Ah summer. When I was a kid summer was THE BEST. School was out, the weather was great, there were more things to do and everyone had plenty of time. I grew up in Michigan, and summer was definitely my favorite time of year. I remember swimming and bonfires and camping and FOOD. It was magical. We even ate differently in the summer. Fresh fruits and vegetables were plentiful, whereas they really weren't even available throughout the rest of the year.

As I grew older I somehow lost that summer magic. I moved to southern California with my husband and 3 kids, and summer became just another season, so much like the other seasons. I did my best to create the magic while my kids were young, but by the time they were grown it was gone.

Last year I caught myself dreading summer, and actually heard myself saying the words, "I hate summer." I realized it was time for an intervention. I made a "Summer To Do List" and forced myself to get out there and have fun. I went to the beach, enjoyed Shakespeare in the park, picnicked, swam, watched movies under the stars and ate homemade lavender ice cream AND recruited lots of friends and family to do it all with me. Summer was back! It was such a valuable lesson, as I learned that I have to continue to create my life, my fun.

So as June 21st approaches I've started my new Summer To Do List. I really don't need it anymore, but I'll keep it there as a reminder to create, to enjoy, to have fun.

This blog is part of that. Those of you who know me know that I love good food, and I love to share it with people I love. In an effort to try new things and eat healthily, I've challenged myself to make and share 60 Salads of Summer. My daughter Danica, who is a very creative cook, is helping me. And we're looking forward to sharing the fruits of our labor. I can't promise they'll all be healthy, but I can promise they'll all be delicious. Enjoy!

Thursday, June 26, 2014

10. Grilled Wild Salmon with Baby Greens and Asparagus




























I love salmon.  But I have a son and a husband who aren’t crazy about it, so I don’t make it often.  When I do, I need it to be really good.  Usually I serve it with a side salad and grilled vegetables.  Tonight I decided to put it all together into a dinner salad.  This was a delicious alternative, and a beautiful summer salad.


Ingredients

1 lb wild salmon (enough for 4 nice filets)
5 oz bag baby spring lettuce
12 oz cherry tomatoes, halved (I used baby heirlooms)
2 baby seedless cucumbers, sliced thin
12 oz thin asparagus spears, chopped into thirds
olive oil
kosher salt or coarsely ground sea salt

Marinade

2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp dijon mustard
1 garlic clove, minced

Dressing

1/4 cup olive oil
3 T balsamic vinegar
1 Tbsp dijon mustard
1 tsp honey
1/2 tsp sea salt
1/2 tsp pepper
Pour into a jar with a lid (or bowl) and shake or whisk


Directions

Preheat the grill.   Cut the salmon into 4 pieces and marinate for about 20 minutes, coating thoroughly and turning after 10 minutes.  

While the salmon is marinating, drizzle a little olive oil over the asparagus and season with salt.  Toss into a grill pan and grill for about 5 minutes--it should still have a little crunch.  Set aside

Grill the salmon, about 4-5 minutes each side (depending on thickness).  Remove from grill and set aside.

Divide vegetables equally onto 4 plates:  lettuce, then dill, then cucumbers, tomatoes and then asparagus.  Top each salad with warm salmon, broken up into pieces.  Drizzle with dressing and serve right away.

Makes 4 dinner salads

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