My hubby and I have really been trying to eat lighter since the Thanksgiving free-for-all. We've been eating salads, fruits, veggies and fish as often as possible.
This salmon can be made on a grill or pan-seared. I serve it on top of my second all-time favorite salad (just slightly behind Caesar salad). I don't have a name for this salad, it was given to me by a friend. The combination of flavors is wonderful. It can be served as a side salad or topped with grilled fish or scallops.
½ stick butter
3 cloves garlic, minced
1 tsp Lawry’s seasoning salt
½ tsp freshly ground pepper
1 tsp Mrs. Dash original seasoning
Juice of one lemon, strained
1 large salmon fillet
Stir first 4 ingredients together in a small saucepan and cook on stove-top until garlic is fragrant. Remove from heat and stir in lemon juice.
Place fish grate on grill and heat grill to medium heat. Spray with non-stick spray. Grill salmon skin side down first for 4 minutes. Flip over and remove skin. Grill for another 4 minutes and flip again. During last 4 minutes baste with above mixture but beware there will be flare-ups so watch carefully.
After preparing this recipe for a couple of years, I now simply prepare the seasoned butter mixture and pour it over the salmon after it comes off the grill and allow to rest for several minutes.
Here is the salad recipe:
Mustard/Dill Salad with Pine Nuts and Gorgonzola
1-2T horseradish mustard or stone ground mustard
fresh ground pepper to taste
1/4C balsamic vinegar
stir these ingredients
add in stream while whisking 1/2C olive oil
1 large head romaine
about 1/2- 3/4C pine nuts toasted
Crumbled Gorgonzola cheese 'to taste' - about 1-2 ounces.
Optional - Avocado and Tomato
Serve as a side salad or top with grilled salmon or scallops. Yum!