I know I’ve shared this American Farm Bureau Federation photo on Facebook, but I can’t help but share it again. It just sums up so much of what it’s about for me. In the photo, we have our beloved Farmer Jamie showing my three year-old what kale is all about. He was jumping right in, enjoying his “kale pop”, as he likes to call it. I find it fitting that he was coming from his Karate class and wearing his uniform, as if he were training in the ways of local food with his Farmer Sensei. Many thanks to Farmer Jamie and the team over at Springdell, and all our family farmers, for all that you do to bring us honest food.
Speaking of honest food, I miss salmon. I don’t eat it much anymore as it has become tough to find an honest piece of salmon in this day and age. Article after article about farmed salmon being filled with dyes to make it orange, parasitic infestations in the salmon farms, lobbyists stretching the rules to include words like “organic” in misinterpreted ways… Even the Scottish salmon is getting a bad rap nowadays.
I am grateful to have a piece of wild-caught salmon given to me by my uncle. It’s been sitting in the chest freezer for a bit, and with my kids away with their grandma (they don’t like salmon), I decided that today’s the day! I also don’t have a lot of time, but would love a quick and tasty meal.
This particular recipe is adapted from Real Simple Magazine, I used to enjoy it frequently in my more regular salmon-eating days. The snap peas are great with this, but so could some of the recent yummies from the first 2015-2016 Springdell winter share box! You can be pretty flexible with this dish, adjusting when your veggies and fish get added according to their required cooking times. At the end, you wind up with a tasty full meal and minimal cleanup!
Start with a cup of rice and about 2 1/4 cups of water (leaving 1/4 cup of water on the side in case it’s needed). Bring it to a boil in a large skillet, then down to a simmer.
After 10 minutes, add your salmon.
About 5-7 minutes after that, add in your broccoli and your thin carrots.
5 minutes later, you have some crisp tender carrots and broccoli, tasty salmon (I slightly overcooked mine, and could have added it to the pot a little later) and nicely cooked rice.
A drizzle of soy sauce, brown sugar, ginger, scallions and rice vinegar make for a tasty sauce with an asian flair.
Happy Thanksgiving to everyone! I’m grateful to all of you for following us this year, and hopefully next year as well! I’ll be seeing you Friday, which will be the day that I’ll be brining my 23 1/2 pound turkey. Looking forward to sharing some good eats with you!