Being outdoors inspires farm to table cooking. The items made here were curated from farmer’s market. It is fun to focus on what is in season, which keeps changing! Feel free to change the vegetables here as you find them in season. You can go plant-based by using tofu instead of fish. It heats very well on the grill as long as it is on the oiled foil. Dinner served on the patio is a great idea while the weather is beautiful outside.
4 fillets of salmon, 3 ounces each
4 ears of corn
1 bell pepper
1 cup mushrooms
1 summer squash
4 cups arugula
salt and pepper
1 tsp olive oil
Garnish 1 lemon
Husk the corn and slice the kernels off the cob. Rinse and slice all remaining veggies in thin slices or strips. Grill the salmon and veggies side by side on oiled foil until done.
Serve the grilled fish and veggies over a bed of greens. Squeeze a fresh lemon over the top of all and serve with more fresh lemon wedges.
DISCLAIMER: These statements have not been evaluated by the FDA. The information is for informational purposes and is not intended to treat, diagnose or cure any illness. Consult a physician before taking any action.
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