two skinny jenkins

there is one thing that joe does not eat.  well, one food category, really, and that is SEAFOOD.  not even the smell of it.  i happen to LOVE fish, so whenever he goes away for work, or i have the opportunity, i make FISH.  i grew up eating a lot of salmon, so that is usually the first thing that comes to mind. this marinade was great and the meal went well with a side of parmesan couscous.

the veggie side dish is a specialty of my uncle Tom (also a lasagna expert).  the only addition i made was baby portabello mushrooms (i snuck in another thing joe isn’t terribly fond of).

VEGGIES:

• 1 large red onion, julienne cut
• 1 clove of garlic, minced
• 2 T olive oil
• 4-6 C spinach (tons of spinach – i just kept adding it as it cooked down)
• 1 C sliced baby portabello mushrooms
• 2 T capers
• 2 medium tomatoes, cut into halves and quadrants
  
• 1/2 C feta cheese

1. heat oil in a large saucepan and add onion and garlic. saute till soft.
2. add spinach and mushrooms and cook down till the spinach is wilted.
3. add tomato and capers.  cook another couple minutes, then add feta, turn off heat, and cover to soften the cheese.

SALMON MARINADE:

• 1 T ketchup
• ground ginger
• 1 t salt
• 1 clove garlic, minced
• 3 T soy sauce
  

1. marinade salmon for an hour or two in the fridge then grill till browning on each side.