Summertime Salmon Salad

I know, it’s been a long time since I posted – Sorry!!

This summer has been crazy – I’ve now been at my new job three weeks and am just getting into the swing of things. I’m planning to back to regular posting asap!

First I have a wonderful and easy summertime salad to share with you. When we made it, we used the grill for the salmon, but it works just as well to fry it quick on the stove. The recipe is so simple but makes use of all the great produce available right now. And in interest of cutting down time in the kitchen and spending more time outdoors, we used store bought dressing to top our salads (my favorite is Newman’s Own Lite Sesame Ginger Dressing) Thanks momma for sharing this wonderful meal with me 🙂


Summertime Salmon Salad with Goat Cheese

serves two


2 salmon filets of desired size

1 1/2 cup chopped white mushrooms

1 cup halved cheery tomatoes

1 cup shredded purple cabbage

1 cup chopped cucumbers

1/2 cup goat cheese

4 cups spinach

2 cups arugula

olive oil

salt and pepper

dressing of choice



Preheat your grill and rub salmon filets with olive oil and a little salt and pepper. Grill for about ten minutes (5 each side) until the salmon is cooked.

Meanwhile, prepare the salad by chopping all of your veggies. Divide the spinach and arugula between two large plates or bowls and top with veggies. Add goat cheese and top with the cooked salmon.

Dress with your favorite dressing and more salt and pepper if desired. Best enjoyed outdoors 🙂



Happy Labor Day (Grilled Figs)


Labor Day is a bittersweet holiday – sad because it marks the end of another summer, exciting considering the start of a new season. Plus it’s a great day to get together and grill some awesome food.

Here’s a simple but drool-inducing recipe.


Fresh figs, goat cheese, and honey


Heat up grill and place halved figs on grill (no oil needed). After about ten minutes flip and grill ten more minutes (depending on heat of grill). Take off and with a dollop of goat cheese and a drizzle of honey.

Serve as an appetizer but make sure to make extras – it’s hard to eat just one 🙂