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I came home to this wonderful salmon dinner paired beautifully with a Cakebread, Sauvignon Blanc.

Salmon

  • grainy mustard
  • maple syrup
  • salmon fillet

We like to keep the skin on the salmon filet as it helps keep the fish together as well as prevents sticking. Check for pin bones with fish tweezers available at most kitchen stores for under $10. BBQ or bake for approximately 10-12 minutes

Corn Salad
I make this salad different each time depending on the season and what is freshly available.

  • 4 grilled corn cobs
  • tomatoes (in season)
  • chopped cucumber
  • seasonal greens
  • chopped feta

Dressing

  • 1/2 c olive oil
  • 1/4 c white balsamic or white wine vinegar
  • 1 tbsp honey
  • 1 tsp dijon
  • 1/2 clove garlic
  • splash of hot sauce
  • salt & pepper

Grill the cobs until desired char, cool and remove kernels with a knife. Chop tomatoes, cucumbers, greens and crumble feta. Mix dressing and use as needed

Plating – toss salad ingredients and put on the bottom of a plate and top with a slice of salmon and drizzle with maple syrup………Yum enjoy!

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