By Tracey Seaman
The unofficial end of summer is here and with it the dreams, the parties, the grill outs, the sunburns, the long lines at the airport and the crowded highways—these are all but memories now or rather Instagram memories….
To go out with a bang not a whimper, try this super effortless, nutrition-packed, Delicious (with a capital D) menu of Grilled Wild Salmon with Avocado and Pickled Ginger, served with a mixed green salad and a classic grilled Crostini with Garlic and Olive Oil. One of the world’s healthiest foods, salmon bursts with Omega 3s, vitamins B6, B12, D and an antioxidant called taurine, an amino acid often added to energy drinks. This is paired with a chunky guacamole and pickled ginger—both nutrient dense—and grilled Italian bread rubbed with good-for-you garlic and olive oil. Add a frosty drink and a ball game on TV, and you have yourself a perfect Labor Day weekend menu.
Labor Day Menu Featuring Salmon & Avocado
Mixed Green Salad with Tahini Dressing
Last of Summer Berry Trifle
Step 1: Preheat the grill.
Step 2: Slice the bread and brush with oil.
Step 3: Make the guacamole and chill in the fridge.
Step 4: Drizzle salmon with avocado oil and place on grill, skin side down.
Step 5: Cook for 3 minutes then add crostini on the outer perimeter of the grates.
Step 6: After 3 minutes turn bread over and cook for 2 more. Turn off grill.
Step 7: Transfer salmon to platter and let cool.
Step 8: Rub each slice of bread with garlic and sprinkle with sea salt.
Step 9: Plate, serve, eat, love. #IEatClean
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Grilled Wild Salmon with Avocado and Pickled Ginger
- 2 ripe Hass avocados
- 2 tablespoons freshly squeezed lime juice or lemon juice
- 1 very small red onion, finely diced
- Sea salt and freshly ground pepper
- 2 (8-ounce portions) Sockeye salmon, 1/2-inch thick and 7-8 inches long
- Avocado oil
- ¼ cup or more drained pickled ginger
- Balsamic glaze, for drizzling
- Halve, pit and dice the avocados and transfer to a medium bowl. Stir in the lime or lemon juice and onion and season to taste with salt and pepper. Chill until ready to use.
- Preheat the grill to medium.
- Drizzle the salmon with avocado oil and sprinkle salt and pepper on top. Add to the grill skin down, cover and cook until edges are light pink and centers are warm but still opaque, 7 -8 minutes. Transfer salmon to a platter and let cool.
- Transfer to plates and serve with avocado and ginger.