This summer, JoyFoodly was lucky enough to have 16-year-old Heather as our Social Media and Video Intern. Heather helped with photoshoots, created kitchen technique videos, and helped update online content. She jumped at the chance to create this recipe out of some new veggies that she discovered while working for JoyFoodly this summer.
“Do you want to make dinner tonight?”
When my parents asked me this question one evening, I suddenly found myself in the midst of a whirring kitchen, creating a recipe. Looking in the fridge, I knew I needed to use the fresh salmon my Mom had bought that day, and I wanted to use some day old rice we had as well. As I kept looking, I found some colorful veggies that I wanted to use.
After some more scavenging I decided to create a sort of stir-fry with gorgeous colors: there was the flaked pink salmon, bright orange carrots, roasted golden corn, and some forest green broccoli on a blanket of colorful rice. But when I went back in the fridge one more time, I noticed some summer squash, sitting on the bottom shelf.
I wasn’t sure what summer squash tasted like or how to cook it. Even though I like a lot of vegetables, I sometimes avoid trying new foods. While working with JoyFoodly this summer, the Joyful 12 taught me that it’s usually easiest to introduce a new veggie with a more familiar flavor. I knew I liked everything else and decided there was no reason not to be a little adventurous.
When I threw everything together, what do you know? I absolutely loved the squash! This dish turned out to be easy to throw together and a flexible dinner made with whatever you have on hand. The summer squash blended really well with the other ingredients, and there was even plenty for leftovers.
I hope you enjoy this recipe as much as I certainly loved making it.
- rice, 2 cups cooked
- carrots, 2
- summer squash, 2
- broccoli, medium heads, 2
- corn, 2 ears
- shallot, 1
- ½ lb. of salmon
- olive oil, 2 TBS (divided)
- orange, ½
- salt, 1 ¾ tsp (divided)
- Pepper, ½ tsp
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Start by cooking rice according to package directions.
- Wash all produce.
- Slice the carrots, cut off the broccoli florets, remove the corn off the cob, dice the shallot, and slice the squash into small sections.
- Get the salmon out 10 minutes ahead of time, cover with about ½ TBS olive oil, and sprinkle 1 tsp salt and ½ tsp pepper to get a nice coating.
- Heat a medium-sized skillet to medium-high. Place the salmon skin side up in the skillet and don’t move to allow a crust to form.
- After four minutes or when the salmon bottom turns golden brown, flip. Let cook another four minutes until skin is crispy and salmon is firm to the touch.
- Set salmon aside.
- Turn a pan to medium-high, and cover the bottom of the pan with the remaining olive oil. Add the sliced carrots and sauté for about a minute.
- Add in the broccoli in with the carrots and continue cooking for about four minutes, until the broccoli is soft enough to pierce with a fork.
- Add in the shallot and squash for about a minute, until slightly tender, then remove from stove.
- Flake the salmon with a fork and add it to the vegetables.
- Add the rice and fresh corn to the mix and toss together.
- Zest and juice the orange half, mix with ¾ tsp of salt, and drizzle over the stir fry to serve.