Like vintage Chicago, we went from dreary and 40’s to sticky and 90’s – yes, my car said 91 at times over the past few days. From sweaters and boots to running around in the sprinklers barefoot and covered in dirt. Ah, apparently summer has arrived – or is it a cruel joke?
Either way if you’re anything like me these drastic changes in temperatures take a toll on your appetite. I go from eating every few hours to realizing it’s 3:00 and I hadn’t eaten a thing. Not good. When it gets this hot I’m just not hungry. I suppose it would help things if inside my house wasn’t matching the temperature outside but I REFUSE to go from heat to air conditioning, so, sweat it out baby and let’s find a summer meal to eat.
Lucky for me my sister is coming over for dinner so I can make something girly and light. It didn’t even appeal for me to fire up the grill so I’m going to roast delicious nicoise salmon ahead of time and serve it chilled along with a ‘raw’ salad courtesy of Frank’s Karma Cafe in Wauconda. If you haven’t been, GO! Soon. Today my friend Lindsay went and picked up a variety of treats, including my raw salad with a champagne vinaigrette (thank YOU!) and homemade cantaloupe lemonade – how summery and refreshing does that sound? Just one sip hit the spot.
But let’s get back on track – I was distracted by Frank’s Cafe. Ok, the nicoise salmon. I LOVE it in the summer as you can make it ahead of time and serve it right out of the fridge so it’s chilled on a sticky hot day. The prep is easy and the marinade is full of bright yellow lemon zest and grainy mustard. It needs nothing but a light salad on the side and a perhaps an ice cold gin and tonic with a fresh lime. Ahhh. Cheers to sun dresses, barefeet, and 80 degrees!
- 2 lemons, juice & zest
- 1/4 cup olive oil
- 1/4 cup dijon or grainy mustard
- 2 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp pepper
- 4, 6 ounce salmon filets - skin on
- Preheat oven to 500 degrees.
- Whisk together above ingredients to make the marinade. Line a baking sheet with foil, place salmon skin side down and pour over marinade. Let sit for 15 minutes.
- Roast salmon in the oven for 12 - 15 minutes. Take out and let rest for 15 minutes. Place in the fridge to chill.
I cleaned my plate!