I ended up doing grilled salmon 2 ways – this way and also as a Coriander Dill Salmon (during colder months, I do that kind in the oven as well, with sauce baked on, which is also delicious! That recipe will come sometime during fall or winter). The salmon was perfectly grilled on both and the sauces provided a cool, refreshing touch that makes them both excellent summer entrees.
To go along with our salmon, I made up a Toasted Quinoa Salad w/Spinach, Toasted Almonds & Feta that came out great and paired nicely with both salmon options (recipe will be posted soon). Now that summer is coming to a close, I’m already brainstorming ideas for fall and, in particular, Thanksgiving. This will be the first Thanksgiving eating with the restrictions for IBS and GERD, so it will be interesting and challenging to create dishes as close as possible to our traditional favorites but taking into consideration the dietary restrictions for me. The goal is to figure out dishes that everyone will still love. Challenge accepted!
I hope you all enjoy the final days of summer and if you still have some nice weather, give this salmon a try to end summer on a refreshing note.