Some nights I am trying to put dinner together and I just stand in front of the fridge willing myself to become inspired. Sometimes it happens and you end up with a lovely dinner like the one above or sometimes you end up with a bowl of cereal. You just never know. Having a meal plan is the best way to avoid this situation and usually I do in fact have one, but there are always those days. The ones where you look at the clock and it is 4pm already. Didn’t I just wake up? How did I forget to stop at the store? And, did I remember to brush my teeth today? C’mon, you know that you know what I am talking about.
So what do you do? You use what you have. Fly by the seat of your pants. Skip the recipe. Wing it. Sometimes you win and sometimes you lose. Sometimes you make it again it was so good. Which is why I am sharing this non-recipe with you today.
This is what I had. Leftover grilled corn. Some heirloom tomatoes from my garden and olive oil, balsamic vinegar, salt, and pepper. I ended up using some fresh basil from my garden also, but it was an afterthought so it did not make its way into the picture.
I took the corn of the cob, sliced up the tomatoes, drizzled a little olive oil and vinegar over it and seasoned it with salt and pepper. Done. Set it aside.
I put the salmon (gorgeous salmon from Sitka given to me by my friend Aja, thanks Aja! It was delicious) in a screaming hot pan with a little olive oil and just seasoned with salt and pepper. I roasted some fingerling potatoes the same way, olive oil, salt and pepper. I had some rosemary so I threw that into the pan as well. Steamed some asparagus and dinner was ready. Right before I served, I added some chopped basil to my corn mixture. It was delicious. Summery and fresh and healthy and a perfect dinner. I happened to have salmon in my freezer, but this would be great over chicken too.