Mozzarella Salad

This makes a great side for any grilled meat, or on top warm crusty grilled bread pieces.

1 pt cherry tomatoes
1/2# small mozzarella balls
10-12 large basil leaves
1 garlic clove
2 green onions, thinly sliced on the bias
Kosher salt and pepper
2 -3 Tbsp. olive oil

Over a large bowl, microplane the garlic and add the green onions.  Stack the basil leaves on top of each other and roll up cigar like.  Slice the basil into thin ribbons and add to the bowl.  Cut the cherry tomatoes in half and mozzarella if needed.  Add to the bowl.  Sprinkle with several pinches of salt and grind some pepper.  The salt will draw liquid out of the tomatoes as it sits, diluting the salty flavor, so use a little more salt than you think you need.  Add several swirls of olive oil and toss everything together.  Allow to sit for 30 min or so before serving so the the tomatoes release some of their juices.   Delicious on its own, and super tasty on warm bread - either grilled or done crostini style in the oven.

Brown Sugar Salmon with Coconut Rice

Done on the grill, this entree has very little clean up!

For the salmon:

1 to 1.5# salmon fillet, skin on

dijon mustrad - we used Grey Poupon

brown sugar - about 1/4 to 1/3 cup depending on size of fish

For the rice:

1 cup basmanti rice

2 cups coconut water - I bought a 17oz container from the international isle

pinch of salt

Rinse the salmon and pat dry. Place on a piece of foil that has been sprayed with Pam, skin side down.  Spread a thin layer of mustard on the top.  Use your fingers to sprinkle a generous amount of brown sugar on top, pressing it into the mustard.  Grill over medium heat with the lid down until the fish flakes easily.  Can also be baked in the oven.

Meanwhile, put the rice, coconut water and pinch of salt into a saucepan with a lid.  Bring to a boil, reduce heat and cover.  Simmer until rice has absorbed the liquid and is tender.  

Optional: stir in two thinly sliced green onions, 1/4 cup finely chopped dried apricots, or 1/4 cup chopped pistachios in any combination. 

Serve salmon (leave skin on foil) on top of the rice.  Grilled red peppers make a great side dish to this!