Heirloom Salsa over Grilled Paprika Salmon
Grilling salmon is super easy, and so delicious. Lately, I have been freezing fish and meat and then pullling it out as I need it so I don't have to go to the store very often. Take what you want to eat out about 1 day in advance, leave it out on the counter the day of, or in the fridge the day prior. I also grilled the small sweet peppers which cook so fast and taste great on the grill. Use whatever fresh produce you have to make an amazing salsa to go on top of the salmon. I used avocado, shishito pepper, cilantro, and heirloom tomatoes. The other option is to add cucumber, any fresh herbs, onions, and some kind of fruit like mango peach or watermelon too. Top with a drizzle of olive oil and fresh squeezed lime or lemon. Pair this with a side of couscous, easy enough!
Tip: I love to garden herbs in the spring and summer. Keep them near your back door and just go out and grab what you need before you start cooking. Try basil, rosemary, cilantro, and parsley.
Healthy Tip: Salmon is full of Omega-3 fats, great for your heart, brain, mood, skin, hair, and decreases inflammation!
Veggie Corn Skewers
Prep time: 10 minutes Grill time: 10 minutes
I love to make grilled veggie skewers. I usually do a mixture of onions, peppers, and some kind of fruit like peaches for example. This recipe is made with a mixture of vegetables and also corn on the cob. The trickiest part was getting the corn on the cob onto the wooden skewers. I used a knife to precut a hole before inserting the skewer. Be careful when cutting the corn because it is challenging. After cooking, I like to serve with chicken or fish. The guests can slide the veggies off when they are ready to eat. It makes a great grilling side dish.
Tip: Soak your wooden skewers in water prior to placing the food on them, and it will be easier to make.
Healthy tip: Bright colored vegetables tend to have the most nutrients. Look for a mixture of orange, yellow, red, and green when making a vegetable dish.