This meal is really simple, but easy and delicious enough to start the week off right. I just happened to decide to pair these 3 things (salmon, squash, and cabbage) together, but you can mix and match these with almost anything. For example, you could use chicken or steak instead of fish. You could also even use the cabbage or squash in some sort of Buddha Bowl with a grain.
This was a piece of Norwegian salmon that I grabbed at the local grocery store. There was nothing to this prep – just some salt, pepper, garlic powder, and a little fresh parsley on top. If you don’t have fresh herbs, use dried herbs or skip the herbs all together! It is still delicious simply seasoned.
I air fried the fish, as I normally do. (I find the cleanup with this method a bit easier, but feel free to cook in the oven or stove top.) We usually have one larger piece that we split into two portions. This gives me the perfect opportunity to cut it down the middle with my spatula after cooking a while to check for doneness. It should begin the flake easily with a fork. Also, this salmon had the skin on, but once the salmon is cooked, I can usually lift the salmon apart from the skin without much difficulty. I just make sure the wedge the spatula carefully between the fish meat and the skin. If you usually cook fish, this may be known territory!
This is the way my mom used to make cabbage when I was growing up. It’s as easy as it can get. Jake really likes it and sometimes requests it. I just slice some carrot with a knife. If you don’t want to do this by hand, just buy already-sliced carrots or use the slicer attachment on a food processor. I also then slice some cabbage. In fact, I think a lot of grocery stores sell a “cole slaw” mix with exactly what you need. In a pan on the stove, I add a little oil, the cabbage and carrots, and some salt and pepper to taste. I then sauté it on medium heat until tender.
I got so excited this past weekend when delicata squash was back at the grocery store. To prepare this, I cut off the ends and sliced it in half the long way. I scooped out the seeds from each half and then cut in approximately 1/2″ semi-circle slices. Because the squash is a bit lighter and sweeter in flavor (in my opinion), I like to play up the sweet and savory. I toss the slices in a little olive oil, salt, pepper, a drizzle of maple syrup, and a dash of cinnamon powder.
I ended up air frying the squash until tender, but in the past, I’ve also baked it in the oven. If baking, I’d set the oven to 375 degrees Fahrenheit and bake for about 15 minutes, flipping about half way through. Every oven is different, so just adjust as needed. Poke it with a fork part way through. If it’s tender, then it’s done.
These are some great ideas and are easy enough that you can do them any day of the week!