As I sit at my desk right now, my home is silent and I recognize the daily importance of silence in my life. Silence is a dear friend, the kind of friend that can sit with you and not feel uncomfortable when listening to the sound of the heart. We are so bombarded with noise; we are plugged in and turned on. Unabated noise can be an onslaught of constant stimulation in a way that confuses, rather than comforts.
During this period of sheltering in place or social distancing, we are offered an opportunity to listen to our own thoughts. Living a rural life offers periods of time when you don’t see many people, yet I am never lonely. Our social time largely centers around our weekly appearance at our farmers market to sell our wares. I can be quite a talker and this is a great time for discussion and sharing. Now that this is not an option, I do miss the absence of that scheduled human contact; the hugs, the warm conversations with customers, friends and vendors. However this extended time away from our social connections, allows us to pare down even further in the discovery of what we really value in our life.
Adversity has the power to change us if we are open to that change. It is my sincere hope that people pause and reevaluate what is most important to them and then act on that knowledge. May this challenging time provide the reset needed, and the catalyst for manifesting better lives for ourselves and each other.
SALMON WITH ARTICHOKES, CAPERS AND SPINACH
Make sure you have all you ingredients measured and prepped, as this comes together rather quickly. You don’t want to overcook your salmon!
INGREDIENTS:
2-4 wild caught salmon fillets, weighing approximately 6 ounces each
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
3 large garlic cloves, grated
1/2 cup sun-dried tomatoes, chopped
1 can 15 oz. artichoke hearts, drained and chopped
3 tablespoons capers, drained
6 ounces fresh baby spinach
1 cup heavy cream
1/2 teaspoon sweet paprika
INSTRUCTIONS:
You will want to sear your salmon in a 12 inch non-stick skillet over medium-high heat. Heat 1 tablespoon olive oil in skillet. Generously salt and pepper your fillets.
When your oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes. Reduce heat to medium and turn each fillet over (skin side down). Sear for another 4-5 minutes until salmon is almost flaky.
Remove salmon from skillet. In the same skillet, add chopped sun-dried tomatoes, grated garlic, chopped artichokes and capers. Cook, stirring for about 2 minutes.
Add fresh spinach, and continue cooking, stirring occasionally until spinach wilts, 1-2 more minutes.
Add heavy cream and paprika. Bring to a simmer. Simmer for 1-2 minutes more. Taste and adjust for seasoning.
Add fillets back to pan with vegetable and cream. Heat gently for about 2 minutes.
Serve with sauce spooned over fish.
“It is in the shelter of each other that people live. –Proverb
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