I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, July 27, 2019

Parmesan Salmon with Kidney Bean and Corn Salad

Keeping supper healthy and simple in this heat wave!
Expected to hit 31F today with a humidex of 38F!

For the salmon...
1 lb salmon fillet, skin on
1 tbsp olive oil
salt and pepper to taste
1 tsp smoked paprika
2 garlic cloves, minced
zest of 1/2 lemon
pinch of red pepper flakes
2 tbsps parmesan cheese
a squeeze of lemon juice

For the salad...
1 cup white kidney beans, rinsed and drained
1 cup kernel corn
8 fresh basil leaves, chopped
some fresh parsley and kale, chopped
1/4 cup olive oil
pinch of red pepper flakes
salt and pepper to taste
1 tomato, chopped
2 tbsps feta, crumbled
1 tbsp bacon bits

Prepare the salad ingredients and set aside. When ready to serve combine with the olive oil.

Place the salmon fillet skin side down on a greased baking sheet. Coat with salt, pepper, smoked paprika, garlic, lemon zest and red pepper flakes. Drizzle with olive oil then give it a squeeze of lemon juice and sprinkle on the parmesan cheese.

Heat grill to medium high, close cover and barbecue 4-5 minutes. Here it is below after 5 minutes. I was a little chicken to flip it whole so I cut it in half and carefully turned each piece over for an additional 3-4 minutes.

The aroma is to die for! The garlic and lemon and cheese combine to make an outstanding flavour!

We had some roasted potatoes here but the salmon and salad would have been great sans patates!

Serves 2

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