Salted Salmon with Greens and Grilled Seasonal Vegetables

It's nearing the end of grilling season here in the north, so we've tried to take advantage of the last good month of weather. This time around, we threw on some fresh veggies and wild-caught salmon. That's one great thing about healthy dinners—if you keep it simple, they can be very quick and easy!

2 pieces wild-caught salmon
black salt
greens (whatever kind you have—kale, beet greens, swiss chard)
vinegar
zucchini
purple bell pepper
red onion
fresh rosemary
balsamic vinegar

Slice the zucchini, chop the onion, and deseed and chop the bell pepper. Toss together with rosemary in some balsamic vinegar and place on the grill in a grill basket. Let this begin to cook, stirring occasionally, while you prep your salmon and greens.

Season your salmon with a little bit of the black salt (what's shown here was a bit much, so take it easy—you can always add more later). Place on a piece of foil and set aside.

With the greens, just chop them up and throw them in a skillet with a little bit of water and a dash of vinegar. Usually I would add salt, but the salted salmon gives you all you need here. Cover and let cook on low.

Put the salmon (on the foil) on the grill. Cook about 5 minutes on each side. By the time your salmon is done, your greens and your grilled vegetables should be good to go.

Bon appetit!