Happy Tuesday friends! How was your weekend? Ours was b-u-s-y! Well, mine was. I have a sick fella at home so his weekend was filled with lots of DayQuil, NyQuil and couch time. I, on the other hand, went the opposite direction.
Trying to get the house updated is a lot. I feel as though I’ve been to Menards and Home Depot more times than I can count, and that’s only to update the bathroom. Which I still need to touch up the paint on but I keep putting it off because, well, it’s painting.
Next up is painting the trim in the bedroom which I am putting off by continually going through things – purses, shoes, jewelry, scarves, shelves. I put 4 big boxes in my Jeep yesterday for donation and now I’m itching to see what else I can go through and get rid of.
About 6-ish months ago I did the Marie Kondo method on my clothes and it was amazing. Have you heard of her? She’s basically this organizing guru who has this time-tested method of helping people declutter and organize. Essentially you take everything out of your closet or off your shelf at once and go through it. Her concept is that you can’t ever successfully organize if you go closet-by-closet, for example. You must see everything you’re working with; get a sense of EVERYTHING you own in that category, then commit to going it through it.
I remember clearly that we were watching the latest season of House of Cards one Sunday and I paused it, went upstairs, grabbed the first of many handfuls of clothes from my closet, and came traipsing back downstairs with them. As I dumped them on the floor Dylan said “oh, are we doing this now?”, but it really wasn’t a question because when I decide I must do something I’m usually an okay, let’s dive in right now and get this done person, which he accepted a long time ago.
Without missing a beat he followed me upstairs and helped me make the multiple trips downstairs with my clothes until my closet was empty. The result? How on earth did I accumulate so many clothes? And I only wear 1/3 of them!
Thankfully I’m not a person that’s prone to clutter, nor am I someone who hangs onto something just because there’s a small chance I may need it down the road. I’m probably the opposite. I’m the ‘oh crap why did I get rid of that?!’ person.
And I love love love to organize. I mean, I asked for this 42-piece tupperware container set for Christmas (it’s only $19.99!). Is that a sign that I’m getting old? Maybe. But in my defense my tupperware cupboard is a hot mess and in serious need of organization. People talk about their socks running off from the laundry but I’m convinced random lids and bases are running off from my house. Maybe they’re partying with your socks?
Either way, the point is that all of this purging of things and reorganizing is cathartic. It makes me feel like there is a method to my madness. I have this sense of peace when everything is clean and in place. I mean, I’m not one of those militant people who demands perfection at every corner, because messes happen, but just someone who wants to feel organized. I get so much more done and tend to stick to my good habits.
I mean, I came home from the grocery store and meal prepped this entire bowl meal and felt so at ease and organized. A sense of accomplishment? I’m good about meal prepping 50% of the time, but it feels awesome when I get to it.
I chopped up all of the veggies for the tomato-cucumber salsa and got them all marinating, I got the rice all cooked and zucchini all chopped, and I was ready for the ease of putting this meal together.
There really was nothing to prep for the salmon itself. That’s the beauty of salmon though – you can put it in the broiler for 5 minutes and BOOM! It’s done. Healthy, easy and good. The fun part is figuring out what you can marinate or top your salmon off with!
I wanted to stick with a fresh theme so I just threw together my own veggie-citrus salsa. Bless those people that have the time to make their own salsa, can it and store it. Maybe someday I’ll get to that (I mean, I grew enough damn tomatoes this summer!), but right now I let other folks do my salsa-makin’.
In the meantime, I think using a lemon and lime juice base with fresh diced cilantro is great. I can add more veggies in than traditional salsa, like radishes and cucumbers.
For the base on my salmon I used Boursin cheese spread, which I’m a big fan of. This isn’t a sponsored post and the fine folks at Boursin don’t even know I exist; I was turned onto this cheese spread through a recipe that Chrissy Teigen posted in a food blog she used to have (RIP Delushious!). I was equally excited when I realized Amazon carries it, and it’s become my go-to cheese spread ever since.
Boursin spreads nicely on salmon, and cooks great as well. Whichever flavor you choose you can’t go wrong, but for my purposes I went with their garlic and herbs flavor, knowing that the garlic would pair well with the tomato-cucumber salsa.
If you’re like me and you make a big ol’ heap of the salsa you won’t be disappointed. It’s great to use on other things besides salmon. It’s delicious on chicken or shrimp, or can be mixed into a big salad, or even some homemade fish tacos.
On a side note, if you’re like me and weren’t into the whole line thing for Black Friday but want some good deals then check out my 2016 Holiday Gift Guide. I have gifts for the host/hostess in your life, stocking stuffer ideas, cookbooks, practical kitchen gadgets and big ticket items; plenty of gift ideas at affordable price points for the foodie, home cook or chef in your life! Plus I’m still getting emails from all of my favorite shops still giving me discounts. Maybe they’re not Cyber Monday discounts, but everything still seems to be on some sort of sale.
I hope you enjoy this dish, and I’d love to hear what you think if you try it! You can find me not only here on the blog, but also on Pinterest, Instagram, Twitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!
Yields 2 bowls
15 minPrep Time
1 hr, 10 Cook Time
1 hr, 25 Total Time
- 2 salmon filets
- 2 c. brown rice, cooked
- 1 small red onion, diced
- 1 small tomato, diced
- 1/2 cucumber, sliced then diced
- 4 large radishes, diced
- 2 tbsp. lemon juice
- 2 tbsp. lime juice
- 1/2 c. fresh cilantro, diced
- 1 tsp. salt
- 1 tsp. pepper + 2 tsp. pepper
- 1 zucchini, sliced
- 1 tbsp. olive oil
- 2 tsp. garlic salt
- 4 tbsp. your favorite cheese spread (I used Boursin!)
- In a small tupperware bowl combine the tomato, cucumber, radishes, red onion, cilantro, salt, 1 tsp. pepper, lemon and lime juice. Let marinate for at least an hour, or until the vegetables soak up the citrus flavor.
- Preheat your oven broiler.
- While the broiler is preheating, heat the olive oil in a medium saute pan over medium-high heat until the oil is hot and shimmering.
- Add in the zucchini, and season with the garlic salt and remaining 2 tsp. of pepper. Saute for 5-7 minutes, or until the zucchini is cooked. Remove from heat.
- Place your salmon fillets on a baking sheet, and spread 2 tbsp. of your cheese spread onto each fillet.
- Broil for 5 minutes, or until the salmon is cooked.
- Divide 1 c. of rice into each bowl, then add half the zucchini to each boil.
- Top each bowl with a salmon fillet, then with your tomato-cucumber salsa. Enjoy!