Grilled Salmon and Rhubarb Zucchini Bread

I love salmon. I order it in restaurants, I make it at home, and I wish I fished for it! Well, maybe not the last part. I would say that it's my favorite fish, and it's so good for you, but due to the price I make it sparingly. Since King Salmon has a short season, Alaskan Coho is the most readily available and can be purchased during the summer months at the grocery store for around $8.00/pound. Unlike the former, the latter is somewhat drier but can still be succulent and moist when prepared with care.

Start off with preheating a hot grill ~450 degrees. I like to use a small metal pan and fill it with 3/4 cup of mesquite smoke pellets. In about 10 minutes, a rich whiff of smoldering mesquite will let you know your grill is ready! To avoid burning the skin or delicate edges of your fillet, use indirect heating by leaving one burner off. So, if you have three burners, turn on the outer two, leaving the middle one off for a place for your salmon.

Prepare your salmon fillet by placing it on tin foil (for easy clean-up) on top of an old cookie sheet. Pat your salmon dry, then lightly sprinkle it with olive oil to lock in the juices. Top with seasonings of your choice, as well as sliced onions. Grill for about 15-20 minutes, or until the meatiest part is opaque when tested with a fork. The trick to maintaining the moisture is to cook it hot and quick, rather than a slow bake.

Asparagus makes an easy and fancy side dish for salmon. The contrasting color is eye-catching, and the crispness compliments the buttery texture of the salmon.

The best asparagus are the thin pencil-like ones. They're tender, and don't have the fibrous core that the larger stalks have. Sometimes, the less to chew, the better!

Trim off the bottom 3" and lay flat on a cookie tray. Drizzle and swizzle with just enough olive oil to lightly coat them, then sprinkle with salt and pepper. Cook at 450 degrees for 6 minutes, giving the pan a quick shake half way through. You don't want to overcook your asparagus. Nothing is worse than a limp little stalk.

Voila! Here's your meal in 30 minutes! Add a side of rice to the plate, and you have an easy, healthy, and extremely appetizing meal that looks like you spent hours preparing :)

As tasty as dinner is, we all know the true reason we eat it--to get to dessert! In the summer, zucchini are as prevalent as dandelions and seem to grow just about anywhere. They saute up nicely to pair with a meat dish, they hold their own in soups and salads, and they're sweet enough to be among the few choice vegetables that make their way into desserts!

For a twist on a classic, try replacing one cup of zucchini with one cup of diced rhubarb in this delicious zucchini bread recipe!

Even if you're using a Kitchen Aid, or mixer, always blend your dry ingredients together first to avoid any clumps that may happen by directly adding baking soda or baking powder to your wet ingredients. It's quite a shock to bite into a savory dessert, only to be greeted with the bitterness of an unblended ball of soda or powder!

Grease and flour the bottom of two bread pans, and bake at 350 degrees for 60-70 minutes.

Although it's so hard to resist delving into the bread the minute it's out of the oven, it really does hang together better for cutting if you let it rest for 10 minutes first. I also like to butter the top of the bread (okay, cake!) to soften the crust.

Don't forget the shopping list!

Mesquite Smoked Salmon

1 pound salmon fillet

Olive oil

Sliced onions

Salt and pepper to taste

Seasonings, optional

Roasted Asparagus Tenderlings

1/2 pound asparagus

Olive Oil

Salt and pepper to taste

Sautéed Rice and Noodles

1/2 cup onions, diced

2 tablespoons olive oil

1 cup rice

1/4 cup fino noodles

2 teaspoons chicken bullion

2 cups water

Sauté onions, rice and noodles in olive oil until slightly browned. Add bullion and water. Cover and cook on low for 20 minutes.

Rhubarb Zucchini Bread

1 cup butter, softened

2 cups sugar

3 eggs

1 tablespoon vanilla

2 cups grated zucchini

1 cup diced rhubarb

3 cups flour

1 tablespoon cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

From one hearty appletite to another...happy cooking!