Summertime is here and that means, traditionally speaking, an ample amount of grilling! Sadly I have no balcony or backyard at the apartment and thus grilling indoors results in some smokey-ness… but I suppose if we were ever to eat the apartment, I could bill it as a ‘smoked apartment’ with ‘smokey flavour’… not that we’d ever be eating the dry-wall, so the point’s completely moot.
The boyfriend has been doing quite a bit of physical labour as of late for my family. I told him it’s like being a husband with none of the perks, constantly being asked to lift heavy things and whatnot- so I opted to say thanks in the form of steak. Like most men, he has a high appreciation for meat. As I don’t, I opted for salmon (yay, fish and fatty acids).
The char was strong, but I personally enjoy the char of grill, so some blackening was by no means a hardship. The addition of balsamic vinegar (fake, of course, I have yet to obtain a bottle of the real thing but it’s on my life’s to-do list… read the wiki for more information, and realize that the likelihood of your having had actual balsamic is, unfortunately, low) and olive oil- with some spice- took away the slight bitterness of the spring mix, making for a crisp, crunchy, summery dinner.
Grilled Herb Steak, Wild Salmon, and Summer Vegetable Salad
Ingredients (for two):
- 1/2 yellow bell pepper, hulled, cut into 1/8ths
- 8-10 cherry or campari tomatoes, halved
- 12 baby carrots
- 3 cups organic spring mix
- 2-3 tblspn organic canola oil
- 1.5 tblspn extra virgin olive oil for salad, 1 tblspn for meat
- 1 tsp balsamic vinegar
- 1/16 tsp cumin, coriander, salt, pepper for salad
- 2 tsp salt, pepper, paprika for meat
- 2 steaks (your choice of size) or 2 fillets of wild salmon (King or Sockeye) or mix-‘n-match proteins!
- Heat grill pan (not press) on medium heat and drizzle in 1 tblspn canola oil. Once grill pan is hot, place vegetables in pan (depending on the size of your pan, you may need to do this in batches). Sprinkle lightly with salt and pepper if desired. Flip over often, being sure to grill but not burn, getting as many grill marks as possible. Add extra canola oil as needed when the smoke becomes excessive. Set aside on a plate once complete (tender, soft but not falling apart by any means, and with char marks)
- For meat, rub on paprika, salt, and pepper, then brush on olive oil and place on grill; then repeat rub and oil process for other side, and flip after 4-5 minutes (depending on how you’d like your steak to be cooked and how thick it is). For the fish, go with the same process or to let the salmon’s flavour speak for itself, skip the paprika and simply brush on the oil with a sprinkling of salt and pepper.
- Prepare dressing by mixing together balsamic vinegar, olive oil, and spices; whisk together forefully to ensure the vinegar and oil mix. Pour over salad in a bowl and toss throughly.
- To plate, place the salad on the plate first as bedding; then add the grilled vegetables; then the meat. If you’d like a sauce, I’d suggest a cold, white-based one :)
It’s very simple, but I believe that’s what this sort of dish is meant to do- celebrate the flavours brought out by the grilling and not adding too many extra aromas or flavours to the mix. It lets the vegetables and meat speak for themselves, and it’s a lovely sunset summer dish to enjoy with friends.