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Busy Life, Healthy Salmon

April 19, 2013

Well, I woke up to chaos on social media and in the news this morning. The connection among people who work in higher education in this country is incredible in my opinion. I didn’t even have to turn the news on this morning, I knew something was going on because of all the updates I was getting from people about school closings and where they were going. Then I turned on the news. I cannot tell you how happy I am that I don’t have a student on exchange in Boston this semester, I am pretty sure I would be freaking out right now if I did. Sending out lots of prayers for the safety of everyone in Boston today.

I am heading down to Charleston later today for my little cousins wedding weekend. And by little cousin, I mean he is a 27 year-old with a college degree who has a successful career in banking, who was taller than me when he was in high school and I was in college… but you know, I remember him in diapers… so he is always going to be my little cousin.  So major family reunion over the next three days as the family flies South from all over the country. I’ll be sure to give a fun update later on.

By the whole family coming in, and most of us not having wedding responsibilities, that means we all get to spend time together and hangout. Which also means I am playing tour guide… remember the Charleston Bucket List from a few weeks ago? Yep. Tour Guide. So I spent yesterday afternoon running around finishing up shopping and doing laundry, which means I didn’t have a ton of time to do anything really involved for dinner, but I knew I wanted healthy, which leads to my easy recipe for grilled salmon and veggies.

salmon and veggies finished


  • Salmon fillets
  • Sliced butter
  • Dried tarragon
  • 1-2 lemons, sliced
  • Salt and Pepper
  • Two zucchinis
  • 1 large red onion
  • A lot of Italian salad dressing
  • tin foil

Steps- Veggies

  • Slice zucchinis into thin rounds- dump in a large bowl
  • Cut onion into quarters, or smaller if you wish- dump in large bowl
  • Pour Italian dressing over veggies, toss together
  • Put in fridge to marinate for one to two hours
  • When you are ready to cook, fire up the grill and dump the veggies in a grill container or put them in tin foil. Flip and stir in container as needed. Takes about 25 minutes to grill
Marinating Veggies

Marinating Veggies

Steps- Grilled Salmon

  • Pull out tin foil and spray center with Pam or such.
  • Make a stack on the tinfoil in this order: several sliced lemons in a square or rectangle, salmon fillet, three-four slices of butter, cover all in tarragon, add some salt and pepper.
  • Give a squeeze of any left over lemon on top
  • Fold in foil to make a little packet
  • Toss on grill, sliced lemon on bottom, it takes about ten minutes to grill
Lemon on the bottom, salmon, tarragon, butter, salt, pepper and lemon juice ready to go on the grill.

Lemon on the bottom, salmon, tarragon, butter, salt, pepper and lemon juice ready to go on the grill.

The salmon and all of the juice did get a little happy on the grill… as in, there were some flames occasionally, so I would not leave it unattended. It was really, really good. Impressive for just throwing it all together in my opinion. Wrapped it up with angel food cake and fresh strawberries. And now, it is time to finish packing and hit the road for Charleston! Have a good weekend y’all!


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