The inspiration behind this assignment can be attributed to my eclectic mother. As I begin my last week of summer classes (and college, for that matter!), she lovingly brought me down a random assortment of ingredients. She told me it may be cathartic to cook a nice, healthy meal for myself in order to to refuel my brain and restore my energy. The meal I prepared for my Healthy Vine Challenge included a salmon filet, corn on the cob, and cucumbers.
1. For the salmon, I marinated it with a mango salsa. Right before placing the filet into the pan, I rubbed both sides with ground peppercorn to make the outside crispy and delicious. Lastly, I let it cook for approximately 8 minutes.
2. For the corn, I boiled a large pot of water and simply boiled the full cobs. Once tender enough to eat, after about 4 minutes, I lightly salted and spread a tiny amount of organic margarine along the sides.
3. For the cucumber, I began by quartering it and covering the strips in olive oil. Then, I placed them on my electric grill. I flipped them several times, but let them grill for the majority of 5 minutes. Then, I drizzled balsamic vinaigrette and a pinch of kosher sea salt on them.
And my mother was right, it felt (and tasted) great! I had forgotten how much I love the process of cooking. It’s a truly calming and rewarding act.