I love light, fresh meals that don't weigh me down in the summer. With 100 degree weather (102 forecast for the 4th of July) here, it's time to cook outside and make it lighter fare while we're at it.
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This wild sockeye salmon is just the ticket. Put the skin side down and sprinkle salt and freshly ground pepper over top. Make a neat little hand-made foil tray for the grill, set the salmon skin side down in it and the salmon is ready to go. Don't cover the fish with more foil. Put the grill lid down and cook it until it's just cooked and moist.
Meanwhile, melt a little bit of butter in a skillet. Sautee a few chopped scallions until translucent. Add a handful each of halved grape tomatoes and chunked English cucumber pieces. Just heat through about 1 minute. You want the tomatoes and cucumbers just warm but still crunchy. I like my veggies big but you could chop them finer for a more formal presentation.
Serve the vegetables over the salmon and squeeze a bit of fresh lemon over if desired.
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Light, delicious, and healthy; but we like it because it tastes so good and fresh.
Meanwhile, melt a little bit of butter in a skillet. Sautee a few chopped scallions until translucent. Add a handful each of halved grape tomatoes and chunked English cucumber pieces. Just heat through about 1 minute. You want the tomatoes and cucumbers just warm but still crunchy. I like my veggies big but you could chop them finer for a more formal presentation.
Serve the vegetables over the salmon and squeeze a bit of fresh lemon over if desired.
Oh, how delicious. I could eat salmon every night. That's just how I cook it, minus the veggies. All your pictures are glorious!
ReplyDeleteThis does sound like the perfect remedy for these hot days!
ReplyDeleteI love me some salmon on the grill! The veggies with it looks just perfect.
ReplyDeleteYum Yum! Ms. Gumbo stole my comment -- I LOVE salmon and those vegetables look wonderful!
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