Long time no talk! I guess I fell out of the blogging routine over the past few months…

Life has been busy, but great. My nutrition program has been flying by and I’ll be applying to dietetic internships before I know it. While I think this blog will always be primarily a food and recipes blog, I hope to eventually throw some nutrition topics into the mix.

In other news, I just turned 30 (whoa). My mom took me on an incredible trip to Spain in August to celebrate both of our big “milestone” birthdays this year. There will be much more on that trip when I finally sort through my pictures – it was truly a food trip!

Spicy Seared Salmon Salad with Corn, Tomato, and Yogurt-Feta Dressing

This recipe is actually from a couple of weeks ago when we were in the height of corn and tomato season. I had just come back from Spain and felt the need to eat ALLTHEVEGETABLES after so much eating and drinking all week.

Spicy Seared Salmon Salad with Corn, Tomato, and Yogurt-Feta Dressing

This salad combines fresh corn off the cob with juicy tomatoes and a creamy yogurt-feta dressing flavored with plenty of fresh mint. I topped it with and seared spicy salmon for a healthy lunch.

I’ve always been a big fan of broiled salmon, but our apartment’s broiler is pretty weak. Instead, I’ve been following Serious Eats’ method for pan-fried salmon with crispy skin. I’m glad I branched out because this is my new favorite way to cook salmon. If you’re unsure about crispy skin, I encourage you to give it a try! It’s easy to remove if you don’t end up liking it. Either way, I’ve found that method results in juicy, perfectly cooked salmon every time.

Yogurt-Feta Dressing

The yogurt-feta dressing idea came from Mark Bittman (via the NYTimes). I’ve made variations of it all summer and I just love how versatile it is. It’s loaded with fresh mint and literally tastes like summer. It makes a perfect salad dressing, obviously, but it’s also a great dip for raw vegetables and even a sauce for grilled meat. The best part is that it’s as easy as throwing a few ingredients into the blender.

Corn, Tomato, and Romaine Salad with Spicy Seared Salmon Salad and Yogurt-Feta Dressing

Yield: 1 salad

Corn, Tomato, and Romaine Salad with Spicy Seared Salmon Salad and Yogurt-Feta Dressing

Salmon recipe adapted from Serious Eats. Dressing recipe adapted from Mark Bittman via the NYTimes. Ingredients listed below are for one salad, but can obviously be scaled for more. Dressing recipe will make more than needed for one salad (see notes below).


    For the Dressing
  • 4 ounces feta cheese
  • 1/2 cup whole-milk plain yogurt
  • 1/3 cup extra virgin olive oil
  • 1/2 cup chopped fresh mint
  • Zest and juice of 1 lemon
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • For the Salmon
  • 1 6-ounce skin-on salmon filet
  • Spicy smoked paprika, to taste
  • Salt, to taste
  • 2 teaspoons olive oil
  • For the Salad
  • 1 ear of corn, shucked
  • 1/4 small red onion, thinly sliced
  • 1 small tomato, cut into small cubes
  • Romaine lettuce, chopped (use as much or as little as you like)
  • Additional feta cheese (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste


    For the Dressing
  • Combine all dressing ingredients in a blender and blend until smooth. Set aside.
  • For the Salmon
  • Pat the salmon dry. Season both sides liberally with the paprika and salt. Heat the oil in a skillet over medium-high heat. Add the salmon to the skillet, skin-side down. Reduce the heat to medium-low immediately. Cook for about six minutes, pressing gently on the salmon with a spatula so that the skin gets evenly crisp. When the skin is crispy and the salmon lifts easily with a spatula (the exact amount of time will vary somewhat), flip the salmon. Cook for another couple of minutes, or until it is cooked to your liking (I like my salmon cooked to around medium). If you like it cooked more, or if your salmon is very thick, you may need to cover the skillet for a few minutes.
  • For the Salad
  • Bring a large pot of salted water to a boil. Add the corn and cook for 3 minutes. Drain and submerge the corn in ice water. When the corn is cooled down, cut the corn off the cob.
  • Toss the corn in a large bowl with the onion, tomato, lettuce, and additional cheese (if using). Season with salt and pepper. Add as much dressing as you'd like and toss. Transfer to a serving bowl and top with the warm salmon.


This recipe will make more dressing than you need for one salad. Leftovers can be used as a dip for raw veggies or as a sauce for grilled meat.


This miso soup has been making a come-back this winter, so I was searching for ways to use the miso in our fridge when I came across this recipe for miso-creamed kale. I was sold when I read the description that it tests the limits how much umami you can use in a single dish. [read more →]

I’ve been experimenting with my slow cooker lately without much luck. I love the idea of slow cookers – that you can just set it, forget it, and dinner is just ready when you come home. And I love how slow cookers can make tough cuts of meat tender with almost zero effort. I just [read more →]

Potstickers have been on my things-to-make-someday list for way too long. I’m obsessed with them, and I always go through the bags of frozen potstickers from Trader Joe’s in, like, 2 days. And because it is a huge project to get around in, let alone check out at the Trader Joe’s closest to me, I [read more →]

Coconut Red Lentil Curry

Sometimes I’m amazed at what can be made out of pantry ingredients. The other day, I was trying to figure out what to make with what I had: red lentils, coconut milk, and lots of spices. A quick Google search later, I came across this recipe for coconut red lentil curry. The original recipe calls [read more →]

Beet, Orange, and Ginger Smoothie

I’ve been loving my morning smoothies so much that I recently tried to give up coffee to try to simplify my morning routine. Spoiler alert: I lasted a day and a half. I was already down to just a small cup in the morning (most of the time), and I thought it would just make [read more →]

Pasta e Ceci (Pasta with Chickpeas)

It’s taking everything in my power to not go on a rant about this weather. I know, it’s winter. I’m just a total wimp. I seriously have no idea how I survived living in Chicago for 2 years. But let’s focus on the positive. Soon we’ll be onto salads to lighten up for spring and [read more →]

Coconut Almond Truffles

I know Valentine’s Day is kind of a Hallmark holiday, but Matt and I will be using it as an excuse to eat a lot of truffles. Two years ago, we ordered a black truffle and had a multi-course feast. We didn’t get our act together last year and totally regretted it, so this year…it’s [read more →]

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