As cool, rainy days give way to warmer ones, social calendars start heating up with more opportunities to gather with loved ones. Consider this your final reminder that Mother’s Day is this Sunday, May 11th.
If you’re still looking for a way to celebrate the mother (or mother figure!) in your life, consider putting your culinary skills on display with a homemade meal.
Giant Eagle has tons of summer recipes, like this one for salmon with watermelon pico de gallo that are simple enough for kids of most ages and skill levels. Plus, you can order all of the ingredients online and pick them up at the Giant Eagle nearest you.
Salmon with watermelon pico de gallo (4 servings)
Ingredients:
- 1 small seedless watermelon
- 1 bunch cilantro, chopped
- 1 white onion, minced
- 1 jalapeno, minced (remove seeds for milder heat)
- 2 limes
- 2 zucchini
- 2 yellow squashes
- 2 tsp. chili powder
- 4-6 oz. salmon fillets
- 1 tsp. cumin
- 3 tsp. kosher salt, divided
- 4 tsp. Market District extra virgin olive oil, divided
Preheat oven to 425°F. Peel and dice watermelon into ¼-inch cubes. Place in a medium bowl. Toss with 1 teaspoon of salt and let sit for 10 minutes, then drain well. Add the cilantro, onion, and jalapeño to the watermelon. Add in the juice from one of the limes and stir to combine. Cut the other lime into wedges.
Trim the ends from the squash and zucchini; then slice lengthwise into ¼-inch thick slices. Toss with 2 teaspoons of olive oil, cumin, chili powder, and 1 teaspoon of salt. Lay the squash on a non-stick or parchment-lined sheet pan. Place in oven and roast for 7 minutes.
Season the salmon with a ¼ teaspoon of salt for each piece. Heat a large frying pan over high heat. Once hot, add 2 teaspoons of olive oil and the salmon filets. Reduce heat to medium-high. Sear on one side until browned, about 3 minutes. Turn the salmon over and cook another 3 minutes. (For food safety, cook salmon to an internal temperature of 145°F.)
Serve the salmon with the roasted squash, watermelon salsa, and lime wedges.
Pair the meal with this red sangria with berries and you’re sure to be her favorite child.
And while you’re in planning mode, check out these quick bite and snack recipes that you can whip up on Father’s Day, Sunday, June 15th. This Buffalo chicken dip is sure to be a hit as well as these sriracha slaw hot dogs with crispy bacon.
If there’s a recent graduate in your life, let Giant Eagle do the cooking with their prepared trays, sides and custom cakes. Less time in the kitchen means more time to dig up your grad’s baby pictures and class photos and finish up that slideshow!
