Sunday was Todd's real birthday so for lunch I made his favorite hamburgers. For dinner we had garlic mashed potatoes, green beans, and a new recipe for salmon. The salmon was amazing (I'll include the recipe at the bottom), and it was fun to have DJ over as well. Ruthann stopped by for cake...or in this case fruit pizza. Overall it was just a nice relaxing day. We did get Todd some camping stuff for his birthday so it looks like we are all set to go camping. Hailee was most excited for the camping lantern. Hailee loves birthdays and she doesn't even care if they are for her or not. She loves picking out presents for Todd and she was a little disappointed that he didn't get a pinata for his birthday.
Grilled Salmon with Spicy Honey-Basil Sauce
Cook this grilled salmon with spicy honey-basil sauce on the backyard grill or under the broiler for a quick and easy dinner. Cook salmon that's 1/2 to 3/4 inch thick for 5 to 8 minutes total; cook salmon that's 1 to 1 1/2 inches thick for 8 to 12 minutes total. When broiling, keep fish 4 inches from flame. You can buy salmon as fillets or as steaks. Skin on the fillets comes off easily after cooking. Aficionados consider king (aka chinook), sockeye (aka red), and coho (aka silver) to be the tastiest types of salmon. Per serving: 253 calories; 27 g protein; 14 g fat; 4 g carbs; 1 gIngredients
- 2 tablespoons pine nuts, toasted
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup packed fresh basil
- 2 cloves garlic, minced
- 1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
- 4 skinless salmon fillets, 4 ounces each
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup watercress leaves, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and ground white pepper, to taste
Directions
- Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed. Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.
- Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.
- Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.
- Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade. Garnish with bell pepper and watercress mixture before serving.