Dinner: Improvised

I have a serious problem when I go to the grocery store.

Very rarely do I go the store with something specific to buy. Sure, sure...there is the odd occasion that I need dog food or ye olde TP. But, usually I stroll into the local Schnuck's without a list, roaming the aisles and loading up my cart with whatever looks tasty to me at the moment. As a result, I tend to overspend and end up throwing away unused ingredients. But, I also have a pantry full of the most random items, impulsively picked up on my adventures in grocery shopping.

Mission: Revitalize some tired, old ingredients in the fridge that are on the edge of usefulness and make something tasty.

What's in the fridge: bag of turnip greens, a couple of baby eggplant, some ginger that has about two days left, salmon, a couple of tired Ripley tomatoes, a lime.

Here is what I came up with.

Grilled Salmon with Coconut Curry Sauce.

2 6 oz. salmon fillets
2 Tbl olive oil
1/2 yellow onion, chopped
1 clove garlic, chopped
1 Tbl. fresh ginger, chopped
1 1/2 tsp curry powder
1 tsp ground coriander
1 tsp turmeric
2 Ripley tomatoes, seeded and chopped
1 can of coconut milk (just the creamy solids)
10 basil leaves, chopped
zest and juice of 1 lime

For the sauce, heat a skillet over medium heat. Heat oil and add curry, turmeric, and coriander. Cook for one minute. Add onions. Toss to coat and cook until tender (about five minutes). Toss in the tomatoes and cook until they start to break down. Reduce heat and stir in coconut milk solids. After about a minute, take of heat and set aside.

Heat grill pan over medium high heat. While pan is heating, drizzle salmon fillets with olive oil and season with salt, pepper, cumin, and coriander. Place fillets seasoned side down and grill for about 7 minutes. Flip fillets and grill an additional 4-5 minutes.

As the salmon finishes, return sauce to a low heat and add basil, juice and zest. Serve over the grilled salmon.

Wilted Turnip Greens and Baby Eggplant

1 bag of washed turnip greens
1 yellow onion, chopped
2 cloves garlic, chopped
5 baby eggplant
juice of 1 lime
2 Tbl olive oil
salt and pepper to taste

Preheat oil in a saute pan over medium high heat. Add onions and cook until tender. While onions are cooking, remove the tops off eggplant and cut into quarters by slicing lengthwise. Cube the eggplant and add to onions. Cook for 5 minutes, until the eggplant begins to soften by still maintains its shape. Add garlic and cook for one minute. Slowly add greens, turning with tongs to speed up the wilting process. Once all of the greens are in the pan, add lime juice and toss to combine. Salt and pepper to taste.

I had left overs of both the sauce and the greens. Combining the two made a great little lunch!