monday dinner.

the sun is out on the central coast. monday is a night for a relaxing dinner. no fuss. gather a meat and veggie. turn on the grill. chop some herbs. add some crushed garlic. viola! nothing better than enjoying a meal in the front courtyard with husband!

salmon with crushed garlic and agave nectar. grilled zucchini with fresh parsley and lemon. spinach salad with marinated cucumbers, purple onion, and cotija cheese.

makes a dinner for two



  • 2 boneless salmon steaks
  • 1 tbs. crushed garlic
  • 1 tsp. blue agave nectar
  • coarse sea salt
  • fresh ground black pepper


  • 1 large zucchini sliced in half then quartered long ways
  • generous drizzle of olive oil
  • 1 small bunch chopped fresh parsley
  • half a lemon
  • coarse sea salt
  • fresh ground black pepper

spinach salad:

  • 2 generous handfuls organic spinach
  • 1 quarter small purple onion finely sliced
  • 1 tbs. cotija cheese (found in mexican food stores)

marinated cucumber:

  • 1 med. cucumber sliced
  • 1 cup white vinegar
  • 1 quarter small onion finely sliced
  • coarse ground sea salt and fresh ground pepper to taste
  • chili flakes (optional/ to taste)

process: preheat gas grill or get coals going. oil grill grate generously. in a small bowl combine crushed garlic, agave nectar, salt and pepper. set aside. put sliced zucchini in a medium sized dish. (i use this dish to serve the finished meal so make sure its large enough to hold the salmon after cooking) coat zucchini with olive oil. chop parsley. sprinkle parsley over zucchini with salt and pepper to taste. set aside. remove salmon from fridge. some like to rinse fish under cool water and pat dry. lay salmon skin down on heated grill over med/low heat. spoon garlic agave mixture over fish. close lid and cook untouched for approx. 6-8 minutes. (charcoal grillers make sure you use indirect heat, meaning move your coals away from the center of the grill and cook fish over the center as not to have too much heat) while fish is cooking place a handful of spinach on two plates. sprinkle sliced onion over spinach and top with crumbled cotija cheese. set aside. place cucumbers in a bowl. add vinegar, salt and pepper, and chili flakes. sprinkle sliced purple onion over cucumbers and set aside. add zucchini to grill. grill for 3 minutes then turn. grill for 3 more minutes. using a spatula carefully remove salmon from grill and place on dish. place grilled zucchini around salmon. serve with marinated cucumbers and spinach salad. enjoy!



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