I can prepare salmon!

Yes, I have been cooking. No, I don't put time aside in my day to blog, even when I have a new find that I want to share. For this reason, there will be a really fabulous recipe using bocconcini coming very soon, but you'll have to wait because I first want to share last night's success!

We purchased a new grill on labor day. The hand-down from my parents was thoughtful and helpful for a while, but after a year in the ever-changing climate of central Maryland, the thing is on its last legs. The new grill is amazing, and we got an amazing deal when we purchased it. (As if I'd buy something that wasn't an amazing deal. Psh!)

In an effort to make the purchase worth our while, I've been planning lots of grilled meals. When I chose the following recipe for salmon (which I, of course, have tweaked) I didn't look closely enough to realize that it was supposed to be prepared on the grill. Thank goodness that all worked out easily!

Now, I love seafood, and I love fish of many varieties. However, I've always avoided cooking with fish because it can spoil if not used immediately, and because it smells awful until it's done cooking. I finally decided that I can live the rest of my life NOT cooking fish, and missing out on a very healthy meal option, or I can just suck it up and try. The (very helpful) seafood counter attendant at our grocery store suggested a wild atlantic salmon, which happened to be on sale. Wild salmon has a very different color than farm-fed salmon. Think pale-pink versus, well, salmon.

Okay, you're getting tired of reading all of this. I'll cut to the cooking bit. Here's a VERY EASY recipe for grilled wild salmon. Even if you've never cooked fresh raw fish before, you can do this and not mess up. I promise.

Grilled Lemon-Basil Salmon

2 salmon fillets (fresh, uncooked)
1 Tbsp. margarine, melted
1 Tbsp. lemon juice
2 Tbsp. minced fresh basil, divided

1. Place salmon fillets, skin down, on a piece of heavy-duty (or doubled) tinfoil. Pull sides of tinfoil up to create a boat-like shape around salmon.
2. Mix melted margarine and lemon juice together. Add half of minced fresh basil to mixture, pour over salmon fillets.
3. Wrap tinfoil securely around salmon. Place on grill (400*F) for 12 minutes, flipping occasionally.
4. Cooking is finished when salmon flakes easily with fork. Garnish with the rest of the minced basil. Add salt or pepper to taste.


My meal plan: Grilled Lemon-Basil Salmon, Green Beans with Dill, and Grilled Potatoes

By the way, if anyone has a really great turkey burger recipe, I'd love to try it out.