When the sun starts to shine on a more regular basis here in Alberta, my food cravings shift from the comfort foods of colder days, to crisp fresh goodies. With Farmer’s Markets in full swing, tomatoes that taste like tomatoes again, farm fresh carrots, and sweet mint poking up in my garden despite my lack of the proverbial green thumb, I start thinking BBQ and fresh salads.

With fresh on the mind, last weekend launched our BBQ season for the year and set the bar high. Perfectly grilled salmon with a Moroccan Chermoula that could make anything delectable. Admittedly, salmon is never my first choice of fish. I prefer the meatiness of halibut, they delicate taste of basa, or the simplicity of pan fried trout, but this preparation boosts a simple fresh piece of salmon to a crave worthy treat. Add to that two fresh and simple salads, one beetroot salad with arugula, snap peas, and fresh oranges, and one carrot, feta, and mint salad (both from Simply Bill by Bill Granger), and there was no doubt that my days of summer had begun.

These dishes are the kind you will return to again and again, when the days grow longer and the sun starts peaking through the long cold days to finally warm your skin.

Chermoula Grilled Salmon

fresh salmon fillet or fish of your choice

1/2 cup fresh cilantro

1/4 cup sesame seeds

4 cloves of minced garlic

1/2 cup extra virgin olive oil

1 tbsp paprika

1 tsp chili flakes

1/2 tsp coarse salt

1/4 cup fresh squeezed lemon juice

Using a food processor or mortar and pestle, chop/pound cilantro, sesame seeds, and garlic. Slowly add oil to mixture. stir in paprika, chilies, salt, and lemon juice.

Place salmon on foil lined with parchment. Spoon mixture over the top of the fish generously. (This recipe usually makes more marinade than I require and I freeze the extra for future use.) Fold parchment/foil over fish to form a sealed packet that will be placed directly on the BBQ. Let marinate in the fridge for up to one hour prior to grilling. Heat BBQ to medium heat and grill for approximately 10-15 minutes depending on the size of the fish.

Beetroot Salad

18 baby beets

baby arugula

handful of snap peas, trimmed and blanched

2 blood oranges, peeled and sliced (I couldn’t find blood oranges and substitued with a regular orange)

3 tbsp extra virgin olive oil

1 1/2 tbsp white wine vinegar

1 tsp chopped fresh oregano

sea salt

freshly ground black pepper

Trim beets and cook in boiling salted water for 30-40 minutes, or until tender.Rinse under running water and peel away the skin.

Arrange arugula, sliced beets, snap peas and blood oranges on a platter. Mix together olive oil, white wine vinegar, oregano, salt, and pepper and drizzle over salad.

Carrot, Feta and Mint Salad

1 kg carrots, peeled, halved, and sliced

2 garlic cloves crushed

3 tbsp lemon juice

3 tbsp extra virgin olive oil

2 tsp ground cumin

2 tsp paprika

1 tsp sea salt

freshly ground black pepper

1/2 cup feta cheese

1/4 cup pitted black olives (I like the dried at the Italian Centre for this recipe, or kalamata)

small handful of fresh mint leaves

Cook the carrots in boiling salted water for 1 minute. Drain and refresh in iced water. Stir together garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper. Arrange carrots on a serving platter. Top with crumbled feta, mint, and olives, and drizzle with the dressing.

Add a crisp chilled buttery viognier and soak up the sun!