We are coming up on the second week of the month which means my Eat Real class is just around the corner. Our September class is all about cooking from the CSA box. I don’t currently participate in a CSA program but I used the farmer’s market as a surrogate inspiration source. The idea of cooking from a CSA changes the standard dynamic of doing to the store with a menu in mind and a coordinating list. Cooking and planning based on ingredients available requires you have a great mental file of meal and snack ideas. For example, let’s say you see beautiful leeks at the market – I immediately think of two soups a chicken leek and a potato-leek. Those work as a great snack or a meal. Or maybe the broccoli and cauliflower are calling to you and you know you’ve got a package of tofu at home… grab some scallions, ginger and garlic to then make a quick stir fry. I also get lots of meal ideas while looking over my purchases and enjoying a popsicle.
Today’s dinner inspiration came in the form of tomatoes and avocado. I knew this wouldn’t be sufficient for a dinner for my husband and I so I grabbed some salmon (we are lucky enough to have a seafood vendor at our market) and a beautiful red onion.
- 6 ounces raw salmon
- 1 teaspoon spicy taco seasoning
- 1 avocado
- 2 large tomatoes
- ½ medium red onion
- 2 tablespoons olive oil
- juice of 1 lemon
- sea salt & pepper to taste
- Preheat oven to 400 degrees.
- Sprinkle taco seasoning over flesh side of salmon. Preheat oven-safe skillet over medium high heat, then sear salmon for 2 minutes on each side.
- Transfer salmon to oven until cooked through, about 8 minutes.
- While salmon cooks, slice tomatoes, onion and avocado into similar-sized pieces. Toss with olive oil, salt, pepper and lemon juice until well coated.