Grilled Salmon with White Beans and Arugula Salad Plus MVK’s *Like* of the Week

I don’t have much to say about this recipe except it is absolutely perfect for this time of year! Salmon almost begs to be grilled and with a quick side salad, it’s fancy enough to serve to guests and is a superfast meal you can make in 20 minutes!

Since you already have some greens, you could serve some warmed bread as a side or some freshly sliced tomatoes with some torn fresh basil and a dribble of olive oil and your favorite vinegar. Dessert can be some fresh berries with cream.

Can you tell I love cooking and eating this time of year? 🙂

salmon

Grilled Salmon with White Beans and Arugula Salad
This recipe first appeared in the June 2016 issue of Cooking Light magazine.

1 tablespoon chopped capers, rinsed and drained
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon minced fresh garlic
1/8 teaspoon ground red pepper
1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
Cooking spray
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
4 cups loosely packed arugula
1/2 cup thinly sliced red onion

1. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.

4. Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.

peaches

(Photo by Andar Sawyers for the New York Times)

MVK’s *Like* of the Week: When is Peach Season?
I read this recent article in the New York Times with interest. Peaches are one of my favorite summertime fruits, along with red raspberries and local strawberries, but often I find they are either mealy or just never ripen. A good peach is hard to find! The article discusses the fruit’s season with experts and clears up the mystery a little bit. (Psst, for those of us in the Northeast, buy and eat them after July 4th!)

 

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Grilled Corn Salad Plus MVK’s *Like* of the Week

sunrise
This is one of my most favorite times of the year. I come home from the farmer’s market with my bags overflowing with greens, squashes, cucumbers, herbs, and onions. Fresh peaches and berries are finally available, too. Dinners are made up of lots of vegetable dishes, trying different recipes and ways to bring new life to an old favorite. Soon it will be corn season and this year I have a delicious recipe for you to try.

A couple of years back, I saw a recipe that called for adding a spritz of fresh lime juice and some chopped cilantro along with the usual butter to an ear of corn. I love fresh corn, but to be honest, it’s not the easiest thing in the world to eat, and plus it gets caught in my teeth. But I love it and will never stop eating it. When I picked up a couple of ears at the store, I recently thought about taking that recipe, changing it up a little bit, and turning it into a salad! And instead of boiling the corn, roasting it on the grill.

This is another one of my recipes that has no measurements, just fix it to your own palate. I like this dish when it is barely warm; the butter and lime juice melded with the cilantro gives a little sweet sour flavor. If you don’t have fresh corn, you can skip the grilling step and warm the corn on the stove and make the salad that way, but roasting the corn gives it an earthy taste that is to die for.

And you can get in the driver’s seat and use this as a base for a grain or bean salad, or add some grilled diced zucchini or summer squash. Peas? Yup, those would be good too. Meat lovers, this goes great with steak, pork, and chicken. if you are a cilantro hater, you could substitute fresh basil. While this has a couple more steps than just boiling some corn, I think it is worth the extra effort!

corn sal2Grilled Corn Salad

Corn, shucked and all silk removed
Butter (vegans, this can be omitted)
Fresh lime juice
Chopped cilantro, a couple of tablespoons
Chopped fresh scallions, if desired
Salt and pepper

1. Heat a large pot of water on the stove and bring to a boil. Add the ears of corn and boil for just three minutes. Remove and set aside.

2. While the water is getting ready to boil, prepare the grill. When the corn is finished bar boiling, put the corn on a oiled grill and continue to turn the corn cobs over until slightly charred (about ten minutes or so).

3. When the corn is cool to the touch, take a large mixing bowl, stand the corn cob up vertical with the flat side on the bottom. With a sharp knife, cut the corn from the cob. In the bowl, add the butter, lime juice, cilantro, and scallions, if using, salt and pepper. Serve just slightly warm.

 

corn cobsMVK’s *Like* of the Week: Don’t Throw Away the Corn Cobs! Funnily enough, as I’m working on this recipe, I spotted this story on what to do with used corn cobs! Mine ended up in the compost pile to be a meal for a lucky raccoon or deer, but these are great suggestions for future recipes!