What better way to enjoy fresh summer vegetables than with this recipe provided by chef John Reis of Hilton Harrisburg?
(4) 5-6 oz Salmon Fillets, skinless
1 T salad oil
Salt and pepper to taste
Toss the salmon with the oil, salt and pepper and the chopped parsley and place on hot grill, grill for about 1 minute, turn salmon in opposite direction and grill for another 1 minute (this will give the salmon good crisscross lines). Turn over, pull the lid down and cook for another 3-4 minutes.
To serve, place on dinner plate with some grilled zucchini and summer squash and top with the chopped salad.
Mediterranean Chopped Salad
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1 Teaspoon chopped garlic
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
Juice of 1 lemon
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Combine tomatoes, cucumber, scallions, parsley, garlic, olives, oil, vinegar, lemon juice salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.