The first tender, sweet spinach was ready for harvest today so we enjoyed a delicious salad from the garden for lunch. Grilled Salmon and Spinach Salad. If this meal looks good to you, mister gardener’s recipe follows.
Mix together in a small bowl: ½ cup olive oil, 1 lemon, squeezed, ¼ cup white wine vinegar, 2 garlic cloves, pressed, 1 T. honey,1 T. basil, chopped, and 1 T. oregano, salt, pepper.
Place 2 small salmon fillets in a small resealable bag. Add ¼ cup of the dressing/marinade, coating salmon well, then reserve the rest of the dressing. Refrigerate salmon for 15 minutes.
Add clean, washed spinach to 2 plates. Top with grape tomatoes, sliced cucumbers, red onion, and crumbled feta cheese.
Discard marinade from salmon. Grill salmon over medium heat until it flakes easily, 5 to 7 minutes.
Place salmon atop spinach leaves on plates. Drizzle with reserved dressing.
We were tickled and proud to harvest a few cups of spinach from our tiny garden, greatly reduced in size from our Virginia garden. It was later today that we were somewhat humbled by another garden. Across the street, our neighbor called to mister gardener to climb up to his hillside garden for some red leaf lettuce. Holy Moly! mister gardener’s jaw dropped when he saw the dozens of healthy lettuce varieties, other veggies galore, including somewhere close to 60 tomato plants, all grown from seed in a friend’s greenhouse. No more bragging about our spinach… but it was delicious!
There’s more to say about our extraordinary neighbors. Later…..