We all love salmon and I’m always looking for new ways to make it. Lately, I’ve been throwing it on the grill but we ran out of propane….so I decided to find a new recipe.
I found this recipe and it was delicious! The tangy of the Dijon mustard with fresh dill and chopped walnuts worked perfectly with salmon. I’ll definitely be making it again! I served with steamed asparagus and baked sweet potatoes. I had one piece left and placed it over a green salad with a red wine vinaigrette dressing and it was one of the best lunches I’ve had in a long time.
I’m always looking for quick recipes to make during the week and this recipe was prepped and cooked within 30 minutes. We’re big fans of salmon and I love stopping at this specialty seafood store across the street from one of our offices. Everything I’ve bought from them is so fresh and everything tastes amazing.
My kids gobbled this up – yes even my picky 3-year-old! He’s currently asking me to make it for dinner tomorrow night because he’s “helping” me blog about it. This was the first time I’ve made rice vermicelli and I need to work on my technique. All the noodles stuck together, so I’m thinking I need to try them again. They tasted great though! Plus you can’t go wrong with anything glazed with hoisin!
My garden is loving all this rain we’ve been having lately. It’s growing like crazy! We’re going to be eating cucumbers and squash every day soon. I’m looking forward to making my famous cucumber salad and grilling zucchini. My herbs are out of control too. I’ll be making pesto tonight with the basil, but I struggled to find a recipe to use a lot of the cilantro I picked. I found this recipe and it was perfect since I have a bunch of limes in the fridge and picked up two fillets of Cooper River salmon. Cooper River salmon is amazing! If you haven’t tried it yet, you must!
This recipe was so simple, but delicious. It was refreshing and a great way to eat salmon on a hot summer day! I served it with Mad Hatter salad…there were no complaints for dinner!
4, 6 to 8 oz salmon fillets
1/2 cup cilantro, finely chopped
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
2 Tbsp fresh lime juice
zest from half a lime
In a small bowl, mix together the cilantro, oil, lime juice, zest, garlic and salt. Reserve two tablespoons and pour the remaining over the salmon fillets to marinade. Cover and let stand for 10 minutes at room temperature.
While your salmon is marinating, preheat your oven to broil. Spray a boiler rack with non-stick cooking spray and place your marinated salmon on the rack. Divide one tablespoon of the reserved marinate over the four fillets.
Broil for 4 minutes from the heat for 7 to 8 minutes or until the fish is done to your likeness. Remove from the oven and brush with the remaining tablespoon of marinade. Serve and enjoy!
Source: One Perfect Bite
Today is my little guy’s second birthday! I can’t believe how quickly the last year went by…really, wasn’t he just born a couple months ago? We’re having a little family party tomorrow night – just grilling burgers and dogs and we’ll do something fun over the weekend.
I know lately I’ve been posting a lot of sweet treats and I was thinking about it and realized it’s because we’ve been grilling several times a week and I haven’t been making new recipes. I’m trying to change that in the next couple of weeks and with our garden doing really well, I’m planning to have new sides and salad recipes to share.
This recipe was super simple and had amazing flavor. I was a little heavy-handed with my limes, they were extra juicy, but otherwise this avocado salsa was amazing! The spice mix used to marinate the salmon was perfect.
2 lbs wild Alaskan salmon, cut into 4 pieces
1 Tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp black pepper
dash of cayenne pepper
2 small avocados, cubed
1/2 small red onion, sliced
juice of 2 limes
1-2 Tbsp finely chopped cilantro
salt to taste
Mix together the dried spices in a small bowl. Run the salmon with the olive oil and then sprinkle and rub in the spice mix. Place the seasoned salmon in the refrigerator and marinate for at least 30 minutes.
Preheat your grill. I used a grill pan since we were out of propane. Once the grill is ready, grill the salmon to your desired doneness. While the salmon is being grilled, make the salsa. Combine all the ingredients and refrigerate until ready to be used.
Top the grilled salmon with the salsa and enjoy!
Source: The Cookie Rookie