Today, I successfully grilled some beautiful (on-sale-at-Kroger) salmon fillets.
This is a milestone of sorts. Usually , my efforts at grilling fish are an absolute disaster. So much so that I had pretty much given up trying.
But, as we get older, we become more cognizant of needing to eat more fish and chicken. And since grilling is my main method of preparing food… time to have another go at it.
Thanks to our good friend Google, the fact that lemon and olive oil are a perfect marinade for about any non-beef meat, and my trusty Lodge Logic grill, the salmon turned out just fine.
The horiatiki salad (with veggies from the T’afia farmer’s market) and the Dry Comal Creek Savignon Blanc were the perfect complements. MMMMMM…. healthy, glycemic-index-friendly dining doesn’t have to be a drag! Not at all.
The BIG indulgence later is likely to be some Greek yogurt (no sugar added — sour, by sugary American standards) and honey…. MMMM!