2 Meals-Grilled Salmon/Salmon & Nectarine Salad
July21
Recipe: Grilled Salmon
Summary: Marlene Spiegel submitted this recipe to the Wildtree site. I adjusted for larger quantities so that the reserve Salmon could be used for a second “next-day” meal.
Ingredients
- 2 pounds Salmon
- 1 Tbsp. Wildtree Zesty Lemon Grapeseed Oil, #10228
- 3-4 tsp Wildtree Dill Blend, #10191
Optional Dill Sauce: - ½ cup Lite Mayonnaise
- ½ cup Sour Cream or plain Yogurt
- 2 tsps more of Wildtree Dill Blend
Instructions
- Heat a well oiled grill to medium-high heat
- Brush the salmon with Zesty Lemon Grapeseed Oil.
- Sprinkle with Dill Blend
- Grill for 2-5 minutes per side
- Set aside some of the salmon for the second meal- Salmon Nectarine Salad
Variations
Sprinkle Salmon with Wildtree Lemon Rosemary Blend, #10356, instead of the Dill Blend.
Recipe: Salmon & Nectarine Salad With Honey-Lemon Dressing
Summary: I found this yummy salad recipe in a Hy-Vee magazine, and substituted Wildtree ingredients.
Ingredients
- 6 cups Mixed Salad Greens
- 4 Nectarines or Peaches, pitted & sliced
- 1 ½ cups Green and/or Red Grapes, halved
- Reserved Salmon from Grilled Salmon Recipe
Dressing: - 1 Tbsp. Honey
- 1 Tbsp. Apple Cider Vinegar or a Wildtree Vinegar
- 4 tsp Wildtree Zesty Lemon Grapeseed Oil, #10228
Instructions
- Toss together greens, fruits and salmon
- Combine honey, vinegar and Zesty Lemon Grapeseed Oil
- Drizzle over salad
Quick Notes
For lunches to go: Transfer salads to individual containers. Pack in insulated lunch bags with ice packs to keep salads fresh.
Variations
Some may like to heat the salmon just before adding it to the salad at mealtime. Wildtree vinegar include Raspberry, Orange, Strawberry, Apple.
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