. (The pan can’t be hot or it will release a bitter flavor in the greens.)

And voila! Simple and nutritious and delicious! I wasn’t planning on sharing this, but after comparing notes with a blog friend (Thanks, Debi!) I realize that people are curious to know how you prepare your salmon. I also remembered that adding dried parsley was a revelation for me 16 years ago when I first moved to Barcelona. It’s important to remember that many things that are now second nature were once novel to us.

Also, we do eat the skin. When I studied abroad in Valencia, the fish in the dining hall was much more… natural. I learned to eat the scales and skin and wondered why we remove that stuff in the United States because it’s actually delicious and full of nutrition.

Okay, that’s all for today, tender friends! Thank you for stopping by, and thank you for the new friends who have signed up! Because it seems like you’re all email followers, I don’t see a place to visit your blog. But thank you for following along, and please say hi in the comments as you feel wish.

Thank you for sharing!

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