Towards the middle of June I start to realize that if I keep eating hamburgers and pulled pork all summer I’m going to have to buy a new wardrobe by August. And even though I like spending money, Joe would rather save it for dull things like bills (booorrrinnng).
When that happens I turn to fish and salads (at least for a couple of days until I convince myself that my jeans aren’t really that tight). Here I share a healthy meal that’s light enough for me, and filling enough for Joe – Grilled Salmon and Asparagus Salad.
I Got It From My Mama
I had the most delicious salmon of my life on Monday. It was on the BGE and we put it a savory salad recipe my mom found from Wedding Chicks which she adapted and then I adapted from her adaptation. But she wants to make sure every one knows that she discovered it. But to be honest, if you’ve eaten anything good on here, it’s most likely because my mom discovered it.
The salmon on this salad should be hot, but the rest of it can be served hot or room temperature – depending on the atmosphere you’re in. No one wants to eat a hot salad if you’re sitting out in the hot sun.
Asparagus and Salmon
When asparagus are in season I can’t get enough, we eat them three times a week from April through June. So yum. Also did you know that asparagus are perennial? One plant will come back every year for 10 years plus before needing to be replanted! As soon as I have a house with a yard I am planting asparagus.
If you’re able, buy wild caught Alaskan salmon. It can twice the price of farmed salmon, but it is so much better for you. Farmed salmon do not have much room to swim so they are often fattier with a lower concentration of Omega 3 fats. In addition, they are also injected with tons of vaccines and antibiotics to make sure they don’t pass diseases in the fish pool with 10,000 other fish. You ingest these antibiotics and vaccines when you eat them. There is a lot of other research and opinions out there. You can read more here.
1 1/2 pounds thick asparagus, stems peeled
1 1/4 pounds baby red potatoes quartered
8 ounces mixed spring greens
16 large radishes thinly sliced
2 pounds of Salmon filet
1/3 cup chopped fresh chives
1/4 cup of rice vinegar
1 shallot coarsely chopped
1 teaspoon of honey
1 teaspoon of Dijon mustard
2/3 cup of sunflower oil
1/3 cup cold pressed extra virgin olive oil
Montreal steak seasoning
- Heat grill to 375.
- Boil water in a small pot large enough to hold asparagus. Put asparagus in boiling water until crisp tender (about 2-3 minutes). Shock with ice water and put on the side.
- In separate pot put potatoes and cover with cold water with about an inch over the potatoes. Put on stove and boil until potatoes are soft, drain and set aside.
- In mason jar combine chives, vinegar, shallot, honey, mustard, sunflower oil and olive oil and shake until emulsified.
- Season salmon on both sides with Montreal steak seasoning. Place salmon on grill, skin side down for 10 minutes, flip and grill for two minutes longer on the flesh side. Salmon does not need to be cooked all the way through and is most tender at medium rare to medium (depending on your preference).
- Layer salad ingredients on platter, drizzle dressing all over and top with salmon.
Drink with: a dry Reisling