Tag Archives: tomato

Seared Salmon Salad with Grilled Tomato and Avacado

Summer!

This was another summery grilling inspiration.  I had a hankering for seared salmon and figured to keep it light by having it on a salad with an oil based dressing.  I also decided to spruce up the salad with some methods that I had never tried and some that were truly experimental, but worked out.  This turned out much better than the last post, but we give you the truth here!

First off the primary ingredient, the salmon.

It did have the skin on it and I had an idea of how to get it off.  I have tried to cut it off, but I always feel like I lose so much in the difficult process.

All dressed up and nowhere to go!

I sprinkled a store bought cajun seasoning on the meat side only.

Next was to prep some of the other salad ingredients.  The first was to prep a foil packet of walnuts, sliced garlic, oil, and salt and pepper.

Ready for the grill

I had never roasted walnuts and garlic on the grill like this but it worked out.  This packet went right onto the grill for about 6-8 minutes each side.  The flavors intermingled well and I threw them right on the salad though I know some would be weary to throw the roasted garlic on the salad.  Feel free to discard it or recycle it for another dish, but I think that it worked out well and was not too overpowering.

Post Grill

That was one of the new methods mentioned, the next is also a new method and one that was truly experimental and I was not sure if it would work out.  I sliced 2 tomatoes in half and an avocado in half, sprayed them with a little oil, sprinkled with a little salt and pepper and then……

Whats next?

Probably not a big surprise, but right on the grill face down!

It worked out just fine and I would suggest it and try it again myself!

Maybe a minute or two less next time though

I wasn’t sure how the avocado would fare on the grill and it could have used a minute or two less but I was able to peel away some of the burnt parts sort of like peeling the blistered skin of a roasted red pepper.  I sliced them and added them to the salad.

Back to the salmon.  I was planning to sear it and placed it skin side down first.

Ok, I forgot my plan and put it down meat side for a second.

Once I flipped it after a few minutes, the skin came right off which was the hopeful plan!

Skin came right off. Nice!

Once the salmon was done, I sliced it and put it atop the rest of the salad ingredients.

We used some olive oil and vinegar as a dressing, though much wasn’t needed since there were so many great flavors.

In addition, I threw a little bit of goat cheese on the salad.  The warm salmon and grilled veggies melted it a bit and the creaminess tasted great.  Overall, was a good meal.

Greek Feast!

If you are a fan of Greek food I am pretty sure you will really like this meal. It is relatively easy to prepare and the flavors are intense and extremely satisfying. We made gyro burgers, which were composed of ground beef and lamb as well as some traditional Greek spices. We also prepared homemade tzatziki sauce and  a Greek salad of tomato, cucumber, red onion and fete cheese. It all went well together and you could also serve the burgers in a pita or flatbread if you so desired.

I will begin with the tzatziki sauce, which is a traditional sauce served with gyros that is made with yogurt and cucumber and is awesome.

The key ingredient here is mint. Luckily mint grows like weeds and we have plenty growing outside!

I just combined all the ingredients and let it chill in the refrigerator while we prepared the rest of the meal. Below is a pic of the final product. Not only is this a great sauce to put on whatever you please, really, but can also be served as a dip with pita or veggies. It is so good.

Along with the burgers we also prepared a Greek salad. I love this salad, especially in the summer when the vegetables are nice and fresh. It is a great accompaniment to any meat, really, and goes particularly well with the strongly flavored lamb.

Now, on to the burgers! I’ll let the pictures do the talking here….

The meat had a gyro like consistency as you can see below (sorry, it’s a bit blurry) and of course the flavor was right on.

Give this one a try!

Recipe for Gyro Burgers

Tzatziki

Greek Salad

Grilled Balsamic Flank Steak

As I flipped through the May issue of Cooking Light I came across recipes for grilled balsamic skirt steak with accompanying sides of tomato, onion and blue cheese salad and garlic sauteed spinach. In! Love at first sight. I felt pretty confident this meal would be a winner and it really was! It’s a great summer time meal and has that complexity and flavor to it that would make any guest think you spent hours in the kitchen, though you secretly know just how easy it was.

For our version of this recipe, we used flank steak instead of skirt steak, since that was what we had in the freezer. For those keeping tabs, it was a beautiful grass-fed flank steak from Trader Joes, Yum.

The marinade for the steak was a little on the sweet side. The ingredients include balsamic vinegar, Worcestershire, brown sugar and garlic. The flavors of the marinade were probably my least favorite part of this meal, ironically though it was what drew me to the recipe in the first place. Next time I think I will go with a standard teriyaki or soy marinade. I like the salt, what can I say. Still though, steak is steak, and so it was still awesomely delicious. The great flavor was intensified by Greg’s masterful slicing- diagonal, across the grain, and very thin- which created extremely tender, melt in your mouth bites of steak. (A true testament to this was that the steak was even good and tender the next day, cold, on a salad!)

In addition to the mouth watering steak, were the fabulous sides that accompanied it. Simple, yet delicious.

The spinach, which I dubbed ‘garlicky spinach’ (so creative, I know), could not be easier to make but tasted so good. We have spinach pretty frequently and often saute it. But for some reason, this spinach was above and beyond what we typically have. It included thinly sliced garlic that first cooked in butter. mmm.

The other side was incredible and so easy to make! Some halved grape tomatoes….

…some minced vidalia onion…

…some vinaigrette…

…blue cheese…

…all stirred together. I make similar side with feta but the blue cheese was an ingenious addition. I really loved this! Next time I make it, I may add some lemon juice for a little more acidity. I used red wine vinegar, though the recipe called for white wine vinegar, which may be why it was quite as acidic as it should be. The vidalia onion was also a pleasant surprise, as I typically would use red onion in this type of side. It’s a much more mellow onion than the onions I typically use and worked nicely not to overpower the tomato and blue cheese.

Here are some more glamor shots of the meal 🙂

Needless to say I really liked this dinner. All the flavors, textures and temperatures of everything worked so well together. The sweetness of the steak was countered nicely by the sharpness of the blue cheese, the flavorful onions, and garlicky spinach. The soft texture of the steak balanced by the crunch of the salad and warmth of the spinach. I could really go on and on… try it and you’ll see!

Recipe for Grilled Balsamic Flank Steak

Recipe for Garlicky Spinach

Recipe for Tomato, Onion, and Blue Cheese Salad