Hope you all had an amazing 4th and enjoyed the day off! With the fire ban that’s been imposed over pretty much all of Colorado right now, we didn’t have any 4th of July fireworks. But most of the day was beautiful, and my parents and Asher went to our local parade and then enjoyed a band afterwards. Later we grilled out and had a nice relaxing evening. Even though it wasn’t a big party, I still had a great day, full of both work, family, and rest…all of which were needed. May sound a bit boring, but with back to back travel, I was just happy to have some down time at home…it’s the homebody in me shining through. I tested some new recipes for an upcoming project, had dinner with the family, and then took the night off to do some online shopping for my trip to LA next week. Looking forward to some hot temperatures and sunshine in LA! How about you all? Tell me you did all the fun things, soaked up the sun, ate good food, hopefully had plenty of ice cream, a few cocktails and then watched the most amazing fireworks show. Please, please tell me all about it!
Since a lot of you may have indulged a bit yesterday (hello to this cake…), I thought I would share a super simple, very healthy, but very delicious recipe with you all today. I actually made this a while back and intended to share it before the 4th, but in the end this didn’t feel like a 4th of July recipe, and felt much more like an easy, any night of the week, dinner recipe. Probably because that’s just what it is. Sweet and spicy salmon with the perfect stone fruit filled avocado and corn salsa. Delish.
Some details for you all. First, have you grilled using a cedar plank? If not, this is the summer to give it a try. Trust me, it will change the way you grill. Cedar planks add so much flavor, so much. And? They make for a mess free, zero clean up dinner too. Yes, please. The key to cooking with cedar planks is soaking them before cooking. This will prevent the plank from charring too much and burning. If I can remember, I’ll start soaking my plank in the morning, but if I’m being honest, I usually forget and end up only soaking my plank for twenty to thirty minutes. It’s not ideal, but it works. Once the cedar plank has been soaked, the recipe comes together very quickly.
Season the salmon with lots of fresh ginger, a little lemon, garlic, and plenty of black pepper, then place on the grill. While that’s happening, make the honey soy glaze. Then brush the glaze over the salmon during that last few minutes of cooking. Twenty minutes or so later, the salmon is done, and all that’s left to do is toss together the salsa and eat. For the salsa, I used some of summer’s best produce: sweet nectarines, corn, and avocado. It’s almost more like a salad, but then it’s not. Either way you want to look at it, it’s the perfect topping for this salty, spicy, sweet, salmon. It adds texture while providing both sweetness (from the nectarine) and creaminess (from the avocado). This recipe is perfect for super simple Thursday, but really it’s great any night of the week. It’s also a nice recipe to entertain with. It’s so hands off and can be prepared in less than an hour. I love serving this with a good caprese and a side of grains like this quinoa or this pasta. Also, this is a great recipe to make on a Sunday or Monday night and then use the leftovers in a salad for lunch the next day. Just add flaked salmon, the salsa, and a bunch of greens to a bowl. Top with feta, nuts, seeds, or a light dressing and lunch is done. Love when you can get two full meals out of one recipe!
If you make this honey ginger cedar plank salmon, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this healthy recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
