In other places in the world, September is the month that the heat of summer gives way to the welcome chill of fall. Sadly for those of us in L.A., September is just a cruel extension of August…but with more traffic.
And if you, like me, are looking to keep the heat out of the kitchen this fall, here’s another skinny dish you can make on the grill that’s easy enough for a weeknight supper yet festive enough for a weekend party: Southwestern Spiced Salmon with Black Bean, Cucumber and Mango Salsa.
Without much effort (unless you consider opening a can of beans a work-out), this delicious dinner can be made on the fly in less than 30 minutes. Or, if you’re cooking for a crowd, the salmon can be seasoned and the salsa can be prepared ahead and you can have dinner plated and served in just 20!
But the real magic isn’t just how easy it is…it’s how satisfying and nutritious it is…