18 September 2012

Leftover Gourmet: Salmon with Hericot Verts, Corn & Goat Cheese

I have to admit that this meal came by accident. It was Sunday. You know how Sundays are. You are either trying to do every conceivable home improvement project you've had on your list since you moved in, or you're doing absolutely nothing. Either way, you're hungry, famished actually, & you need to eat now with out going anywhere to get it. That was how I was on Sunday. You can guess which state of action or inaction I was in. Either way, you'd be half right.

So I dived into the fridge to see what I could scrounge up. You must know when it comes to making a gourmet meal out of leftovers Hubby is king (the only one who I have known to be on par with him was my old law school friend and roommate whose creativity was somehow enhanced by the drink, at least that's how it appeared). Me...not so much. But this combination was a very pleasant...oh all right I'll be truthful.

It was a shocking surprise.

It was so good even Hubby took notice. Too bad he fixed something for himself prior to this culinary feat. Next time he'll know better to share. Actually, it was odd he didn't share but after this dish, he won't pull that stunt again.

Salmon with Hericot Verts, Corn, & Goat Cheese
serves 1


8 ounces Hericot Verts*, sauteed in olive oil
6 ounces canned Corn
2-3 ounces Wild Salmon*, baked
2 ounces Goat Cheese


Cool the hericot verts and salmon in the refrigerator for approximately 30 minutes. 

In a bowl mix all the ingredients. Add salt and pepper to taste. Eat!

*Make sure you add your own seasoning to the hericot verts and salmon when cooking, whatever that may be. You can't go wrong with this recipe adding your own touches. 

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