A Simple Supper of Panko-coated Salmon, Yams and Creamed Corn

We’re back from our Maryland vacation, and it’s so good to be in my own kitchen again where I know what everyday items I have and exactly where each is located.

My son’s kitchen is lovely and ultra-modern. But, you know those all-important items we always have on hand in our kitchens? His supply is so-o limited that I couldn’t build up the enthusiasm to do much cooking.

In a way that was fun, because we got to eat out so much. You know all about that if you read my post a few days ago: Vacation Time! Eating Out! Nando’s Peri-Peri, Wegmans, Roundz!

So, one of the first things I did when I got back Sunday night (after prepping for the possible effects of Hurricane Sandy) was to take a six ounce salmon fillet out of the freezer to thaw for Monday dinner.

I always have salmon fillets in the freezer. We do need our fish, after all, at least once or twice a week. Salmon is my favorite and so simple to prepare.

When Monday evening rolled around, the salmon was thawed. On the counter was one lonely yam and several small cans of vegetables (also in case of H. Sandy!). I opted for the creamed corn which I love but rarely eat.

Salmon, yams and corn. That has to be healthy, right? Basically it is, I guess, but my way of prepping this time probably greatly altered the healthy vs. unhealthy ratio.

The Yam ~ Wash and peel the yam. Cut extra thin slices with a sharp knife OR cut slices with a vegetable peeler. (I tried both ways and the vegetable peeler definitely produces the thinnest slices.) Heat several tablespoons of vegetable oil over medium high heat. Add yam slices and cook quickly. Adjust heat as needed. These should only take a few minutes; test with a fork. Remove to plate lined with several paper towels to drain off the excess oil.

The Salmon ~ Pat the fillet dry with paper towels and cut it into smaller pieces. Mix Panko crumbs with Kosher salt and lemon pepper. Coat the salmon pieces with the crumb mixture. (If you prepare the salmon before cooking the yams, you can cook it in the same pan immediately after you finished cooking the yams.) Cook over medium high heat, turning once or twice until just slightly pink inside. The salmon will retain some heat and finish cooking after you remove it from the pan.

The Creamed Corn ~ Heat on stove or in microwave. Dish up and sprinkle with fresh or dried parsley. (Creamed corn is very salty, so no need to add more.)


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