Monday, April 7, 2014

Salmon for Easter

The Headlines:


Easter is almost here!

I have the perfect Easter recipe for you.



Easter is around the corner and if you're like me, you need to figure out what you're family or your guests will be eating!  You're in luck - I have an idea!  Now, After working in the news business for almost 20 years, I know that Easter is a big "going out" day.  It ranks #2 behind…. can you guess it?  Mother's Day!  But for some reason, I like to stay home for Easter.  And this year, my dinner of choice is this…


It's a Sweet/Salty Spring Salmon dish.  And it is theeee perfect dinner for Easter.  Why?  First, just look at it!   The pink color of the salmon, the yellow corn and the purple of the blueberries - it just screams Spring!  Second, the taste is, most likely, unlike any salmon dish you've ever had!   Sweet but salty with a very light type of richness that plays a game of hopscotch every bite you pop in your mouth!  You and your guests will be pleasantly surprised!  Finally, it's the prefect dish to prepare outside, if your weather permits.  A delightful dinner on the patio might be just what Jesus (or the Easter Bunny) ordered!

By the way, as with everything I make IT's EASY!  Plus, my children think it's aMAZing!  We ate it a  couple weeks ago on a Sunday (we had leftovers) and by Tuesday they were asking to eat those!  Remember, they're 3 and 7!

Moving on… I know you're busy.

Here's what you need:
1 large good quality salmon filet (enough to feed 4)
1 1/2 cups yellow corn (cooked and cooled)
1/3 cup chopped red pepper
1/4 cup sliced green onions
3 tbspns fresh, chopped basil
2 tbspns maple syrup
2 tbspns lemon juice
1/4 tsp salt
1 1/2 cups blueberries
3 tspns finely shredded lemon peel
2 tspns cumin
1 tspn salt
1/2 tsp pepper

Here's what you do:
First get your grill ready (280 degrees) and salmon warmed up (room temperature - just pull from fridge)… while that's happening make your "salad".

In a bowl, throw in corn, blueberries, pepper, onion, basil, maple syrup, lemon juice and the 1/4 tsp of salt.  Gently combine and let it sit in your fridge.


Then in a small bowl, take lemon peel, cumin, tspn of salt and pepper - mix.


Once salmon is room temp, spread that mixture over the top of it.


When the grill is ready - put it on, indirectly, at 280 degrees, for about 2 1/2 hours or until the fat is starting to come out!  The lemon mixture should protect it from cooking too fast and keep lots of flavor in!  Below is the salmon ready to take off the grill.


When it's off, cut your portions and just sprinkle some of the "salad" right over the top of it!  Dinner is served.

Sweet/Salty Spring Salmon
The perfect Easter meal!  Pairing something light, like a caesar salad would work well with it.   Whatever you choose, trust me, you will not be disappointed.  Not possible.

Happy Easter!


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