It′s time to fire up the grill! After a long winter, it is so exciting to get something fresh off the grill. Salmon holds up to the grill really well, due to its meaty nature. This fish is king in terms of good omega fats, flavor and variety of other nutritious benefits. Quinoa is a delicious soft but crunchy grain that is thousands of years old, coming from Latin America. It has the largest concentration of protein of any grain (18mg per serving!). You can find it at Whole Foods and other natural food stores. Give it a try and you will be hooked! Add our baby squash boats and you′ve got a perfect dinner for the whole family. All these foods can be bought organic and/or local.

Serves 4

Ingredients:

• Salmon filet (4)
• Kosher salt
• Lemon juice
• Chile pepper flakes
• Cayenne pepper
• 1 cup quinoa rice
• Paprika
• A bunch of fresh chives
• A bunch of fresh dill
• Baby squash (4)

Directions:

1. Measure a cup of dry quinoa into a small pot. Cover with 2 cups of water, salt and paprika. Set to boil.

2. Wash 4 salmon steak filets, season generously with kosher salt, chile and cayenne pepper and squeeze the juice of half a lemon on both sides. Let sit for 10 minutes.

3. Fire up the grill.

4. Once the quinoa water is boiling, cover the pot with lid and reduce the temperature to low. Let it cook for 15-20 minutes. Quinoa will have a firm consistency and all the water will evaporate when it′s ready.

5. Chop the dill and chives. Add the chives to quinoa just before it′s ready, stir it in 5 minutes before it’s done. Save the dill for the salmon.

6. Place the salmon on the grill. It will be done quickly, depending on how rare you like it. You can place the salmon steaks directly on the grill, though cedar planks will add a nice smoky flavor and tinfoil may help cut down on the mess if any. I prefer the natural grill flavor, so I would place it directly on the grill.

7. Cook the salmon about 5 minutes on each side. Once you turn it over, top one side with dill. Cook until done.

Add a vegetable?

I love grilled vegetables — and this variation works for many kinds — zucchini, baby squash, bell peppers, onions, mushrooms, and the list goes on.

In a small Ziploc bag, mix kosher salt, chile pepper flakes and parsley flakes (or fresh parsley). Add in olive oil — just a bit for each vegetable piece. Cut up the veggies in large chunks and drop in the bag. Close and mix everything well, to make sure the seasoning rubs off well on the veggies. Place each aquash piece on the grill for 10 minutes. To get the perfect grill marks, don—t shuffle the veggie, but turn it over just once. We picked these baby squash boats to complement our salmon and quinoa recipe.