There is something light and airy about springtime – you just feel a little energized, and perhaps you are Spring cleaning…out the old and in with the new. Time to re-decorate, liven up the wardrobe and freshen up the house for the summer months ahead. Firing up the grill and lighting some tiki torches on a chilly Spring night might make for a perfect evening. I found this recipe on the Whole Foods site, and if you’re anything like me, this is definitely the time for fresh seafood and light, healthy meals.
If you have the fresh vegetable garden ready to go, this is the perfect meal for you! If not, Whole Foods has a wide selection of some of the freshest ingredients in town – and it makes for one amazing salad. I grilled fresh Sockeye salmon that is FRESH from Whole Foods (not frozen). I’ve learned recently that some of the farm-raised seafood has high PCB levels and injected artificial colors. Here is a little bit more about why.
Here is what you’ll need to make the perfect summer salad (and if you like olives, click on the link for additional ingredients):
- 1 navel orange
- 1 lemon
- 1 filet of salmon, about 1 1/2 to 2 lbs
- 1/4 cup chopped shallots
- 1 clove garlic
- 4 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon fresh rosemary leaves
- 1 red pepper, seeded and cut into quarters
- 1 green pepper, seeded and cut into quarters
- 4 cups washed baby salad greens
- 1 medium cucumber, seeded and sliced
- 12 cherry tomatoes, cut in half
In a container for marinating, zest orange and lemon. Slice orange and lemon in half and squeeze out all juice. Remove any seeds. Add juice to zest. Place salmon fillet in marinade. Cover and refrigerate for one to two hours.
In the bowl of a food processor, combine shallots, garlic, vinegar, olive oil, salt, pepper and rosemary. Blend for just a few seconds. Add olives (if desired) and bell peppers. Pulse until finely diced.
Heat the grill to medium-hot. Grill for about 10 minutes per inch of thickness. Turning is not necessary. Salmon is done when it turns a light pink color throughout.
In a large serving bowl, toss salad greens with cucumbers and tomatoes. Add diced vegetables from the food processor. Slice salmon fillet into small strips and decoratively lay on top of salad.
Here are a few others you might enjoy:
Super easy and basic salmon recipe – Surefire Salmon
And how about this one for entertaining? Honey Lime Slamon Kabobs
What’s even better is that Whole Foods in Virginia Beach (Hilltop area) is giving away another $25 gift certificate to one lucky Frugal Chick fan!
Wanna win it for yourself? To enter the drawing (you can have up to 4 separate entries):
1. Leave a comment telling me what you like about “A Frugal Chick”.
2- “Like” A Frugal Chick on Facebook. Leave a second comment letting me know you do!
3- Follow A Frugal Chick on Twitter. Leave a third comment letting me know you do!
4- Subscribe to A Frugal Chick’s e-mail newsletter. Leave a fourth comment letting me know you do!
The winner will be picked on July 1st! I will e-mail him or her and they will have 24 hours to respond. If I don’t hear back we will pick another winner!