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 🙂



Grilled Swordfish with Nectarine-Onion Salsa

As promised, I have a new recipe for you today! One of my favorite part of the summer is al fresco eating, and what better way to enjoy eating outdoors than by cooking outdoors too. Although you can never go wrong with a classic BBQ, there are so many other interesting and fun things you can make on the grill. Like this swordfish with salsa. Not only do you grill the fish, you also grill the salsa toppings before slicing and dicing them.

Vegetarian or Vegan? Or just not into fish? Try this salsa on a grilled veggie burger or Portobello mushroom. It’s so good I used the leftovers to top my side salad (and eat on it’s own). The best part of this meal is you can grill and serve within 30 minutes, so you have more time to relax and enjoy the summer!


Grilled Swordfish with Nectarine-Onion Salsa

serves two (with extra salsa)


3 nectarines

1 red onion

2 tbsp olive oil

2 tsp Dijon mustard

1 tbsp + 1 tsp white-wine vinegar

1/2  jalapeno chile

1/4 cup fresh mint

salt and pepper

2 swordfish steaks



Preheat grill to medium heat. Quarter nectarines and onion. Place 1 tsp olive oil on a piece of aluminum foil, place nectarines and onion inside and season with salt and pepper. Wrap the foil around the fruits and place on grill for about 15 minutes or until soft and juicy.

Once cooked, remove nectarines and onion from foil and place on a cutting board to cool slightly. Combine mustard, vinegar, and chile in a large bowl. Chop up nectarines and onion and add to the bowl. Mix well, then stir in chopped mint and season with salt and pepper. Set aside.

Finally, lightly coat both sides of the swordfish steaks with oil and sprinkle with salt and pepper. Grill for about 3 to 4 minutes per side or until cooked through.

Top swordfish steaks with the nectarine-onion salsa and serve!


adapted from:

Lemonade Paloma

It’s the weekend! For me that means I’m less than one week away from college graduation. How did that happen?! For most people it’s a beautiful Saturday in June. Whoever you are, try this drink (it’s also good sans tequila) and drink up! Cheers to being alive on such a wonderful day.

The inspiration for this recipe is a paloma, which is tequila, grapefruit + lime juice, and club soda. I love the drink, but the extra tang from lemonade makes the drink more sweet and more sour at the same time. Delicious!



Lemonade Paloma

serves 2


3 ounces tequila

6 ounces grapefruit juice

6 ounces lemonade

1 ounce lime juice


2 wedges grapefruit


Mix all ingredients except grapefruit wedges in a cocktail and shake until combined. If you don’t have a cocktail shaker, mixing directly in the glasses works just fine for this recipe. Pour over into glasses over ice. Garnish with a grapefruit wedge and serve. Tastes like summer!