Simple Saturday Salmon Seems So Superb Since Spring Surfaced

I'm not sure what most of the world's weather is like right now, but in our neck of the woods nirvana has descended. If you're a hater for our perfect 80ish degree January weather with brilliant sun and spring bloom...

Tree blooming on January 28, 2012 SERIOUSLY, NO I REALLY MEAN IT!!!

... just remember that come mid-July Hades will descend and toast us for about 12 weeks while the rest of the world is... well presumably less toasted than this...

Palm Springs Hades - YES THIS IS A PICTURE JAKE TOOK!

... and even though it is so perfect right now, this time last week it looked like this...

Great Hurricane Force Wind Storm of 2012

... as far as I know, NO ONE was bragging about our perfect weather last Saturday!

So, since it's so nice (right now), some simple salmon Saturday seems so superb since spring surfaced... the TEN S's of Patrick's blog - LOL!

I have several salmon recipes I plan to post...  I'll start today's Salmon Saturday with this...

Grilled Salmon on Mixed Julienned Vegetables

We always have the wild caught flash frozen Coho Salmon in our freezer. Perfect single portions.

METHOD AFTER THE JUMP...

Here's what I did...

1. Rub salmon filets with olive oil and season with cracked pepper and kosher salt
2. Grill salmon skin side down on grill - caution, salmon cooks fast and is best cooked medium rather that well done - otherwise it tends to dry out. 
3. Julienne cut a mix of red, green, and red peppers along with cucumbers and red onion. 
4. Toss medley of veggies with Temecula Olive Oil Company White Balsamic Vinegar with Honey and Temecula Olive Oil Company Olive Oil with Citrus
5. Season veggies with a touch of kosher salt
6. Place grilled salmon on top of veggies
7. DEVOUR

What's fun about this dish is you can embellish the veggie medley with all sorts of things. You can add Calamata Olives, Feta Cheese, or add some citrus slices, or herb it up with minced dill and some lemon juice.

WINE: With mine, an unoaked Chardonnay, Chablis, or  Sancerre would work nicely. If you add more pronounced spice, a Pinot Noir or Grenache would work nicely.

GET CREATIVE - HAVE FUN!!!