Hello lovelies! Sorry for the silence around here last week, but I was thoroughly enjoying a self-imposed spring break. The family was off of school, I had a week off from work, and we had great friends visiting from out of town. We packed so much fun into just one week and it was truly fabulous! I’m sure the sunshine and warmer temps we have been welcoming on a regular basis played no small part in our happy week. We broke in the grill for the season recently with our traditional breaking-in-the-grill meal, grilled chicken fajitas. Since then, I have already lost track of how many meals have come off the grill, but they have all been excellent. One such meal was this grilled salmon salad with blueberry vinaigrette.
The evening I made this, I went to the store with an entirely different meal in mind but that was eventually replaced by the idea for this meal, which formed as I wandered around, choosing ingredients that sounded good to me. I think the general method of this also appealed to me, i.e. throw a bunch of stuff on the grill and make it salad. The base that is to become the blueberry dressing is first used to glaze the salmon. This may look a questionable grayish color mid-cooking but eventually darkens to a purplish-black that adds a really nice smoky-sweet flavor to the finished dish. Also, grilled baguette slices are added to the mix for croutons, taking the whole thing from good to great. Make ASAP. Repeat throughout spring and summer.