Monday, November 26, 2012

Veggie Hodge-Podge & Salmon

When I'm feeling too lazy to get fancy with my cooking I turn to the always delicious, never failing Hodge-podge. This ever changing dinner usually consists of various vegetables and possibly beans. After stumbling upon a weekly farmer's market near my work I was excited at the endless possibilities for the next Festive-Friday meal.
1 Zucchini • 2 Tomatoes • 1 Onions • 3 Green Chile Peppers

Instead of following a specific recipe Kevin and I decided to just wing it with Salmon & a Veggie Hodge-Podge dish. 
Chop the assortment of veggies and place in pan on med-high to high until tomato juices start to form a sauce (approximately 15-20 minutes). Season with Cumin and Salt/Pepper to your liking.
Preheat the oven for 400 degrees and place two pieces of frozen salmon on a baking sheet. Season with salt/pepper and some kind of juicy fruit. Usually we make the salmon with lemon or lime juice but since we had some extra tomatoes we decided to give tomatoes a try.
If you are as big of an onion fan as we are, load up the salmon!
Cook Salmon for about 15 minutes or until it is cooked all the way through. Check on the salmon around minute 12 and on to make sure it doesn't dry out. 
Even though we didn't have much of a plan for this meal it turned out to be delicious. The vegetable hodge-podge was the perfect balance between juicy tomatoes and spicy peppers. Since this meal I've made similar veggie hodge-podge concoctions and can honestly say I'm obsessed. The tomato-salmon was surprisingly good as well--a good addition to the salmon topping rotation.  If you are feeling adventurous give this or a variation of this recipe a try.

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