Recipe provided in partnership with Mill City Farmers Market.

Keep this recipe in your back pocket for your next spontaneous barbecue. A simple marinade for fish or chicken paired with an equally simple dressing for vegetables results in a versatile recipe. Tailor the recipe to your preferences—the marinade will work well with almost any type of fish and the vegetables will complement nearly any fish. 

Ingredients

Makes 8 servings of 4 ounces each

Salmon

• 4 salmon steaks (approximately 8 ounces each) 
• 8 cloves garlic, chopped
• 4 tablespoons fresh herbs of your choice
• 1/2 cup olive oil
• 2 teaspoons salt

Vegetables

• 6-8 cups seasonal vegetables, chopped (such as snap peas, broccoli, cauliflower, and zucchini)
• 1 tablespoon olive oil
• 2 cups leafy greens (such as spinach, chard, or kale)

Sweet Basil Dressing

• 2 cups fresh basil leaves, minced
• 4 cloves of garlic, minced
• 1/2 cup olive oil
• 1/4 cup champagne vinegar (substitute white wine or apple cider vinegar if needed)
• 1/4 cup fruit vinegar like raspberry, plum, or currant
• 1/4 cup orange juice
• 2 tablespoons honey
• 1/2 cup mayonnaise
• 2 teaspoons salt

Instructions

For the salmon, combine garlic, herbs, and olive oil. Rub or brush the mixture over the salmon steaks. Place steaks directly on an oiled grill, or set them in a pan to marinade, and grill when ready.

Whisk together sweet basil dressing ingredients and place in the fridge to chill. In a large skillet, heat 1 tablespoon olive oil over medium heat and sauté the vegetables for 5 to 7 minutes. Cover the vegetables with dressing and return to the fridge to chill. Serve the vegetables over a bed of greens with the grilled salmon steaks.