The only bummer about this recipe is that hoisin sauce does contain a bit of wheat and sugar. If you’d like to avoid this stuff, I would just use a bit more tamari and about a teaspoon of agave nectar in place of the hoisin in the recipe. It won’t taste quite the same, but it’ll still be mighty tasty.

Unfortunately, I’ve got to keep this post short and sweet. I’ve got to go pick up the still sick kitty from the vet. So, I will leave you with this link to a very interesting article about salmon. It includes just about every piece of information you could ever want regarding these upstream swimmers including health benefits, how to choose eco-friendly fish, and links to research studies.

Enjoy!

DIJON-HOISIN GRILLED SALMON
serves four

4 (6 oz.) Salmon fillets, skin removed
3 Tbs. hoisin sauce
1 1/2 tsp. dijon mustard
2 tsp. wheat free tamari
1/2 tsp. white pepper
canola oil spray

1. In a small bowl, whisk together the hoisin, dijon, tamari and white pepper. Place the fish in a 9×13 inch glass dish and brush some of the marinade on each side of the fillets. Allow the fish to sit and marinate at least as long as it takes to fire up the charcoal grill (about 30-45 mintues) or up to 2 hours.

2. When the grill is nice and hot, spray both sides of the fillets with canola oil spray and grill the fish for about 3 minutes on each side or until cooked to your liking. While the fish is cooking, baste each side with the remaining marinade.

3. When the fish is cooked, remove it from the heat and serve it with a brown rice pilaf and your favorite sauteed green veggie.

Other Grilled Salmon Recipes Around the Blogosphere:
Grilled Vegetable and Salmon Salad with Cashew-Tamari Dressing
Grilled Wild Salmon with Preserved Lemon Relish at Simple Recipes
Grilled Salmon with Mushrooms, Sweet Onions, and Pinot Noir Sauce at Muse in the Kitchen
Grilled Salmon Vera Cruz at Serious Eats
Grilled Salmon with Maple Syrup Glaze at Kalyn’s Kitchen

P.S. I know I found this recipe or one similar to it somewhere online, but I didn’t write down where I found it. If this resembles a recipe that you have posted, let me know and I will give credit where credit is due.

For the past couple of weeks I’ve been nursing a very sick kitty. My little Simon (and by little, I mean 23 pounds!) apparently has an affinity for elastic hair ties and decided to consume a boat load of them. Twenty (give or take…) trips the veterinarian and $1500 later, he seems to be on the road to recovery. And, interestingly enough, the whole experience has confirmed a very important lesson that I try to instill in all of my clients, friends and family – and myself: Be conscious of what you put in your body because you will pay for it in the future.

There are moments when it’s so easy to justify scarfing down stuff like big slabs of gluten-y, milky, eggy cake. Sometimes I start thinking things like, “Oh, I’ll be fine. I won’t get that sick. It looks so good. Once in a while can’t hurt, right?” But the truth is that once I let myself go, I can’t just stick to ‘once in a while’. I slowly start to allow myself pieces of crusty baguette in restaurants, gelato date nights, and cheesy enchiladas. Before I know it I’m sleeping 12 hours a night and in a constant state of not-okay-ness.

So, taking note from Simon’s painful indulgence, I decided that instead of choosing an instantly gratifiying, but ultimately destructive meal, I would eat something that would nourish me and help me feel like a million bucks for more than five minutes.

This dish is packed full of all kinds of incredible foods. Wakame, kombu, and spinach, are all known to alkalize your body and provide huge loads of trace minerals and calcium. Miso and tamari are both fermented soy products that are also great for alkalization and helping the ol’ digestive tract stay in tip-top shape. When I make this dish for myself, I replace the soba noodles with rice noodles since most soba noodles still contain wheat flour.

For more information on the benefits of including seaweed in your diet, check out these articles:
Eating Seaweed May Help Keep Your Boobies Healthy
Seaweed Keeps Ya Svelt
A Seaweed Primer
Elise’s Yummy Seaweed Recipe

MISO NOODLE SOUP WITH WAKAME AND SPINACH
serves two

Call me crazy, but to me this is the ultimate comfort food. Filling, satisfying and yet so light you don’t feel weighed down and sleepy afterward. In fact, I usually feel supercharged. Kombu, wakame, and bonito flakes should easily be found on the Asian aisle of any well stocked grocery store. Bonito flakes are not vegetarian, so to make this dish vegan, use a light vegetable stock in place of the dashi.

For the Dashi:
1 cup bonito flakes
6 cups water
2 pieces kombu

1. Combine water and kombu in a medium sized pot. Bring almost to a boil. Add bonito, remove the pot from the heat, cover and let sit 30-45 minutes. Strain.

For the Miso Broth:
3 cups dashi
1 Tbs. white miso
1 Tbs. red miso
2 Tbs. wheat-free tamari, or to taste
1 scallion, thinly sliced

1/3 pkg. (4 oz.) soba noodles or Asian rice noodles, cooked according to package instructions
4 oz tofu, pressed and cut into 1/2″ cubes
2 Tbs. dried wakame, rehydrated according to package instructions
2 handfuls fresh baby spinach

1. Combine miso and tamari in 1/4 cup of the Dashi. Heat remaining heat the dashi over low heat. Whisk the miso mixture into the heated dashi. Add tofu and half of the scallions. Add spinach, stir and cover to wilt.

2. Place half of the noodles into each warmed bowl and ladle the soup over the noodles. Top with the wakame and remaining scallions. Add tamari as needed.

This dish can so easily be adapted to be vegan. What I would do is replace the shrimp with tofu or sliced portobello. If you decide to make it with tofu, drain the tofu first for 15 minutes to an hour. After that, dice it up and marinate it in a mixture of garlic, ginger, sesame oil, tamari, chili garlic sauce, and a couple of pinches of Garam Masala and turmeric for about an hour.

Tofu would be best sauteed seperately and thrown over the top of the finished dish. If you use portobello, use it just as the shrimp is used in the following recipe.

Anyway you make this dish, it is so fast, easy and good for you. An added bonus is that it contains coconut milk. I’m a huge fan of anything coconut and not just because it tastes awesome. Coconut contains lauric acid which is known for its antimicrobial properties and for helping to raise your metabolism. After having a week like I’ve had, it’s nice to know that I’ve got a little extra help keeping my immune system and my thyroid healthy.

CREAMY MALAYSIAN-STYLE RICE NOODLES WITH SHRIMP, BOK CHOY, AND SNOW PEAS
serves four

1 Tbs. toasted sesame oil
2 garlic cloves
2 Tbs. minced fresh ginger
1 large head bok choy, stalks thinly sliced and leaves chopped
1 large red bell pepper, seeded and diced
1/2 Tbs. ground turmeric
2 tsp. Garam Masala
3 pinches spicy Indian chili powder, or 1 tsp. chili powder plus 1 pinch cayenne
3/4 pound large raw shrimp, peeled and deveined (or 1/2 pound diced tofu or 2 sliced portobello caps)
2 cups snow peas
1 cup hot vegetable or chicken stock
1/3 cup cashew, peanut, almond, or sunbutter
1/2 can coconut milk
1/4 cup tamari
1/2 lime, juiced
1 Tbs. chili garlic sauce, or to taste (1 Tbs. gives it quite a kick, so you may want to start with less.)
salt, to taste

1/2 pkg. thin Asian rice noodles, cooked
For garnish: cilantro leaves, sesame seeds, or thinly sliced scallions

1. In a large skillet, pot, or wok, heat sesame oil over high heat. Add the garlic, ginger, bok choy stalks, and red bell pepper and lower heat to medium high. Add the turmeric, Garam Masala, and chili powder and stir until everything is nicely coated in spice. Add the shrimp and cook for about 3 minutes. When the shrimp are about half cooked, throw in the snow peas.

2. While the shrimp and snow peas are cooking, combine the hot stock, nut/seed butter of your choosing, coconut milk, tamari, lime juice, and chili garlic sauce and mix until smooth. Pour this mixture in with the veggies and let cook for about 5 minutes to thicken.

3. Toss in the cooked rice noodles, stir it up, and serve garnished with cilantro, sesame seeds, and/or sliced scallions.

P.S. Here’s another friendly reminder that you should come Twitter with me! You can find me HERE.

P.P.S. I’m thinking about doing a virtual book club through my blog. Anyone interested? If so, let me know and I’ll start thinkin’ of some goodies we can read.

Oops.

It’s not that I had anything in particular against making a fish soup, it’s just the…um, fervor with which she went about handling the seafood. It kind of grossed me out. But, by the end of the episode she had this beautiful bowl of soup that looked so tasty. I was jazzed about the final product, but I wanted to make it a little less, how shall I put it, rustic. I didn’t want to deal with fish bones and other messy things that come with making her version of Bouillabaisse, so with a little help from my favorite stash of tried and true recipes, I created this fancy adaptation that takes the dirty out of making a delicious fish soup.

ORANGE SAFFRON BOUILLABAISSE WITH GLUTEN FREE RED PEPPER ROUILLE
serves two
recipe created with a little help from Cook’s Illustrated

The great thing about Bouillabaise is that it is very healthy and totally adaptable. You can use pretty much any kind of seafood you have on hand. Mussels, lobster, calamari or almost any fin fish would be perfect, but I would probably save the crabmeat for another dish.

For the Orange-Saffron Fish Stock:
2 Tbs. olive oil
1 small onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1 leek, washed and thinly sliced
10 garlic cloves, smashed
1 cup dry white wine
3 (8oz.) bottles clam juice
3 cups water
8 sprigs parsley
5 sprigs thyme
1/2 lemon, juiced
orange zest, removed in long strips using a vegetable peeler
1/2 tsp. saffron
freshly ground pepper, to taste

For the Seafood and Marinade:
10 medium shrimp, peeled and deveined
4 sea scallops, muscles removed and each scallop cut in half lengthwise
6 oz. fish fillet, skinned and cut into 1 inch pieces (I used Salmon because I happened to have some on hand. Typically something like red snapper, monkfish, or sea bass would work better.)
pinch red pepper flakes
2 garlic cloves, minced
a pinch saffron threads, crumbled
4 basil leaves, chiffonade
a few Tbs. olive oil
a splash of dry white wine

10 littleneck clams, scrubbed

For the Rouille:
1 red bell pepper, roasted, peeled, stemmed and seeded, cut into large pieces
2 slices Gluten-Free bread
1 large garlic clove
pinch cayenne pepper, or to taste
1/2 cup Extra Virgin Olive Oil
sea salt, to taste

For the Garlicky Toasted Bread:
2 slices Gluten-Free Bread
1 garlic clove, peeled and cut in half
olive oil spray

1. For the Seafood and Marinade: Combine everything in a bowl and cover with plastic wrap. Stick in the refrigerator for at least an hour while you are getting everything else ready.

2. For the Rouille: In the bowl of a food processor, combine the red bell pepper, bread, garlic, cayenne, a dash of salt, and a few tablespoons of the olive oil. Process this mixture until combined, and with the machine running, drizzle in the remaining olive oil until it is the consistency of mayonnaise. Season and transfer to a small bowl. Cover with plastic and set aside.

3. For the Stock: Heat the olive oil in a soup pot over high heat. Add the onion, carrot, celery, leek and garlic and saute until the veggies are well browned. Deglaze the pan with the white wine and scrape up the bits of fond on the bottom of the pan. Cook off all of the alcohol in the wine and add the clam juice and water. Add the herbs and lemon juice and bring the stock to a simmer. Cover the pot and allow this to simmer over medium-low heat for about 45 minutes. Remove the pot from the heat and add the orange zest and saffron. Cover and steep these flavors into the stock for about 15 minutes. Strain the soup using a fine mesh strainer and return the stock to the pot over medium high heat.

4. To Finish the Soup: Bring the soup up to a boil and allow it to reduce down for about 5 minutes. Add the marinated seafood and the clams to the pot and cover. Allow the soup to simmer for about 5-7 minutes or until the seafood is cooked through and the clams have opened. Discard any clams that do not open after 10 minutes of cooking.

5. To Make the Garlicky Bread: Heat the broiler to high and place an oven rack about 3 inches from the broiler. Spray both sides of the bread with olive oil spray and place the slices on a sheet pan. Place under the broiler for just a few minutes until it is browned. Watch it very, very closely. Remove the pan from the broiler and rub the browned side of the bread with the garlic clove. Flip the bread over and put it back under the broiler to brown the other side. Remove when browned and set aside.

6. To serve: Ladle the soup into warmed soup bowls, dividing the seafood evenly into the two bowls. Serve the Garlicky bread on the side with a big dollop of the Rouille on top. Once you dig in, feel free to spread the Rouille all over the bread or add some of it to the soup. Yum!

Oh, and P.S., as soon as this posts I am getting started on Julia’s autobiography called “My Life in France”. I’ve heard so many great things about it – I can’t wait to tear into it. Have you read it?

If my life could be described by a color palate, I would most likely go with “Earth Tones”. I’m always draw to shades of burnt sienna or sage greens. My life is surrounded by warm neutrals. If you open my closet, it is a sea of chocolates, mosses, and pale corals. The walls, the floors, the plates, the furniture, even my yoga mat – Everything in my world is a soft, soothing shade of nature.

But, after my most recent trip to California, that all changed. All of a sudden I am drawn to rich, vibrant oranges and reds – Bright cerulean blues and shamrock greens. I practically crave more color in my life. In fact, as soon as I came home, I went shopping and bought an arm-load of clothes that screamed with color because I needed it. I needed to somehow transfer that bright, beachy atmosphere back to my mellow existence in central Texas.

And, so, this recipe was born. The fresh flavors, the brilliant colors. This was just what I needed to get my color fix and take me back to Manhattan Beach.

SHRIMP LETTUCE WRAPS WITH PINEAPPLE-LIME SALSA AND CHIPOTLE AIOLI
serves two

For the shrimp:
12 medium shrimp, peeled and deveined
2 Tbs. your favorite creole spice mix (I really like Emeril’s Essence and Tony Chachere’s)
2 Tbs. Olive oil

For the Salsa:
1 cup pineapple, finely diced
2 Tbs. red bell pepper, finely diced
1 Tbs. minced red onion
1 garlic clove, minced
1/4 tsp. fresh ginger, minced
1-2 Tbs. fresh cilantro, minced
1/2 lime, juiced
salt and cayenne, to taste

For the Chipotle Aioli:
4 Tbs. mayonnaise or Veganaise
2 chipotles in adobo sauce
salt, to taste

For the Wraps:
6 lettuce leaves, preferably Romaine or Bibb
shredded cabbage
shredded carrots
sliced avocado
lime wedges
Cojita or goat cheese, optional

1. To make the salsa: Combine all of the ingredients in a small bowl and cover with plastic wrap. Pop it in the fridge and allow the flavors to meld for at least an hour.

2. To make the aioli: Blend the mayo, chipotles, and salt in a blender or using an immersion blender until it is as smooth as possible. Run the mixture through a fine sieve and transfer to a squeeze bottle.

3. To make the shrimp: In a medium sized bowl, toss the shrimp with the spice mix until they are evenly coated. Meanwhile, heat the oil over medium-high heat in a large skillet. Add the shrimp to the hot pan and cook 2-3 minutes on each side or until they are done.

4. To serve: Arrange 3 lettuce leaves on each plate. Place 2 shrimp on each lettuce leaf and top them with avocado and shredded veggies. Squeeze a little aioli over each wrap, spoon some of the pineapple salsa over the top, and sprinkle with a little cheese, if you’d like. Serve with lime wedges and Cilantro-Lime Rice on the side.

When I found a recipe that involved grilling littleneck clams to open ‘em up instead of the usual steaming method, I knew I had stumbled upon something very interesting. I’m always immediately drawn to recipes that seem so out of the norm that they could either be a complete and total disaster or a total surprise hit. In this case, the grilled clams with a light lemony sauce over a bed of perfectly silky brown rice linguine was a delight. And, it’s great because by grilling the clams instead of steaming them, you save yourself from having to wash a huge pot.

GRILLED CLAM LINGUINE
serves four
adapted from a recipe found on Epicurious

This light pasta dish makes the perfect summertime meal for when guests are coming over. Serve it alongside a light mixed greens salad.

1/4 cup extra virgin olive oil
4 small garlic cloves, minced
1 lemon, zested and juiced
1/2 tsp. red pepper flakes, or to taste
1 1/3 cups dry white wine
1 Tbs. anchovy paste or 3 canned anchovies, minced
2 Tbs. minced fresh parsley
sea salt, to taste
2 dozen littleneck clams, scrubbed
1/2 pkg. Tinkyada Brown Rice Linguine

1. In a saucepan, saute garlic, lemon zest, and crushed red pepper in the olive oil over medium heat. When the garlic is soft, add the wine and turn up the heat. Boil the mixture until it is reduced to about a cup and the alcohol has been cooked off. Remove the sauce from the heat. Add the anchovy and lemon juice. (You can make this sauce up to two hours ahead. Let it stand at room temperature and reheat before serving.)

2. While the sauce is cooking, preheat the grill to high heat. Put the clams in a disposable aluminum pan. When the grill is heated, place the pan of clams on the grate and cover the grill. Cook the clams for about 5 minutes. Check to see if they have opened. If not, cover the grill and cook another 5 minutes. Any clams that do not open after 15 minutes of grilling should be discarded.

3. While the clams are cooking, cook the pasta according to the package instructions. Drain.

4. When the clams are opened, remove them from the heat. Pour any of the juices that have come out of the clams into the sauce. Stir and check sauce for seasoning.

5. To serve, toss the cooked pasta with half of the sauce. Separate the pasta into two bowls. Top the pasta with the clams and spoon the remaining sauce over the clams. Garnish with the chopped parsley.

I love a deliciously meaty, super fresh piece of tuna. However, because the mercury content in tuna is so high, I try to limit my intake to just a couple times a month or less. But, when I decide to splurge, I go all out. Whether it’s a ridiculously expensive night at the sushi bar with some silky smooth maguro or a perfectly cooked ahi steak with just a whisper of a crust seared into the flesh, I am in gastronomic heaven. This dish is just what I was wanting on my most recent splurge night.

The mixtures of flavors in this dish were outstanding. The saltiness of the tapenade went perfectly with the tuna, while the mellow creaminess of the white bean puree helped tame the salty flavor and paired perfectly with the smooth texture of the fish. The tanginess of the tomatoes and the little crunch from the spinach rounded out the dish so nicely. The textures and flavors made me melt with every bite. (Can you tell I kind of loved this dish?)

Oh, and another thing about the white bean puree: Believe it or not, I think it makes an excellent high-protein replacement for mashed potatoes. It still had that same comfort food effect without the high glycemic index. I love healthy food discoveries and this was a great one.

GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE, AND ROASTED CHERRY TOMATOES
serves 2
recipe adapted from this one by Tyler Florence

1 pint organic cherry tomatoes

For the Chili-Orange Oil:
3 sprigs fresh thyme
2 springs fresh rosemary
1 Tbs. crushed red pepper flakes
4 strips orange peel
1 cup extra virgin olive oil

Olive Tapenade:
1 cup Kalamata olives, pitted
1 garlic clove
4 large leaves of fresh basil
1/4 cup fresh parsley
1/2 Tbs. white wine vinegar
1-2 Tbs. extra virgin olive oil
1/2 tsp. crushed red pepper flakes
freshly ground white pepper, to taste

White Bean Puree:
2 Tbs. extra virgin olive oil
1 large garlic clove
1 1/2 tsp. anchovy paste or 1 anchovy fillet
1 (14 oz.) can cannellini beans, drained
1/4 – 1/3 cup organic chicken stock
1 tsp. white wine vinegar
sea salt and freshly ground white pepper, to taste

2 (4-6 oz.) high quality tuna steaks
extra virgin olive oil spray
sea salt and freshly ground white pepper, to taste
2 cups fresh baby arugula or spinach leaves, lightly sauteed in 2 Tbs. of the Orange-Chili oil

1. Preheat oven to 375 degrees.

2. For the Orange-Chili Oil: In a jar or squeeze bottle, combine everything and let sit for at least 1 hour, or preferably overnight, to let the flavors infuse the oil.

3. For the Tapenade: Throw everything in a food processor and pulse until well blended but still slightly chunky. Set aside at room temperature.

4. For the White Bean Puree: In a saucepan over medium heat, saute the anchovy and garlic in the olive oil for about a minute. Add the beans and chicken stock and cook until it is just heated through. Remove from the heat and add the vinegar and a little salt and pepper. Using an immersion blender (or a regular blender if you don’t own an immersion blender), blend the mixture until it is smooth. If it is too thick to blend, you may add a little more stock to thin it out. Set aside and keep warm.

5. For the Roasted Tomatoes: Line a small baking sheet with foil and pour the tomatoes out on it. Squeeze some Orange-Chili oil on the tomatoes and toss them around until they are just coated. Season with some salt and freshly ground white pepper. Bake for 10 minutes or until the tomatoes have slightly burst and are releasing their juices. Set aside and keep warm.

6. For the Tuna: Heat a grill pan over high heat and lightly spray with olive oil. Season both sides of each fillet with salt and pepper. When the pan is hot, grill the tuna steaks about 30 seconds to 1 minute on each side. There should be nice grill marks on either side but it should still be rare in the middle.

7. To serve: Spoon about half of the white bean puree on the bottom of each plate. Place half of the spinach or arugula on the bean puree and top with a piece of tuna. Spoon some of the olive tapenade over the tuna and garnish with a handful of the roasted tomatoes. For a final touch, squeeze a bit of the Orange-Chili oil around the perimeter of the food.

The inspiration for this salad came from a few different sources. First, the dressing is a play on the ever-popular Cashew-Tamari dressing at this locally-famous, now extinct, vegetarian restaurant that I used to work at. People literally used to come to West Lynn Cafe from all over town several times a week just for this dressing. I changed up this recipe a bit which I think makes it even better. I use less oil and kick up the amount of tamari to lower the calories and make it a bit saltier. Feel free to experiment with the amounts as you wish, though.

Second, I got the idea for the salad itself from another restaurant that Luke and I ate at recently. Although it was a big national chain restaurant, which I usually stay away from because the produce in chains tends to be poor, the salad was amazing. I decided to some remodeling to the restaurant version because a.) I wanted more, more, more veggies, and b.) I had a bunch in the fridge that need to be used up. The great part about grilling veggies is that you can pretty much put together any mish-mash of veggies you’d like. Once they are all grilled and diced together, whatever mix you use will most likely taste amazing. So, I put it all the stuff I had in the fridge together and it became this: The Greatest Salad of All Time!

GRILLED VEGETABLE AND SALMON SALAD WITH CASHEW-TAMARI DRESSING
serves two really hungry folks to four averagely hungry folks
dressing adapted from Mother’s recipe

Note: You will probably have leftover grilled veggies. It’s a sad thing, I know. Use them to top burgers, throw them over some pasta with a delicious tomato sauce, or stir them into some creamy polenta. Vegetarians and vegans, feel free to top the salad with a yummy grilled portabella, or some tofu or tempeh instead of salmon.

Grilled Veggie Mix:
1 corn on the cob
1 Japanese eggplant, sliced into rounds on a bias
1 zucchini, sliced into rounds on a bias
1 yellow squash, sliced into rounds on a bias
4 scallions, green ends trimmed
1 bunch thick asparagus, woody ends snapped off
1 red bell pepper, cut into four big chunks
1 yellow or orange bell pepper, cut into four big chunks
1/4 cup canola oil
sea salt and pepper, to taste

1 pound fresh Wild Alaskan Salmon, cut into 2-4 fillets
canola oil spray
salt and pepper, to taste
1 head Romaine lettuce, chopped
1/2 cup sun-dried tomatoes, rehydrated and sliced
1 avocado, peeled and diced

Cashew-Tamari Dressing:
1/4 cup Extra Virgin Olive Oil
1 Tbs. Balsamic Vinegar
3 Tbs. tamari, or as needed for desired saltiness
1/4 cup cashews, or more as needed

1. For the dressing: In a tall, thin container or glass measuring cup, combine the oil, vinegar, tamari and cashews. Using an immersion blender, pulse the mixture until it is emulsified, but there are still small bits of cashew throughout the dressing. Taste for flavors and adjust as needed. This dressing is pretty thick. However, if it is too thick to pour, add more liquid as needed to thin it out. If you don’t own an immersion blender, BUY ONE NOW! pulse everything in a regular blender.

2. For the grilled veggies: Heat either an outdoor grill or grill pan to moderately high heat. I prefer to grill veggies inside so that they don’t fall through the grate. If you grill outdoors, place a large sheet of foil on the grate for the veggies.

3. Brush the corn with oil and sprinkle on salt and pepper. Throw all the other veggies together in a large bowl and toss with canola oil and salt and pepper. Grill all of the veggies on both sides until they have a nice char on them but are still crisp. Remove from heat and transfer to a cutting board. Cover with foil and set aside while grilling the fish.

4. For the Salmon: Spray the fillets with canola oil and season with salt and pepper. If grilling outside, place the fish, skin side up, over indirect heat (not directly over the coals). Cook for a few minutes or until the fish easily releases itself from the grate. Flip the fish and continue cooking, skin side down, for about 3-5 minutes, or until the fish is just cooked through. Transfer to plate, cover with foil, and allow to rest for 5 minutes.

5. Cut the corn kernels off the cob and dice the eggplant, zucchini, yellow squash, and peppers. Cut the scallions and asparagus into one inch pieces. Toss all of these veggies together with the lettuce, sun-dried tomatoes, and avocado.

6. Divide the lettuce and veggie mixture amongst individual bowls. Remove the skin from the salmon and place a fillet on top of the veggies. Serve Cashew-Tamari dressing on the side.