Celebrate the End of Summer With 3 Easy Recipes!

End of summer in Texas is definitely something to celebrate, when you’ve spent several hot months in quarantine!

It’s my favorite time to enjoy cooking on the grill and eating fresh salads. It keeps things cooler, to keep most of the cooking outside of the house. And eating lots of fresh fruits and vegetables has a cooling effect on the body.

I’d like to share one of my favorite summer meals with you. It’s perfect to make toward the end of summer, when wild salmon and fresh sweet corn are in season. The recipes are all gluten-free and nutrient-dense, great for keeping your immune system strong.

To spend the least amount of time in the kitchen, I recommend making the salad first, the salmon second, and the corn can steam while the salmon cooks.

Altogether it should only take 30- 40 minutes tops (less time if you have help)!

End of Summer Menu

- Baked Wild Salmon with Fresh Rosemary

- Steamed Corn on the Cob with Basil Butter

- Summer Nectarine and Arugula Salad with Lemon-White Balsamic Vinaigrette

Baked Wild Salmon with Fresh Rosemary

Flavors of rosemary, garlic, and maple give this salmon dish superb flavor. And the recipe is so simple, you’ll be able to make it again and again without measuring a thing. Serves 4

Salmon

- 1 to 1 1 /2 pound fillet wild-caught salmon (such as Coho or Sockeye)

- 2 tablespoons extra-virgin olive oil unrefined sea salt

Topping

- 2 tablespoons extra-virgin olive oil

- 4 cloves garlic, minced

- 2 teaspoons fresh rosemary, chopped finely

- 2 teaspoons maple syrup (optional) a few pinches unrefined sea salt

Preheat oven or toaster oven to 325° F or heat grill (for 3-burner grill, keep middle burner off and the other 2 burners on high; for 2-burner grill, heat one burner on high, the other one off; for charcoal grill, put coals on one half of the grill and leave one half of the grill empty; oil grates off the heat).

Keep skin on salmon. Rinse and pat dry with a paper towel. Place salmon fillet in glass dish or metal baking sheet. Coat both sides of salmon with a thin layer of olive oil, then sprinkle both sides with sea salt (~1 /2 tsp).

Bake 12-15 minutes or grill over indirect heat for 15-20 minutes. Fish is done when white albumin protein shows on the outside of the fish, when fish easily flakes with a fork, or when internal temperature reaches 140-145° F. Remove from the oven or grill, place on plate or baking sheet, and cover with foil until topping is ready.

Prepare topping. Heat small, heavy-bottomed skillet over medium heat for one minute, then add olive oil. Turn heat to low and add garlic, rosemary, and sea salt. When garlic softens, turn off heat and add maple syrup. Whisk to combine and pour over cooked salmon. Return to the oven, if desired, for a minute or two or serve as is.

Steamed Corn on the Cob With Basil Butter

Steamed Corn on the Cob With Basil ButterThis recipe is a take on corn on the cob with pesto, but without the fuss. The corn is lightly steamed so it is not overcooked. Make this when corn on the cob and basil are both fresh and in season! Serves 4.

- 4 ears of sweet corn, husked and trimmed

- 1 /4 cup grass-fed butter or vegan spread, softened

- 1 spring fresh basil, chopped finely

Bring about two inches of water to a boil in large skillet or pot with a lid. Add corn and place lid on. Turn heat to low and steam for 2 minutes. Using tongs, turn each ear of corn over to cook evenly on both sides. Place lid on again and steam for 2 more minutes. Remove corn to a large bowl and keep covered until time to serve.

In a small bowl, combine softened butter and basil. Mix well. Serve with corn at the table, or spread on while corn is still hot.

Summer Nectarine and Arugula Salad with LemonWhite Balsamic Vinaigrette

If you are lukewarm about arugula, this salad will change your mind! The sweetness of nectarines and white balsamic are the perfect counterpart to baby arugula. Basil, mint, and lemon zest give the salad a fresh, lovely taste. Serves 4.

Dressing

- juice of 2 lemons (~6 tablespoons)

- 2 tablespoons white balsamic vinegar

- 1 /2 cup extra-virgin olive oil

- sea salt and black pepper, to taste

Salad

- 5 ounces baby arugula (about 5–6 handfuls)

- 1 /2 fennel bulb or 1 cucumber, thinly sliced

- 1 cup fresh basil leaves, torn or sliced

- 1 /2 cup fresh mint leaves

- zest of 1 lemon (yellow part only)

- 2 nectarines (or other fruit), pitted and sliced

- 1 cup baby tomatoes, halved or left whole

In a mixing bowl, whisk together lemon juice, white balsamic vinegar, olive oil, a couple large pinches of sea salt, and a few grinds of black pepper.

In a large prep bowl, toss together arugula, fennel, basil, mint, and lemon zest. Using tongs or salad forks, lightly dress salad with some of the prepared dressing.

Using tongs or salad forks, lightly dress salad with some of the prepared dressing.

Place salad onto individual salad plates or one large salad bowl or platter. Decorate the salad with fruit slices and tomatoes. Drizzle with a little extra dressing, if desired.

Enjoy your simple summer meal! Serve with your favorite rosé, white wine, or iced tea.

Article by Rachel Zierzow

Rachel is a certified natural foods chef, culinary instructor, healthy living expert, and nature lover in Austin, Texas. She's on a mission to help people find balance in their lives. You can join her Wednesdays at 1 2 Central on Facebook Live for healthy cooking inspiration. www.facebook.com/rachel.zierzow

Try out Rachel's recipes, health tips, and online course at cookloveheal.com