Let's talk about food, baby...

Let's talk about my most recent adventures in the kitchen! With my husband out of the country for the next six or seven months I have been experimenting to my hearts content with several fabulous concoctions of recipes. With him home I tend to stay a little more conservative when I cook as he seems to have a less than adventurous palate. That said, I told him that one of the FEW perks of him being gone is my freedom to throw caution to the wind and get a little wild in my kitchen. I told him, babe, I'm having an affair with my kitchen while you're gone!

From here on out it's all about cooking, healthfully, but with a little bit more experimenting. Here's to my newest recipe that has already become a staple meal. It's loaded with ALL the good stuff and low in carbs!

Salmon with Zucchini Ribbon Sautée

2 6 ounce salmon fillets

1 small onion

1 large zucchini

1/2 red bell pepper

1 t minced garlic

salt and pepper

2 T oil

2 ounces parmesan cheese or however much you want!

Rinse and thoroughly dry salmon fillets. Season with salt and pepper.

Heat a sauté pan over medium-high heat for about five minutes. Add 1 T oil to pan at five minutes and place salmon skin side up into pan uncovered. Turn heat to medium and let the salmon sear for five minutes.

Meanwhile, julienne bell pepper and onion and add to a separate oiled sauté pan set at medium heat. Spread veggies out to form a thin layer over bottom of pan and let caramelize for about three minutes.

Flip salmon and cover for another three minutes. Add garlic to veggies after three minutes and sautée for two minutes. Using a vegetable peeler, peel ribbons of zucchini into sautee pan with veggies until you reach the seeds. Sautee all veggies together and season with salt and pepper for another 3 minutes.

Pile veggies into two separate planes and place salmon fillets over top (I take the skin off of the salmon but feel free to keep it if you'd like). Grate fresh parmesan cheese liberally over salmon and veggies and dig in!