So, I know I just posted a salmon recipe not that long ago (grilled salmon tacos with peach & cucumber salsa), but the local, wild-caught stuff is just so GOOD & FRESH & ABUNDANT right now, I can't resist it whenever I look at it. I'm taking full advantage of it's season and will not apologize for it. Plus, one can never really have enough simple, heart- & whole body-healthy recipe options, right?
I love using fresh dill with fish and I can't say enough about the cherry tomatoes overflowing everywhere & the perfect late-season corn. I'm really wishing summer produce would never go away. This is the end, this is the end, my friend.
I made this for dinner the other night and my husband & kiddos unanimously decided that this meal should go on the blog. So, DONE...as requested, dear family. Enjoy!
Serves 4
2 ears corn, kernels cut from cob (about 1 1/2 cups)
1 cup halved cherry tomatoes
1/2 c. diced cucumber
2 green green onions - greens and whites thinly sliced
3 T. dill - chopped
2 T. white wine vinegar
1 T. olive oil
3 oz. crumbled sheep’s milk Feta (about 3/4 cup)
sea salt & fresh ground pepper, to taste
1 1/2 pounds center-cut salmon (about 1 inch thick), cut into 4 pieces
olive oil
sea salt & fresh ground pepper
In a medium saucepan, heat water until boiling. Add corn and blanch 2 minutes. Drain and place in an ice bath to cool completely. Drain well and place in a medium bowl.
To the corn, add the tomatoes, cucumber, green onions, dill, vinegar, oil, feta and salt & pepper. Mix gently to combine.
Preheat grill on medium-high for at least 10 minutes. Drizzle salmon pieces on both sides with olive oil and season with salt & pepper.
Oil grill grates and place salmon, skin side down, on grill. Close lid and cook for 4 minutes. Flip, close lid and cook 4 more minutes. Remove from grill and let rest a few minutes.
Remove skin, if desired, or leave it on and eat it crispy :). Serve salmon along with salad.
These yummy little veggie fritters highlight some of may favorite summer flavors - corn, cilantro & sweet bell peppers. Serve ‘em up with smashed tangy-limey avocados & you have yourself an easy vegetarian dinner or an awesome appetizer if you have peeps to entertain!
serves 4 as a main course, 8 as a starter
(makes about 15 fritters)
3 eggs - beaten
1 t. kosher salt
fresh ground pepper, to taste
3 ears corn, shucked and kernels cut from cob (about 3 cups)
1/2 c. red pepper - diced
1/2 c. green onion - white and green parts chopped
1/2 c. cilantro - chopped
1/2 c. + 1/8 c. flour
grape seed or canola oil
2 avocados - halved, pit removed, but flesh left in skin
1 lime - quartered
kosher salt
fresh ground pepper
chopped cilantro
a couple dashes Cholula hot sauce (optional)
In a large bowl, combine beaten eggs, salt and pepper. Whisk to combine. Add the corn, red pepper, green onion, and cilantro to the egg mixture. Stir until combined. Add flour 1/4 c. at a time, stirring until all flour is incorporated into the egg and veggie mixture.
Heat enough oil to coat the bottom of a heavy skillet over medium heat. When hot, add heaping tablespoons of corn batter to the skillet, being careful not to crowd them in the pan (you will need to do more than one batch). Cook fritters approximately 3 minutes per side or until golden brown and crisp. Remove and drain on a sheet pan lined with paper towels.
Wipe skillet clean, heat new oil and repeat with remaining batter. Depending on the size of your pan, it may take 1 or 2 more batches to finish batter.
For smashed avocados:
Take each avocado half and make crosshatch cuts across the flesh a paring knife (without cutting the skin.) Gently scrape the flesh from the skin with a fork and mix coarsely. (You are basically using the skin as a little bowl for the smashed up avocado :).
Top each avocado with a squeeze of lime, a little salt & pepper, a sprinkle of chopped cilantro and some Cholula. Serve along side cilantro-corn fritters.
