Try this Asian Grilled Salmon

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Weeknights just got easier! 

Asian Grilled Salmon, Feta Lentil Salad and grilled corn on the cob make a delicious and filling summer dinner! I will be the first to admit two things:

1. This was kind of a random combo, but I wanted a marinade for the BBQ salmon and love Asian cuisine-inspired flavors.
2. If you can get really good quality fresh wild-caught salmon from your grocery store, Sprouts or Whole Foods - do it. Sometimes spending more on quality fish is worth it.​

Here’s how to make it:

Salmon:

1. Place 1-1.5 skin on salmon fillets in a small baking dish for marinating.
2. Top with a few tablespoons of coconut aminos (or soy sauce - go easy on this if serving to babies) and a few tablespoons of sesame oil.
3. Sprinkle with garlic powder and powdered ginger + juice of one small orange. I turned the salmon skin side up to soak in the marinade.
4. Grill for 3-4 minutes on skin side down then flip so skin side is up (skin will likely easily scrape off at this point). Grill for an additional 2ish minutes; do not overcook!
5. Optional: season with salt and pepper.

Grilled corn on the cob:

1. Brush peeled corn on the cob with olive or avocado oil.
2. Grill a few minutes on each side, turning 3 times so all “sides” of the cob are cooked. Season with salt and pepper.

Lentil feta salad (a Trader Joe's original recipe):

1. Combine 1 package precooked lentils, 1 container Bruschetta Sauce and 1/2-1 container plain or Italian feta. If dairy free, sub in chopped avocado.
2. Stir together, breaking up lentils, and serve!

We served the salmon, corn and salad with cherries, but any seasonal fruit of your choice works! Be sure to modify cherries for babies and kids under age four by removing the pit and cutting it into quarters lengthwise.

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