Nate & I picked up some fresh Alaskan salmon at the farmer's market this weekend. If you've only ever had frozen, farm-raised salmon from the grocery store, you REALLY need to get some fresh caught salmon! The taste is completely different, and much better.
My favorite way to eat salmon is grilled on a wood plank. The wood adds a great smoky flavor (and scent) and also keeps the salmon from falling through the grill. Nate prepared the salmon by spreading a layer of homemade pesto sauce, then adding chopped onions and lemons on top.
We put the salmon on the grill for about 10 minutes, while I made the bbq okra I first made a couple of weeks ago. Then we added the okra skewers to the grill for another 10 minutes or so. The okra was on the top of the grill so it cooked a little longer than the first time when I had it directly over the flame.
We also made a mixed green salad with spinach, green leaf lettuce, mizuna, arugula, sliced radishes, chopped tomatoes and cucumbers, fresh farmers cheese, and topped with the homemade balsamic basil salad dressing. Somehow I did not get a picture of the salad creation. I picked up the farmers cheese at Udder Delights when I picked up my CSA bag this week. It is fresh made from the milk from Superstition Farms and is simply delicious. It is flavored with garlic and pepper, and added a lot to the salad, but is also lovely on crackers. Overall it was a very filling yet healthy meal!