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.
Who doesn't love a big salad for dinner in the summer? Big salads are one of may favorite thangs - you feel good about eating them and there are endless combinations of deliciousness.
This one is a keeper of a recipe - it's completely dinner-time satisfying with the grilled chicken and homemade croutons (I mean...homemade croutons make everything pretty amazing) and has a nice, tangy zing with the pickled currants & feta. And I highly recommend the homemade dressing. It takes literally minutes to make and takes your salads to a whole, new level (this one goes on ANY salad you give it).
Stay cool out there, people!!
Serves 4
pickled currants:
1/2 c. water
1 T. sugar
1/4 c white wine vinegar
1/2 c. dried currants
dressing:
1 medium shallot - minced
2 t. Dijon mustard
1/4 c. white wine vinegar
pinch of kosher salt & fresh ground pepper
1/4 c. olive oil
homemade croutons:
1/2 pound firm bread - ripped into 1-1 1/2 in pieces (about 6 cups)
3 T. olive oil
fleur de sel
2 boneless, skinless chicken breasts
1 T. olive oil
2 t. dried herbs de Provence
kosher salt & fresh ground pepper
1 head butter lettuce - torn into bite size pieces
2 handfuls arugula
1/2 c. crumbled sheep’s milk feta
1/2 c. basil leaves, roughly torn
Combine water, sugar, white wine vinegar & dried currants in a small pan. Bring to a boil. Turn heat to low and simmer 5 minutes. Turn off heat and allow currants to cool to room temperature in their liquid. Drain liquid before serving.
Preheat oven to 375 degrees. Toss bread with olive oil and place in a single layer on a rimmed baking sheet. Sprinkle lightly with flour de sel. Bake about 20 minutes, stirring halfway through, until crisp & browned. Remove and let cool.
Combine shallot, Dijon, white wine vinegar and salt & pepper in a small bowl. Wisk to combine. Add olive oil in a slow steady stream, whisking constantly, until combined.
Preheat grill for 10 minutes on medium-high heat. Slice chicken breasts in half horizontally to create two thinner pieces (these cook quicker and more evenly and won’t dry out). Coat the 4 chicken pieces with olive oil. Season with salt & pepper and herbs de Provence.
Grill chicken until just cooked through and an instant read thermometer reads 160 degrees - about 3 minutes per side (they cook really fast when they are this thin!). Remove from grill, cover with foil and let rest for 10 minutes. Dice chicken.
In a large bowl, combine butter lettuce, arugula, pickled currants, croutons, feta, basil and diced chicken. Toss with dressing and serve.
