Late-summer salad with salmon & dill

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.

clean & simple salmon with lemon-yogurt sauce

Here is the perfect recipe to get your system back on track after the holidays.  It's a simple seared salmon (superfood!) with one of the most verastile toppings you can dream up.  I use this sauce for tons of different things - on chicken, potatoes, or as a dip with pita. You name it, this yogurt would probably be good on it.

Serve this with my roasted sweet potatoes, kale & quinoa recipe...Super superfood trio ... and your body will immediately thank you!

It's clean and simple eating at it's easiest, people.  No excuses :)

Serves 4

4 six-ounce, center-cut salmon fillets, skin removed
kosher salt & pepper
3 T. olive oil
1 c. greek yogurt
zest of one lemon
one small garlic clove - minced
1 T. finely chopped dill
2 green onions - white & some green finely chopped
 
Season salmon with kosher salt & fresh ground pepper. Heat olive oil in a heavy bottom skillet and sear until crispy & well-browned -- about 4 minutes per side.
 
Stir remaining ingredients together. Top seared salmon with a dollop of herbed yogurt. Garnish with dill sprigs and lemon wedges.

Click HERE or on the video below for the link to the recipe video from me & Kin Community: