Puree the ingredients in a blender until smooth. Can be made a day ahead and refrigerated.

Preheat grill to 400 degrees (slightly over medium heat). Lightly oil a sheet of heavy duty foil. Place salmon onto the foil. Fold edges up so that sauce will not drip. Place fish on grill and pour ½ the sauce over the fish. Grill (covered) until fish is just cooked through, basting frequently with remaining sauce. Keep some water on the side. If the sauce starts to darken on the bottom, add some water to prevent burning. Grill for about 20 minutes. *You can either grill the salmon filet whole or in individual 6 ounces pieces. *This recipe can be done in an oven, as well. 400 degrees for 20 minutes.

*You can either grill the salmon filet whole or in individual 6 ounces pieces. *This recipe can be done in an oven, as well. 400 degrees for 20 minutes.

Place arugula on each dinner plate. Drizzle with fresh lemon juice and olive oil. Season with fresh ground pepper and sea salt. Lay the cooked salmon on top of the arugula salad. Garnish with sliced oranges.

Here’s a simple but tasty cheese tray. Three varieties of Manchego Cheese (Kalamata Olive, Smoked & Rosemary) with a Greek Olive Medley.

Ciao Bella Madagascar Vanilla Gelato with BarkThins Dark Chocolate Almond, Strawberries & Kiwi