Well, folks, I guess I’m just ready for it to be summer already. I blame Texas for the beautiful, sunny weather of late for putting me right in the midst of a midsummer headspace. I don’t hate it, especially because that means I have an excuse to make foods that remind me of bright skies, warm patios, and long, lazy days.

Enter this colorful and citrusy concoction of flavors. I am in love. I don’t even want to eat salmon anymore, unless it’s skewered and lemon-peppered. And this pretty-as-it-is-tasty salad complements the lemony flavors in the salmon with its own touch of tart.

(Recipes below!)

Salad Ingredients:

• 1 grapefruit, peel cut off and sliced
• 2 oranges, peels cut off and sliced
• 2 blood oranges, peels cut off and sliced
• 1 avocado, peeled and thinly sliced
• 1 shallot, thinly sliced
• 2 jalapeños, sliced
• 1/3 c. EVOO
• 2 tbsp. white wine vinegar
• 1 tbsp. honey
• Freshly cracked pepper and sea salt
• 1/4 c. mint leaves

Directions:

Combine all fruit and veggies in a large bowl and toss gently with a soft spatula.

Whisk EVOO, vinegar, and honey with salt and pepper in a separate small bowl until combined. Pour over salad.

Serve with mint garnish on top.

Salmon Skewer Ingredients:

• 1 fair-catch salmon filet, skin removed (the Whole Foods fish counter will do this at no additional cost!)
• 2 lemons, washed and thinly sliced
• 1/3 c. EVOO
• 2 tbsp. white table wine (a fruity blend is best!)
• 1 tbsp. honey
• 1 tbsp. lemon juice
• A splash of white wine vinegar
• 1/4 c. parsley, minced
• 1 tsp. lemon pepper
• 1 tsp. cayenne pepper
• Freshly cracked pepper and sea salt

Directions:

Preheat the oven to 375 degrees F. If you’re using wood skewers, soak them in water for at least 10 minutes to avoid charred wood while they bake.

Chop the salmon up into small 1 x 1 inch pieces.

In a medium bowl, whisk the EVOO, wine, honey, lemon juice, vinegar, parsley, lemon pepper, cayenne, and salt and pepper together until well-mixed. (Pardon the humble brag, but this combo makes one of the best lemon pepper glazes I’ve ev-er tasted.)

Toss the salmon in the glaze mixture, and then place the salmon and the lemon pieces on your skewers alternating places.

Place skewers on a tin foil-covered baking sheet and bake for 15 minutes.