Blueberry Corn Salad

I think this is my new favorite summer salad...I'll take a picture the next time I make it.

BBQ'd corn niblets (after cutting the niblets off the cob, save it for sweetening soup stock!)
Blueberries
Arugula
Spinach
BBQ'd meat (steak, ribs, chicken, whatever)

(I would've loved some shredded mint or basil tossed in as well...but my basil plant is still tiny in its pot.)

Drizzle with this citrus-y lime vinaigrette goodness:
Lime juice
Olive Oil
Mustard
Sugar
Vinegar
Salt

The citrus dressing cuts through the rich smokey fats of the BBQ'd meat. The blueberries add a tangy sweetness. It's all very yummy.

Soy Lime Mackerel

Part of trying to eat healthier is also trying to eat more organic and sustainable products. Wild mackerel is one of those products. These smaller fishes grow fast and reach sexual maturity quickly, making them sustainable compared to, say, tuna....which also stores high levels of mercury in its flesh. Another bonus is how the mackerel is scale-less. I hate de-scaling fishes...but I love eating the skin! The darker layer of flesh right under the skin is supposed to be rich in omega oils too.
I trimmed off the head and tail, and filleted it so that it can be opened flat. I left the backbone in so that it wouldn't curl when I panfried it. Then I marinated the fish, skin-side up.

Marinade:
Soy Sauce
Sugar
Vinegar
(can also add chili flakes)

The mackerel was served over a bed of spinach and arugula leaves and the dressing for both the fish and salad was drizzled on top. I had leftover corn so the niblets were tossed into the salad as well.

Dressing:
Lime juice
Olive Oil
Sugar
Ginger root (finely chopped)
Soy Sauce

And it was good! Not fishy in taste at all. =)
Again, sorry no picture...ate it before I remembered.