Mitten in the Summertime

I was in Michigan for a few days last week and we had a great little summertime cookout.  Including some great craft brews, Crooked Tree IPA and Dragonmead.  We had a (what could of been light) summertime feast of grilled corn, sweet potatoes from the grill, as well as grilled Halibut with Pineapple salsa and Salmon with Dill sauce.

The Halibut was on top of a jicama slaw.  Jicama, in case you didn’t know because I didn’t, is a root mostly grown in Mexico.  It is great for slaws and salads and tastes sort of like a less flavorful apple.  Very interesting.  Anyways we tossed that with some cole slaw and some seasoning and topped it with grilled halibut some orange and lemon slices and pineapple salsa.  Sorry I wish I could give you more details but Bryan was in charge of preparing the Halibut Dish. 

Bryan is a wonderful cook he prepared this menu for us.

Our next dish, Salmon, was on top of  red potatoes and was smothered in dill sauce.  Hopefully Bryan doesn’t mind that I tell you how this creation was made.

First make the dill sauce and stick it in the fridge until your ready to use.

  • 2 cups sour cream
  • 2 tsp lemon juice
  • 2 Tbsp dill
  • 2 Tbsp whole grain mustard
  • 2 Tbsp Dijon

Mix all the above ingredients together and let sit.  Next make the dressing for potato salad.

  • 2 Tbsp lemon juice
  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 4 green onions, chopped
  • 1/4 cup of parsley, chopped

Do not mix these ingredients together yet, just set them aside.  Next….. or if you can multitask then complete this step while doing the one above

  • Boil the potatoes (about 2 lbs for about 12 minutes in salted water) until tender then let them cool a little, then slice in half
  • Lay out on a platter and top with all the ingredients from the dressing
  • Mix together with hands or tools, whichever you prefer.  Yes I use my hands.
  • Line plate with lemons and sprinkle some of the dill sauce on the potatoes
  • Bake salmon on the grill.  We placed it on cedar boards and wrapped it in tin foil.  This gives the salmon a great flavor.  We just put salt and pepper on it and some olive oil.
  • Grill for 6-8 minutes, depends on the size of your salmon
  • Place salmon on top of potato salad and top with dill sauce.
  • For the sweet potatoes we just diced them up, wrapped them in tin foil and stuck them on the grill.

Enjoy your summer feast, I did!

Added Bonus…you know it must be healthy because I was eating with Triathletes and Ironmen.  🙂

No wine accompaniments with this meal, just great summer brews, as this was after my day of brewery tours!

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