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This was our BBQ Salmon dinner from my weekly meal plan. As you can see it turned out great! Here is all I did…
Go here to see my BBQ Salmon recipe from Cooking Light Magazine. I substituted the pineapple juice for mandarin orange juice (all I had on hand), but you could use regular old OJ from the bottle too!
The couscous was from a few days ago and so was the red pepper. I just diced up the grilled red pepper (peeled off the skin), and mixed it with the couscous and some fresh parsley, voila!!
The corn was a great deal at Publix ($.20/ear), so we have been grilling that all week.
**Tip for the grilled corn: Drizzle with olive oil, salt and pepper. Once it comes off the grill lightly sprinkle with a little chili powder and squirt a fresh lime on it. This is so good, but I usually cut it off the cob and eat it this way!
Finally, I made a yummy garden salad, from my garden! The tomatoes, cucumbers and squash are starting to come in and they are wonderful! So each night we may stray from the menu plan according to what our garden produces. (See our garden harvest pic below.)
So, what are you having tonight?
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Our Garden Harvest this week:
The red onion wasn’t part of our garden (I wish!), happened to be on the counter and got put in!
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
