With our kitchen under-construction (before and after pics coming soon) and heading to the beach on the weekends, I haven’t had much opportunity to cook lately. Last week, I needed a quick meal that didn’t require an oven and something simple so I could keep my eye on Sammy since he isn’t feeling well. He had a little too much fun at the beach this weekend and hurt is little paw. Poor guy! He has since been taken to his grandparents for some R&R. I get to pick him up tomorrow!
Enter Grilled Salmon.
There is nothing worse than turning on the oven when it is 90 degrees and humid. So I avoid it at all costs and I use our outdoor grill, when I’m in the mood for some fish.
I seasoned the salmon with a drizzle of olive oil, lemon, salt and pepper and the summer squash with olive oil, balsamic vinegar, garlic, salt and pepper and let them marinate until Jes came home (about 40 mins).
Jes is the grill-master in our house.
He threw the veggies and salmon on for about 10 minutes and 5 minutes respectively.
While Jes was grilling I was inside making a very simple arugula salad. About 10 minutes later, our meal was ready!
So delicious, so satisfying.
For the salmon:
2 salmon fillets (about 3/4 of a pound)
1 tablespoon olive oil
2 tablespoons juice from a fresh lemon
1/2 teaspoon lemon zest
salt and pepper, to taste
Put both filets on a piece of foil. Pat it dry and cover it with the olive oil, lemon juice, lemon zest, salt and pepper. (You can let them marinate if you have time). Wrap it up and throw it on the grill for about 5 minutes. Unwrap, be sure to save the juices to put over the salmon as a sauce when serving, and throw the filets on the grill for a few minutes to give them a little extra browning.
This recipe can also be used in the oven at 350 degrees for about 20 minutes.
For the summer squash:
1 yellow squash, sliced
1 green squash, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 garlic clove, minced
salt and pepper, to taste
Cut the squash into 1/4” thick slices, lengthwise. Transfer to a plastic bag. Whisk vinegar and garlic in a medium bowl. Gradually whisk in oil. Season marinade with salt and pepper. Pour over the squash and seal the bag and let it marinate in the refrigerator for at least 20 minutes. Remove from the bag and throw the squash on the grill for 5 minutes per side, flipping once.
For the salad:
3 cups of baby arugula
1/2 avocado, pitted, scored into cubes and removed with a spoon
1/4 cup of chopped walnuts
For the dressing:
Juice from 1/2 of a small lemon
2 tablespoons of extra virgin olive oil
Salt and pepper, to taste
Whisk all of the ingredients from the dressing together in a bowl. Mix all of the salad ingredients together in a large bowl and drizzle with the dressing.
That’s all the dish I have for now. Enjoy!