Grilled Salmon with Spinach and Carrots

It’s still warm in the valley so we haven’t given up the summer grilling just yet!  We love to use the grill because the high heat seals in the moisture and keeps food tender so you don’t need to use butter or other condiments.  I’ve found that the easiest way to grill fish is by using foil.  The foil prevents the fish from sticking to the grill and seals in the flavors.  This recipe is easy and delicious.  You can also throw more vegetables into the foil with the fish.  Enjoy!

Grilled Salmon with Spinach and Carrots

Total Time: 35 minutes

Prep: 10 minutes

Cook: 25 minutes

Yield: 2 servings

Ingredients:

            2- ½ pound filets of salmon, skin on

            Ground pepper

            1 teaspoon garlic, minced

            1 tablespoon extra virgin olive oil

            1 lemon, sliced

            Aluminum foil

            2 cups spinach

            1 cup carrots, chopped

Directions:

Preheat the grill to medium heat.

Pour extra virgin olive oil on to a paper towel and pat it onto the skin of the salmon.  Lay salmon skin down onto foil.  Put ground pepper and garlic onto the top of the salmon.  Then, lay the lemon slices on the top of the filets.  Fold aluminum foil over the salmon so that it is completely enclosed in the foil.  Place the salmon on the grill in foil, skin down for 25 minutes.

Steam spinach and carrots on stove top for ten minutes.  Place spinach and carrots on plate and top with salmon.

 

Sautéed Shrimp Salad

I’m back!  After six months of wedding planning, I am now done and excited to be sharing my recipes again.  The wedding was the best day of our lives but it sure is nice to have time to cook.  Matt is pretty excited about it, too… he was getting tired of picking up chicken from the market. 

This summer, my favorite food has been shrimp.  It’s light, refreshing and there are so many ways to prepare it.  The art of compromise was the inspiration for this recipe.  I love shrimp and Matt loves chopped salads.  So, I threw in some our favorite items and made this delicious dish.  Hopefully, I can remember the art of compromise when it comes to bigger issues than dinner.  Enjoy!

Sautéed Shrimp Salad

Total Time: 25 min
Prep: 20 min
Cook: 5 min
Yield: 2 to 4 servings

Ingredients:

1 ½ cup kale, chopped

1 ½ cup mixed greens, chopped

1 cup bean sprouts

1 ½ cup tomatoes, diced

1 cucumber, peeled and diced

1 ½ cup carrots, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

½ cup onion, diced

2 tablespoons cilantro, chopped

1 tablespoon extra virgin olive oil

1/2 pound medium shrimp, peeled and deveined

1 garlic clove, minced

2 tablespoons fresh lemon juice

1 tablespoon fresh lime juice

Freshly ground pepper to taste

Directions:

Mix kale, mixed greens, bean sprouts, tomatoes, cucumber, carrots, bell peppers, onion and cilantro.

Heat extra virgin olive oil in a large sauté pan over high heat.  Cook shrimp 3 to 4 minutes, until just pink.  Add garlic and lime juice and cook 30 more seconds.  Season with pepper.

Add shrimp to salad mix and place salad on plate.  Squeeze fresh lemon juice on salad or top with ginger dressing.

I prefer to use lemon juice as a dressing but if you want something more zesty, this ginger dressing is great!

Optional Ginger Dressing Recipe

Ingredients:

1/4 cup cilantro

1 clove garlic

1 tablespoon pickled ginger

1 tablespoon gluten free soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon chili oil

1/4 cup extra virgin olive oil

Freshly ground black pepper

Directions:

Combine ingredients in a food processor and blend for 45 seconds.