This section will contain recipes and ideas for dinner. My first dinner post is for Grilled Salmon with an Italian-style Tomato, Artichoke, Capers and Parmesan sauce. The sauce would also be delicious on Halibut, Chicken or Fresh Pasta (serves 2 with sauce left over).

Grilled Balsamic, Olive Oil & Fresh Herb Wild Salmon Fillets: 

• 2, 6-ounce wild salmon fillets (we use the frozen wild salmon from Costco)
• 1 Tablespoon Balsamic Vinegar (high quality)
• 3 Tablespoons Extra Virgin Olive Oil
• 1/4 cup freshly squeezed lemon (the juice from approximately 1 lemon)
• Fresh chopped herbs (select from Rosemary, Basil, Thyme or Others)
• Sea Salt (to taste)
• Fresh Cracked Black Pepper (to taste)
• Combine all ingredients and marinate salmon fillets for 1 to 2 hours

Italian-style Tomato, Artichoke, Capers and Parmesan sauce:

• 1, 14-oz can of artichoke hearts (in water)
• 2 cups chopped tomatoes (I use cherry tomatoes, which I cut into quarters)
• Sea Salt (to taste)
• Fresh Cracked Black Pepper (to taste)
• 2 tablespoons capers
• 1/8 cup fresh squeezed lemon
• 1 tablespoon dried Thyme
• 1 tablespoon dried Oregano
• 1 teaspoon dried red pepper flakes
• 1/2 cup finely grated Parmesan Cheese
• 1/8 cup Olive Oil
• 4 Garlic cloves minced
• 2 Shallot cloves chopped

Over low heat, add Olive Oil and Shallots. Cook until Shallots are tender. Add chopped tomatoes, garlic, thyme and oregano. Cook over low heat until tomatoes start to break down (15-20 minutes over low heat). Add artichoke hearts, capers and red pepper flakes and continue to cook over low heat (stirring occasionally). Add lemon juice, sea salt, black pepper and parmesan cheese. Continue to cook until most of the liquid is absorbed.

Meanwhile, grill salmon fillets over medium heat.

Serve salmon fillets with sauce. Top with 1-2 tablespoons of parmesan and fresh chopped basil.