After a weekend of frozen rum drinks, vodka jello stuffed watermelon and birthday cake (it was Bruce’s friend’s
21st 30th birthday), this Sunday night dinner demanded a healthy meal. And after 5ish hours in the car on the way home from Tahoe, it would have been so easy to click into that Sprig app and have dinner meet us at the door. But Bruce and I battled the Sunday night Whole Foods crowd for supplies. Salmon has become our go-to protein. So we didn’t try to reinvent the wheel tonight, but the super flavorful dressing made this recipe a keeper.
After some discussion / collaboration, we came up with grilled jalapeno, cilantro, lime yogurt sauce as a dip for some sweet potato fries… though it ended up getting dumped on top of everything on my plate. It’s delish.
After dinner, with the help of a little wine, a lot of ranting to himself, and no instructions, Bruce successfully built a bar cart!
Success! (I’ll sneak some peonies and striped straws onto it at some point)
Jalapeno & Lime Salmon
1 pound salmon
1 jalapeno, seeds removed and minced
1 lime, zested
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper
While gas grill is heating up to medium-high (or oven is pre-heating), combine jalapeno, lime, garlic and olive oil in a small bowl. Add about 3 dashes of salt and pepper to the bowl and stir (you can always add more to the final product). Spread sauce on top of the salmon and cook skin side down. If grilling, cook for 7-8 minutes on first side then flip over to finish cooking for 3-4 minutes.
Grilled Jalapeno, Lime & Cilantro Yogurt Sauce
1 cup 4% Siggi’s Plain Greek yogurt
2 teaspoons lime juice
2 tablespoons cilantro, chopped
salt and pepper
Stir all ingredients together in a bowl and chill until serving. Make an hour or two ahead of time to let flavor intensify. Put it on anything and everything.