Category Archives: Meat

Grilled Cedar Plank Salmon

Salmon is one of my favorite proteins, and I cook it as often as I can, in dozens of different ways. Here I marinated the salmon with freshly squeezed lemon juice, extra virgin olive oil, coarse grain Dijon mustard, honey, salt, freshly ground black pepper, garlic, and a pinch of chipotle powder. Then, after soaking the untreated cedar plank in water for at least an hour, I threw it on a hot grill to heat up for several minutes, then I flipped it over and placed the marinated salmon on top. The cedar adds a delicious, very distinctive smokey flavor, lends itself well to a beautiful presentation, and prevents you from having to worry about the salmon sticking to the grill. I had some zucchini in the fridge so I decided to simply split those down the middle, and tossed them with some extra virgin olive oil, salt, freshly ground black pepper, and garlic, and threw those on the grill as well. A shower of fresh dill and squeeze of fresh lemon juice finishes everything off. It is moist, flavorful, easy to prepare, and packs a little bit of wow factor. Happy grilling!

This post made the Foodbuzz Top 9!

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Salmon Salad

Whenever I make salmon, I always make a little extra so that the next day I can make this salad. The left over roasted (or grilled) salmon, is flaked into big chunks, and along with red onions, celery, capers, and lots of fresh dill, it is dressed with a tangy vinaigrette of extra virgin olive oil, raspberry vinegar, salt, freshly ground black pepper, and lemon zest. Unlike a gloppy mayonnaise based salad, this salad is fresh, lite, and healthy. And, served on a bed of butter lettuce leaves, it makes for the perfect little summer time lunch in the garden.

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Grilled Chicken with Strawberry and Avocado Salsa

I don’t think that people think to use strawberries in enough savory applications. They add a beautiful color, and delicious sweet tartness to salads, salsas, sauces, and glazes. Here they dress up a simply grilled boneless skinless chicken breast. With the sweet strawberries, buttery avocado, spicy jalapeño pepper, red onion, cilantro, freshly squeezed lime juice, garlic, salt, and freshly ground black pepper, this salsa has it all. This is what I call hardly cooking, but at the end of the day what more do you need than perfectly ripe, fresh ingredients with a little bit of seasoning. This is food as it was meant to be eaten. Uncomplicated, unpretentious, and undeniably good. Enjoy!

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Grilled Shrimp with Mango Salsa

We have a gas grill at home, and you would be hard press to find me cooking (meat especially) anywhere else during the summer time. And this, for me, is quintessential summer cooking: fresh ingredients, prepared simply to enhance their own natural flavors. Here I made a mango salsa with fresh ripe mango, red onion, jalapeño pepper, cilantro, freshly squeezed lime juice, garlic, salt and freshly ground black pepper, to accompany some very basic grilled shrimp (and by basic, I mean seasoned with extra virgin olive oil, salt, freshly ground black pepper, and garlic, and thrown on a very hot grill for about ninety seconds per side). An extra squeeze of lime on the plate, and you have a super fast, super easy, and super tasty meal perfect for a hot summer afternoon (or an overcast Memorial Day weekend, as it were). Happy grilling!

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