It's summer time - and it's official because we've started grilling again! It's just not the same when you're using the grill and there's snow on the ground - so now it really feels like summer. The thing with cooking seafood is that whenever you plan ahead you get to the grocery store and the fish you'd planned on doesn't look good. Have a backup plan. In my case - I like going to the seafood department and seeing how the different options looked. Even though the swordfish was on sale it didn't look great so I opted for the salmon, which looked pretty good and was only $8.99/lb. For 3 people I got 1.23 lbs, which was a pretty good amount with just a little leftover.
with Fresh Tomatillo Salsa and Grilled Vegetables
The actual salmon part of this recipe doesn't take a lot of preparation because you'll top it with the homemade salsa. I just rubbed about 1-2 TB olive oil over the salmon filet, as well as a little salt and pepper. You can make the salsa ahead of time if you'd like, but make sure it's done before you put the salmon and veggies on the grill because all of the chopping definitely takes longer than it will to cook your grilled foods.
1/4 cup finely chopped red pepper
1/4 cup finely chopped red onion
2/3 cup pureed tomatillos (3 small in food processor)
2 cloves garlic
2 medium tomatoes, chopped into small pieces
1/2 lime, juiced
1/2 tsp salt
couple grinds of fresh pepper
1 Tb fresh cilantro, chopped
1 stalk scallion, chopped
1/4 cup frozen corn
Serve right from the grill and top the salmon with the fresh salsa and a couple slices of avocado! A perfectly healthy summer meal! Feel free to serve with a starch if you'd like - or just with the tortilla chips for the salsa on the side.