Eating the inventory

The usual conversation about dinner in our home goes something like this:

Jeff: Hey, Vic. What do you want for dinner?

Vicki: I dunno. It’s only 9:30am. I’m not even thinking about lunch yet.

Jeff: okaaayyy … do you know if you want beef or pork or chicken or salmon or …

Vicki: I’m fine with anything. You decide.

That’s where the fun begins!

One of our friends recently told us that her dad has a saying: “tonight, we’re eating the inventory.” That means looking in the freezer and pantry and working with what you’ve got.

I started by choosing three elements: salmon, frozen sugar snap peas, and pearl couscous. Then, I thought it might be fun to use some Mediterranean flavors.

After thawing the salmon, I sprinkled the filets with kosher salt and let them sit at room temperature for about 15 minutes. A little minced garlic and thinly sliced shallot served as a nice layer before adding the salsa.

I topped the salmon with salsa and put the remaining salsa in the roasting pan for additional sauce.

Plating and food photography are works of art. I’ve definitely got room for growth. But a little feta, some extra yellow squash relish, and fresh lemon slices round out the plate.

What’s in your freezer and pantry? Eating your inventory not only reduces food waste, it can spur your creativity. You never know … you could end up discovering flavor combinations you really like and apply in future meals.

Enjoy!

Ingredients

2 salmon filets (I used Heartland wild Alaskan Coho)

Kosher salt

Fresh ground pepper

1 shallot, thinly sliced

1 garlic clove, minced

1 can diced tomatoes, drained

Yellow squash relish

Italian seasoning (I used Dizzy Pig Mediterranean-ish)

1 bag frozen sugar snap peas, warmed.

Pearl couscous, cooked to package directions.

Feta cheese

Salt and pepper to taste

Lemon slices, optional

Instructions

1. Preheat an oven to 350° with an over rack set in the middle.
2. Prepare a pot to cook couscous.
3. Once frozen salmon is thawed, place the filets in a roasting pan and sprinkle with a little kosher salt and let sit at room temperature for 15-30 minutes.
4. Drain the juice from 1 can for diced tomatoes and empty the can into a glass bowl.
5. Into the tomatoes, add salt, pepper, and Mediterranean-ish seasoning to taste. Then add a good amount of yellow squash salsa. You’re trying to balance to sweet, salt, and acid.
6. Apply the thinly sliced shallots and minced garlic to the salmon, then spoon some salsa on top of the salmon. Any remaining salsa can be added to the roasting pan for roasting.
7. Cook the salmon for 20 – 30 minutes until the internal temperature registers at least 145° on an instant read thermometer.
8. Plate with couscous, sugar snap peas, salmon, extra salsa, yellow squash relish, feta, and lemon slices.