Strawberry Salmon Salad (from Sarah Manaresi’s Kitchen)
1 fillet of salmon, with skin on
Hawaiian pink salt
freshly ground black pepper
olive oil
1 box of spring mix
1 cup of strawberries
1 cup of blueberries
1 cup of pineapple
Get the grill going.
Rinse the filet and run your finger along it to make sure all of the pin bones are out of it. If you find a couple, just use a pair of tweezers to pull them out. Spritz it with olive oil and sprinkle on Hawaiian pink salt and freshly ground black pepper. I usually cook it on my grill for about 5-7 minutes or to your desired doneness. Let cool.
Slice the strawberries and the pineapple. Mix the greens, fruit, and salmon. Serve. It doesn’t really need a dressing since it has the fruit juice on it, but a hint of olive oil would be a great edition.
Grilled Vegetables (from Sarah Manaresi’s Kitchen)
1 zucchini
1 white onion
1 red bell pepper
4 portobello mushrooms
olive oil
salt
pepper
4-6 ears of corn
Get the grill going.
Toss all of the vegetables in olive oil. Season all of them with salt and pepper, except for the mushrooms. Salt the mushrooms after grilling, since it will pull too much moisture during the grilling process. Turn from time to time until desired doneness. Serve immediately, or let cool completely and store in an air tight container for later in the week.
