Marinating: 2 sockeye salmon steaks in cilantro, dill (from our herb planter out back!), green onion, olive oil and balsamic vinegar.
Grilling: about 15 minutes.
All done, time to eat!
Plated: with mixed greens and avocado.
The second steak will be for a cold salmon salad today. Dessert was later. I didn't get a picture as I was too busy eating it: strawberries swimming in whipping cream (un-whipped, straight from the fridge), two bowls (hey, it's a holiday weekend).