It’s been WAY too long! We have had several life changing
events that have kept me from my little hobby blog. But alas I can sit
comfortably and write…The first event was last fall my daughter Liv was
diagnosed with a rare autoimmune disease called, Henoch–Schönlein purpura nephritis.
This disease has caused her to be hospitalized quite a bit over the last seven
months. She also missed over 30 days of school. Having a sick child takes a
huge toll on the family unit, but with a strong loving bond and a lot of answered
prayers we have all managed to make it through. I truly believe we are all more
grateful for each other today! I am also happy to report that my beautiful
strong Liv is doing much better! She is followed closely by a nephrologist and
still has to provide bimonthly labs, but she is stronger every day!
The bright sunshine that followed that dark cloud of illness
was the purchase of our new home! Just a little over 30 days ago we moved to a
beautiful new home! We couldn’t be more thrilled with our new place! We couldn’t
bear to leave El Dorado Hills, so we only moved 4 miles down the road, but we
nearly doubled our inside square footage and quadrupled our outdoor space. We
have a great new entertaining space both indoors and out, and so much room to
garden I feel like a giddy school girl! We are of course still getting settled,
but the hard work is done and now we are moving on to decoratingJ
As a family we all collectively agree that our expansive new deck is our
favorite new space. We have rarely eaten a meal inside since the move. Our
outdoor table transformed from the place where we ate dinner about four nights
a week to the primary eating space in the house, breakfast, lunch and dinner.
One of our favorite recent spring dinners was grilled spiced
lemon salmon skewers. It was a family hit, and the cold leftover salmon made a
fantastic salad for the lunch the next day! Have a great al fresco dinner and
let me know how you like the recipe!
Enjoy!
Grilled Spiced Lemon Salmon Skewers
(Adapted from Bon Appétit June 2013)
1 tablespoon minced fresh oregano
1 tablespoon minced fresh lemon thyme
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
1 ½ pounds skinless salmon fillet (preferably wild), cut
into 1-inch pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
16 bamboo skewers soaked in water 1 hour
Preparation
Prepare grill for medium heat. Mix oregano, thyme, sesame
seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice
mixture aside.
Beginning and ending with salmon, thread salmon and folded
lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Thread
salmon pieces onto two skewers so they don't flip and spin every time you turn
them on the grill. Brush
with oil and season with reserved spice mixture. Grill, turning occasionally, until fish is
opaque throughout, 5–8 minutes.
Enjoy with a cold quinoa salad and a glass of sauvignon blanc!
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