We knew Michigan was gearing up for a hot, muggy week (warm up, lake…warm up!!). This was confirmed when I peeled off my work clothes just to throw on a muumuu to make dinner, sans all undergarments. It was just too, too hot. The house was registering at 79 degrees, but it felt every bit of 89 as I was standing over the stove making dinner. Had my asparagus not been on its last leg, I would’ve shelved the idea of cooking all together.
Before showering up to get clean for the night, Lily and I engaged in our nightly routine of hitting a tennis ball around in the driveway. And with my luck, here comes our neighbor with her kids to chat…me, still in my muumuu, sans anything underneath. I’m not easy to embarrass, but….how embarrassing. I just apologized for my attire and she laughed. Hopefully it was a genuine, “oh, I’ve been there” laugh, not a “who the heck do we live next to” laugh.
Despite turning on the air last night (and as a result, sleeping like a baby after my cool, relaxing shower), muggy weeks should be filled with dinners on the grill (I have a Pinterest board committed to “Grilled Perfection” even!). Healthy dinners on the grill. We throw everything we can on the grill (pizza, meat, veggies, you name it) this time of year.
This meal I referred to as baby brain food. Healthy omega 3 fatty acids from the salmon and heart-healthy monounsaturated fat-packed avocados. This meal is low in carbohydrate and high in good-for-you nutrition. It’s also very filling and ready in 20 minutes or less. In other words, we need to have this meal again pronto. Plus, it just looks good and perfect for summer.
- 4 (6 oz) skin on salmon filets
- 1 Tbsp olive oil
- ½ tsp salt
- 1½ tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp ancho chili powder
- ½ tsp black pepper
- 1 avocado
- ¼ small red onion, finely chopped
- Juice of 1 lime
- 2-3 Tbsp cilantro, finely chopped
- ¼ tsp salt
- Preheat the grill to 400 F. Brush the flesh side of each salmon filet with olive oil; set aside.
- In a small dish, combine the salt, cumin, paprika, garlic powder, onion powder, ancho chili powder, and black pepper together. Sprinkle the seasoning over the salmon and rub to cover the surface.
- Grill salmon, skin side down for 10-14 minutes or until flaky and cooked through.
- Meanwhile, mash the avocado along the inside walls of a small bowl until just slightly chunky. Mix in the onion, lime juice, cilantro and salt. Serve grilled salmon with ¼ of the avocado salsa. Serve immediately.
Why is this week dragging? 🙁