Personally, I'm hoping for just a couple of more hot days to spend at the pool. Call me crazy.
We have made it through the busiest week of our summer with just a little bit of exhaustion to go along with it.
My whole family was in town for a week, the church picnic came and went without a hitch, my crazy training week at work is finally over, and the colds that magically came at the same time are finally almost over.
Summer only lasts so long, people.
Then. After that. We are escaping for a weekend to the mountains to celebrate some birthdays. My birthday came and went sometime last week with all the craziness.
And yes. These all need to be separate sentences. Just imagine how crazy you would be if you actually had to listen to me talk like this on a regular basis. Major pity points to the husband.
I think I got home from work at 7 and was in bed by 7:30. We decided we can celebrate my birthday any day we want and the actual day wasn't cutting it. :)
In the midst of summer grilling, we decided to try our hand at salmon. Since we made this on a Friday night after work, I wanted some seasoning that wasn't necessarily a marinade but would add a touch of flavor. Also, I was craving some guacamole so I was hoping I could find something that wasn't too spice but fit the flavor of the evening. Not that I don't like spicy, but I've made a blackened salmon before and wanted to try something a bit more sensitive taste bud style.
I found this recipe form Alaska from Scratch. It fit the bill perfectly and even tasted quite well with my subtractions from the original recipe. Still working on looking at recipes before grocery shopping.
I never took Home Ec. Just in case you were wondering.
Anyways. The salmon. Perfect with grilled shrimp and guacamole.
Found at: Alaska From Scratch (minus just a couple of ingredients :) )
1 tbsp sugar
1/2 tbsp chili powder
1 tsp cumin
1 tsp paprika
Pinch of cinnamon, salt & pepper
Rub the salmon (flesh only) with above mixture. Turn grill on hot, place flesh side down and cook for about 5 minutes. Flip salmon over, turn down heat, and grill until desired level of doneness. Please note that neither my husband or I claim to be expert fish grillers but we just do what works for us. You probably have a much better method and I fully encourage you to go with that.. and pass your tricks on.
As always, I change almost all the recipes I view to fit what we have at home and our tastebuds but always encourage you to try the original!