Greek Salmon with Tomato-Feta Sauce and Grilled Zucchini

It's been a ruff week.  Sunday the 21st I fell hiking and ended up with 36 stitches in my knee.  I'm thankful that nothing was broken and no tendons or ligaments were torn.  I'm very very lucky!  I'm also thankful that I had some pictures of meals I had made that I hadn't blogged about.  So here is an amazing Greek-Style Salmon dish I had made before I fell.  Enjoy!

Ingredients for 2:
1lb Wild Caught Salmon
2 Cloves Garlic
4 Plum Tomatoes
2 Tbsp Dill
1/2 container Feta
1 Lemon
2 Zucchini
2 Tbsp Olive Oil
Salt and Pepper to taste
Cedar Plank for grilling

Peal the skins off the tomatoes and then chop them.  Chop the garlic and slice the Zucchini and lemons.  Preheat the grill.

Add the tomatoes to a pan with 1 Tbsp dill and the juice from one slice of lemon.  Let reduce on low to medium while you cook the rest of the food.  Keep an eye on it and remove from heat if it's getting too thick. 

Add the remaining olive oil to the zucchini and toss.  Add the zucchini to the grill and sprinkle with salt and pepper. Place the Salmon on the cedar plank and squeeze the remaining lemons on top.  Spread the garlic and the remaining dill over the Salmon and place the plank on the grill.  Keep a spray bottle filled with water handy in case the plank catches fire. Flip the zucchini once they start to get grill lines and sprinkle with more salt and pepper.  If you've never grilled with wood planks before, be sure to read the directions first.  You're supposed to soak them in water for a few hours so you'll need to prepare ahead.  I was experimenting with this plank.  I had soaked it a few days before I made this recipe and then placed it in a bag in the freezer.  This way I could have cedar planked fish without thinking ahead 3 or 4 hours!

Add the Feta cheese to the tomatoes and pour over salmon.  This dish was fantastic!  Just writing about it makes my mouth water!  I think I need to make it again soon!

Quick Meal - Shrimp, Spinach and Tomato Bowl

Hi!! I know it's been a while, but July has been a crazy month so far!  Every day has been busy and I haven't had much time in the kitchen.  The few times I have cooked have been very quick meals, which I will show you.  Just because you're swamped with plans doesn't mean you can't cook a good meal!  I had about 10 minutes in the house before I had to run out again and I was famished!  The only things we really had were shrimp, spinach and tomatoes so I quickly racked my brain for what I could do.  This meal was great because it could be so versatile, but it could also be very simple and eaten alone.  

 I started with:
About 9 Shrimp per person
1/2 cup of Spinach per person
1 Tomato per person

Add some olive oil to a pan and heat over medium.  Add the shrimp and cook until almost completely pink.  Add some salt and pepper.

Add the spinach to the pan and cook down.

While the spinach cooks, cut the tomatoes into 1 inch chunks and add to the pan.  I added a bit more salt and pepper and threw in about 2 teaspoons of chili powder.  It was a last minute addition that really made the dish pop!

I grated some parmesan cheese on top and devoured the whole thing in record time!  This would be great over pasta or in a wrap, but it was still very filling on it's own!  It kept me going until I was able to get home again at 11pm!  If summer days are longer, why do they feel so short?!