We’ve been focusing a lot on salads because of how versatile salads can be. I think Joel also enjoys proving me wrong, since for long I was anti-salad as an entrée. So far, each salad he’s been making pack in a lot of flavor. I think the thing that takes the grilled salmon and lemon dill salad from a side to an entrée is having protein and complex flavors. In this one the salmon is the protein, but the cashews bring the nutty flavor to contrast with the refreshing lemon.
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