Wednesday, August 5, 2009
Salmon with Heirloom Tomato Salad
This is a family recipe, and I just love it! It's super easy and pretty much a regular in our house. This recipe is for about a 16 oz piece of salmon.
I drizzle a little olive oil over salmon (about 1 tsp) and then sprinkle salmon with ground pepper, garlic powder, and onion powder. Grill on both sides to get those pretty grill lines. Spread a thin layer of stoneground mustard over top of salmon, put about 3 T capers (with juice) over the top and bake for 10 minutes in 350 degree oven. That's it!
Heirloom tomato salad: Toss cherry tomatoes, about 16 oz, (heirloom varieties of your choice) with 1-2 T balsamic vinegar, 1/4 cup diced red onion, 3 T chopped fresh basil, and chill. I also served this dish with some steamed broccoli. 4 1/2 oz of Salmon is 3 blocks protein, but I can't eat that much! Salmon is filling, so I divided the salmon into approximately 3 oz portions, for a 2-3 block dinner. Very satisfying and full of omegas!!! Enjoy.