Grilled Salmon

Was last weekend perfect everywhere or just Southern California?  I swear, just when my mind starts to wonder thinking about other places I want to live, SoCal pulls out the big guns.  Blue skies, warm weather…heaven.

Time for Saturday morning hikes, Farmers Markets, beach, pool, sunset wine, BBQs…summer!!

I got all that in this past weekend, which led me to this meal.  I like to soak up as much of the gorgeous weather as I can.  BBQing just goes perfectly with warm summer weather, and it’s so quick and easy…I get more outdoor time :-)  win win!

After a late afternoon hike, we headed over to Santa Monica Seafoodwhich is my favorite place to buy seafood.  So good, you should totally check it out if you are in LA or OC.  Anyway, we bought a couple big pieces of Salmon.  Cooked up with some potatoes and asparagus we got at the Farmers Market…Deeeeelicious!

All you need is a fresh piece of fish for each person eating, a lemon, some vegan “butter” ( I use Earth Balance), fresh rosemary, veggies of choice, we used potatoes and asparagus, and some salt and pepper!

We first prepped the fish.  Put each fish on a piece of foil, long enough for fish to be completely wrapped in.  On the fish, I put about a tablespoon of “butter”, squeezed fresh lemon juice over fish, and topped with a little salt & pepper and about 1 1/2 tablespoons of rosemary.  I used about a half lemon on each piece of fish.   Scrunch sides of foil up toward center, but leave a couple of inches open on top, don’t completely cover.  Warm up BBQ and set fish aside.

Preheat oven to 375.  Line baking sheet with foil.  Start a pot of boiling water.  Cut up baby potatoes, and when water boils, add to pot.  Boil for about 8 minutes, until tender, but not so soft they fall apart. Drain water, and in colander, run a little cool water over potatoes to cool so they can be touched.  Coat with olive oil (about 1-2 TBSP), rosemary (another 1-2 TBSP) and salt.  Place on baking sheet and put in oven.  While potatoes are cooking, boil another pot of water.  Cut off white/light green asparagus ends and place in boiling water.  Boil for 5-8 minutes, until tender.  Remove and repeat process for potatoes except without rosemary.  Remove potatoes and place asparagus on baking sheet WITH potatoes.  Place back in oven.

While the veggies are cooking, place the fish, in the foil, on the grill.  Cook to liking, we keep them on for about 10 minutes.  Remove fish, potatoes, and asparagus.  Enjoy!!

And you can’t forget a nice bottle of vino ;-)

What are your favorite things to throw on the BBQ?

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *