Grilled Salmon & Avocado Salad
I've been signing out as an attending for two and a half weeks and counting. So far, the transition has been going as smoothly as I could have hoped. It's been a busy couple of weeks, but I'm fortunate to have a lot of support from familiar faces, which has been really nice.
Meanwhile, the sounds of summer are everywhere - a sizzling grill, the smell of charcoal, sprinklers whizzing, kids laughing, bugs everywhere...this is it! We recently went to get a Connecticut lobster roll (S's favorite) at a nearby lobster shack.
Below is a simple grilled salmon recipe. All you'll need is a simple marinade, in which the salmon sits for about an hour. The grilling time is short, between 5-10 minutes, if you pick a filet that's approximately an inch thick. Pair with baby arugula, cherry tomatoes, and sliced avocado for a quick, flavorful, and nutritious salad.
1 lb wild-caught salmon filet
1 tbsp olive oil
1 tbsp thyme
1 tbsp brown sugar
2 tbsp soy sauce
1 tbsp minced garlic
1/2 tsp pepper
Red wine vinaigrette dressing (or other dressing of your choice)
1. Combine olive oil, brown sugar, pepper, soy sauce, and garlic in a small bowl. Brush evenly over salmon using a pastry brush
2. Sprinkle thyme over the filet. Cover and refrigerate for approximately 1 hour
3. Fire up the grill
4. Place the salmon on the grill, skin side down. Cook for approximately 3-5 minutes until the skin is begins to crisp. Flip and grill for approximately 3-5 more minutes until salmon flakes easily
5. Combine with baby arugula, cherry tomatoes, and avocado. Dress as you like and enjoy!
Thanks for stopping by. I hope you are enjoying the warm summer nights. S and I love to head outside and watch the sun set over our back yard. At dusk, there's a stillness, a sense of peace. The trees turn black against the sky, a buggy chorus starts, and if we're lucky, we catch the sound of a gentle breeze swaying branches and rustling leaves.
As a dear friend said to me recently, "Smile and breathe".