Good morning to all! Well we made it through another Monday and life is all good, and I hope everyone is doing great this Tuesday. It is smoking hot and humid here; this summer weather has been really crazy. So hot in fact, that my wife’s car tires left impressions’ in the garage; Crazy!! Anyway, I’m getting ready to go on a little trip, so I will be off the air for six days. I’ll be back next Tuesday with a vengeance. I ‘m wishing everyone a great week, and I’ll talk to you next then! Today’s recipe is super-fast; we’re talking about a 20 minute time frame, very healthy and fresh. It can be served with grilled chicken, salmon, or shrimp, all these proteins cook fast. So be careful, don’t over-cook them. So without further a due here we go. Always remember just have fun, and enjoy the quality time with your friends and family no matter how hot it gets!!!
Grilled Salmon with Spinach and arugula tossed in a Pineapple Dressing
Salmon- 4; six to eight ounce fillets
Chili Powder- 2 teaspoons
Salt- to taste
Olive Oil- 3 tablespoons plus ¼ cup
Pineapple- 1 ¼ cups (cubed)
Cilantro- 2 tablespoons (fresh, chopped)
Orange Juice- 2 tablespoons
Apple Cider Vinegar- 3 tablespoons plus 1 teaspoon
Habanero pepper- 1 teaspoon (minced)
Garlic- 1 tablespoon (fresh, minced)
Jicama- ¾ cup (fresh, sliced)
Red Bell Pepper- ½ cup (fresh, sliced)
Red Onion- ½ cup (sliced)
Baby Spinach- 6 cups
Arugula- 2 cups
Method to the Madness
1) Pre-heat the grill over medium high heat. Season the Salmon with the olive oil, salt and the chili powder. Cook on the grill until done, about 3 minutes per side. Set aside.
2) In a food processor add half of the pineapple, cilantro, orange juice, vinegar, Habanero and, slowly drizzle in a ¼ cup of the olive oil with machine running. Blend well and chill.
3) In a large mixing bowl combine remaining ingredients and toss with the pineapple dressing. Save a little dressing for garnish. Divide the salad evenly among four plates, top with the salmon, and garnish with remaining dressing.