Salmon is by far my favorite fish, and lemon pepper seasoning is my favorite way to have it. I could have salmon everyday, but it is definitely difficult to find high quality, wild caught salmon when you don’t live on the coast. I recently found an amazing company, Sea 2 Table, that I have gotten my fish from, that is all wild caught, sustainable, and very high quality. I am very picky with my fish and where I get it from, and I can honestly say Sea 2 Table has been my favorite fish service I have tried. Their Alaska Coho Salmon is to die for, so much flavor and so fresh. This is a great summer recipe for grilling out on a nice day!

Ingredients:

For the Salmon:

  1. 1 TB of Lemon Pepper Seasoning (1 TB lemon zest, 2 TB pepper, 1 TB Salt)
  2. 1 or 2 Alaska Coho Salmon  filets
  3. 1 Lemon
For Salad:
  1. 1/4 head of red cabbage, sliced into steaks
  2. 2 heads of romaine lettuce
  3. 1/2 cup small heirloom tomatoes, halved
  4. 1/4 cup sliced almonds
For Vinagraitte:
  1. 1 lemon
  2. 1/2 TB lemon pepper seasoning
  3. 1 tsp Dijon
  4. 3 TB olive oil

*will need grill or grill pan

Instructions:

  1. Turn the grill on medium high and preheat 15 minutes
  2. Pat dry the salmon filets and squeeze half a lemon juice over the top of the filets. Then add 1 TB of lemon pepper seasoning over the tops (just enough for a good flavor, dont overdo it).
  3. Add oil, salt and pepper to your red cabbage steaks. Put the red cabbage steaks on the grill and flip every five minutes, leave on until a nice char is formed (around 10-15 minutes)
  4. Take apart the romaine head so they are individual spears, lightly coat with oil and salt and pepper and add to the grill with the cabbage for 5 minutes, or until there is a good char, but not too soggy.
  5. While those are on the grill mix the vinaigrette together with a whisk or fork until very well formed and almost creamy.
  6. Add the salmon filet to the grill, skin side down for 5-7 minutes, until desired doneness. At last minute flip to get a good char on the other side for 1 minute.
  7. Chop up your grilled salad greens and cabbage and mix with the dressing. Top with the tomatoes and almonds.
  8. When the salmon is done, serve with the salad and finish it off with a squeeze of half a lemon. Enjoy!
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