th and W, The Sacramento Food Coop, and way before weever saw a Whole Foods there was always Elliot’s Natural Foods, Wild OatsMarket and good old Trader Joes. I should have known that something wasdifferent about me when a basket of freshly picked fava beans could literallybring tears to my eyes. I was always on the lookout for amazing, fresh wholefoods that I could explore with. The act of cooking became my own escape fromthe crazy busy life I had. I could instantly come home from working two jobsand going to school full time and make a simple but tasty dish to satisfy mybody and my mind.½ cup of sundried tomatoes packed in oil2 cloves of garlic, chopped Basil (in the summer I use ½ cup fresh packed basil, in thenon summer months I used about ½ tablespoon dried basil.)Kosher saltBlack pepper I knew that for me, inmy early 20s I couldn’t pick up and leave school and work to travel to such aplace, but I could make thosebeautiful dishes. That is when I started to explore the farmer’s marketdowntown at 8
This love of creatingand transporting myself through cooking grows stronger all of the time. I trulyenjoy preparing and sharing high quality dishes. The act of eating is also veryimportant to me. I always set the table properly, use my favorite dishes andserve everything family style in serving dishes at the table. Rick and I havealways eaten meals at a table together even prior to having kids, no coucheating! We have always made it a priority to make eating a relaxing andenjoyable escape. It may be pavlovian but I could have had the craziest dayrunning in circles trying to get everything done, including getting dinner onthe table, and always the minute I sit down to eat I feel the stress of the dayescape. I hope you are able to create this kind of travel-less travel with someof the recipes I share with you!
So this salmon dish isone of my favorites, and to most people’s amazement my kids too. AND I must saynot just my kids, because they are used to eating “this way,” but our goodfriends 3 year old daughter who is known to be picky ate two servings! I useboneless, skinless salmon fillets for this recipe and always cook 1-2 morefillets than needed for dinner as they are fabulous served cold the next day ontop of a green salad for lunch! I really try to balance my meals not onlyaccording to nutritional guidelines but also for the senses. I love to pairflaky, moist and meaty salmon fillets with rich creamy polenta and top it withearthy, salty, slightly acidic greens. I hope you enjoy this dish as much as wedo! For my vegetarian and vegan friends, and especially for my veggie lovingfriends whose other half is a carnivore, this dish is for you too! Simply make the polenta with a plant basedbutter and milk substitute and add 14oz of garbanzo beans to the greens whilebraising, adding a sprinkle of pine nuts to the top at the end will give youadded protein and a little more texture. Just have your carnivorous partnercook up their own salmon and marry the two dishes tableside atop the creamypolenta! Voila dinner for the plant and meat eater alike!
6, 4-5oz salmon fillets