So here it is, almost April, and last night I couldn’t take it any more. I had to have something cooked on the grill instead of in the oven, so I begged my husband to shovel out the grill. Most of our snow is melted, but our backyard faces north, and the part right up against the house is cold and shady and usually doesn’t thaw out until late in March. Except this year it will probably be Memorial Day.
You know that point in the winter into spring season when you just can’t stand to have another soup, stew, squash…. Yeah. I’m so there. I just want to turn my oven to the “clean” setting and turn it off until next fall. I have a pretty good feeling I’m not quite done with soups and stews just yet, but today, we’re grilling.
When I was buying fish at Whole Foods today, I noticed that they have Wild Salmon listed on the board for early May. Hooray! I love the deep, gamey flavor of wild salmon, and we eat lots of it when it’s in season. For the rest of the year it’s farmed salmon, because I don’t care for frozen wild fish, and farmed is much more in my budget. If you’re buying your fish from a store that’s committed to environmentally responsible aquaculture, I think farmed fish perfectly fine. It’s generally just as nutritious as wild fish, and in the case of salmon, it’s a good source of omega-3 fats.
I love serving salmon on a bed of greens, so that’s what I did here. The orange segments add some lovely color and their sweetness balanced out the the spicy maple chipotle dressing I made. Sweet potato straws were from Edible Perspective and my oh my, were they good! Definitely worth turning the oven on for.
Have you started grilling yet? Those of you in CA, NV, and AZ don’t count 🙂