Summer is the time for grilling and salads. This simple meal is healthy and easy. Prepare the salads ahead of time.
The simple dressing for the beans consists of olive oil, sliced garlic, shredded fresh basil (traditionally made with mint, but Leon does not like mint), ground black pepper, a dash of salt and a splash of white wine vinegar or balsamic vinegar. (Actually the vinegar can be optional, if you like).
Cut the beans and toss in the dressing. Refrigerate.
Drain the cabbage but do not rinse. add a pinch of salt, 1-2 teaspoons of sugar, a tablespoon or two of mayonnaise, the shredded fennel and carrots and a small handful of raisins. (I usually add horseradish to my slaw but that would overpower the delicate flavor of the fennel, so I left it out). Refrigerate.
The market had salmon on sale (silverbrite, wild caught - not considered high quality salmon) for $5.99. I bought just over a pound for the two of us. A little black pepper and some blackened seasoning and onto the grill. I find this salmon affordable and tasty.
Let it sizzle with the grill cover closed. Do not turn over. It is done (slightly under-cooked, but not sushi) when the color turns a lighter shade of salmon.
A little white wine and dinner's ready!