Panko-Crusted Salmon with Fresh Corn Saute

Oh hi there, blog. It's been awhile. Been a busy few months, and a fair amount of mac 'n cheese, fried egg sandwiches, Panda Express and other gourmet meals keeping me going. Not having a weekly supply of awesome fresh vegetables has definitely influenced my eating patterns. Safeway's produce just doesn't cut it...I'll pick up a few things every week, but having the CSA veggies provides way more variety, better quality and all that.

But occasionally there's time for a decent meal:

The salmon I've made twice now - it's super-easy and really good (also doesn't taste too "fishy," if you're not a big fish person). It's Ina Garten's recipe: basically, you spread Dijon mustard on the salmon, top it with panko bread crumbs mixed with lemon zest, sear the bottom in a cast iron pan for about 3 minutes, and then put it in the oven for a few minutes. These filets were really thin so the total cooking time was only about 5 minutes. I also broil it for the last minute to brown the crumbs.

The corn saute was the result of 20-cent ears of corn at Safeway:

Plus using up a bunch of other veggies I had in the fridge: asparagus, rainbow chard stems (from the Takoma farmer's market), red onion & halved grape tomatoes.

Went like this: saute the onion in some olive oil til translucent, then add asparagus & chard stems for a few minutes. I added a chopped garlic clove too, and then the corn. After a few minutes, I turned off the heat & added the tomatoes, plus a couple chopped green onions. A couple splashes of cream (doesn't really need it, but it was in the fridge), salt & pepper, a little tabasco, lime juice, and some basil & cilantro from the garden. Yum.

Our CSA starts in a couple weeks, but I'm going to miss the first two weeks of it...booo.