This weekend summer officially started- school let out, the days stretch out with endless opportunities, and the sunsets even seem to sigh with relief. It’s in these lazy days where I find myself wanting meals that are bright and fresh. I find this to be especially true this year, since I’m trying to eat healthy and nutritious for bambino and myself!
So this weekend, I whipped up a Summer Salmon Salad. Super easy and super delicious.
2 Salmon Filets
2 TBSP Applewood BBQ Sauce
Mixed Baby Greens, Organic and well rinsed.
1 cup grape tomatoes, halved
1 avocado, diced
1 cup corn (drained if canned, thawed if frozen)
Your favorite salad dressing- for this, I like sesame Asian. Kevin likes to just add more barbeque sauce.
Preheat your oven to 400 degrees, and on a foil lined baking sheet, brush 1 tbsp of barbeque sauce on each salmon filet. Let them cook for 15-20 minutes.
(Sometimes, I make this step easier and buy Sea Cuisine’s Applewood Smoked Salmon.)
And if you visit their website, you can get a coupon! http://www.seacuisine.com/coupon/
In the meantime, saute up your 1 can of corn in a skillet over medium heat. I usually start this when there’s about 8 to 10 minutes left on the salmon, tossing occasionally so they don’t burn.
In the last few minutes, slice your tomatoes and your avocado.
When the salmon is finished, flake it up with a fork. Assemble your salad, and you’re good to go!
What are some of your favorite summer salads?