ah, summer. there are many things i love about you, but grilling is one of the best. a quick trip to wegman’s resulted in the spontaneous purchase of fresh salmon fillets, a handful of zucchini & heirloom tomatoes, two overripe avocados on sale, and a french whole wheat batard.
after a quick marinade made of limes, garlic, cilantro, red pepper flakes and olive oil, the salmon was ready for the grill (the tempeh got the same marinade treatment, too). i cooked mine about 8 minutes each side on moderate heat. the grill i used was small (and unreliable), and therefore my advice is no good for you. the zucchini was sliced lengthwise and was doused with the juice of a lemon, salt, pepper, cumin and a bit of olive oil. after throwing those on the grill, i mopped up the leftover juices with the bread, and threw that on the grill, too. the lemon gave the bread a nice tang.
see how small the grill was? i had to cook in batches, which meant that i had eaten nearly half the plate of zucchini before the salmon was done. whoops.
oh yeah! i made guacamole, too. from scratch, because that’s the ONLY way to enjoy guacamole. despite the slight overripeness of the avocados, this turned out spectacularly. 2 avocados + the juice of 1 lime + 1/2 finely diced red onion + red pepper flakes + 1/2 cup packed finely minced cilantro = pure, unadulterated heaven. i like my guac chunky, so all this really needed was some light mashing & mixed with a regular ol’ fork. if you like a smoother consistency, throw it in the food processor and pulse.
i could eat this stuff with a spoon, straight-up, somewhat like my gluttonous peanut butter jar tactics. the guac was excellent on the salmon, but it’s nice to let it shine on its own with some unsalted blue corn tortilla chips.
have a lovely friday, all! xo