Hello!

I always find myself eating lighter during the summer. It might be because D.C. is like a swamp during July and August and my clothes are already sticking to my skin, or it might be that I want to look OK at the pool. Regardless of the reason, seasonal summer foods are delicious with little fancy preparation needed.

I made the following meal on Monday night, after a humid 90 degree day. The salmon recipe was made for me last fall by my good friend Allison (who deserves a shout out because she’s getting married in TWO days – yay!).

I decided to make a compound butter for the corn because (a) I have a ridiculous amount of fresh herbs that are dying to be used, and (B) the corn needed a little something exciting. It sounds so gourmet, but its really a piece of cake!

Enjoy!

GRILLED MUSTARD-MAPLE SALMON
Serves 2

Wild salmon is in season NOW. So run, don’t walk, to your nearest grocery store and buy some. I bought a little more than 1/2 pound for two reasonably-sized portions.

If you don’t like salmon, this recipe will work for almost any flaky fish – Mahi Mahi, Halibut, etc…

In a large plastic bag, put 1.5 tbs dijon mustard, 1.5 tbs. maple syrup (yes, Aunt Jemima is fine), .5 tbs. balsamic vinegar, 1/8 tsp. salt and freshly ground black pepper.

Marinate the salmon in the plastic baggie for as long as possible, as much as an hour but as little as 20 minutes.

Heat up your grill (or grill pan). Place the salmon on the grill, skin side up. Let is grill for five minutes. Carefully flip the salmon over with a spatula and grill for an additional five minutes. The salmon will be cooked perfectly.

Note: You can also broil the salmon.

SHALLOT-THYME COMPOUND BUTTER
Serves 2

Take 1.5 tbs. of butter out of the fridge and let it sit on the counter top so it will begin to soften. Melt 1 tbs. butter in a pan over medium heat. Add 1.5 tsp. finely chopped shallots to the pan. Saute until they’re translucent, a few minutes.

Add the shallots to the bowl with the 1.5 tbs. butter. Add 1 tsp. fresh thyme leaves. Mash the butter with a fork so the shallots and thyme are incorporated into the butter.

Wet your hands. If you want the butter to look “pretty,” roll it into a ball with your hands and put into the freezer to reset. Spread onto cooked (boiled for five minutes) corn cobs. Remember, a little goes a long way!

Bon Appetit!

Sincerely,

Lauren Hillman
Hillman’s Helpings

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