This weekend, 4 friends and I ventured to Plum Island on the North Shore to check out our friend Dave’s super-adorable cottage house. By adorable I mean it belongs in Better Homes Magazine or something, it was precious. We spent Friday night playing card games and drinking margaritas, and Saturday was all about recovering relaxing, and cooking!
The 5 of us went to the grocery store with no plan, hoping that we would get inspired when we got there. The result: guac for an appetizer, stuff for me to make watermelon, feta and mint salad, and a huge filet of Steelhead Trout for Dave to grill. None of us had Steelhead trout before, but Dave, who’s a chef, said it was “better than salmon.” So, we believed him.
I discovered the magic that is watermelon, feta and mint salad in Barcelona. Ever since I’ve been back my goal has been to recreate this amazingness myself. Watermelon and feta is the perfect sweet and salty combo, then mint adds a refreshing flavor to balance it. I don’t have an exact recipe for a good watermelon salad, because everyone likes certain ingredients more than others. A couple of my friends were not too keen on the mint, and personally, I like an overload of feta. Just mix together salad greens, watermelon, feta, mint, salt, pepper and balsamic as you see fit. Red onions and black olives are great to add as well.
Dave prepared the trout with olive oil, lemon juice, salt, pepper and cajun seasoning. He was right, it was better than salmon, it was SO GOOD! Not fishy at all, juicier and meatier than salmon and it had a great taste. YAY!
The salad and trout turned out to be the perfect summer weekend lunch or BBQ. Without any planning whatsoever, this lunch actually turned out to be really healthy, BONUS! Try it and enjoy!