Thursday, June 2, 2016

It's Thursday-Time to Fire Up the Grill

Asian Salmon Kabobs
recipe adapted from and serves 4. 
  • 1-1/2 lbs. salmon fillets, cut in large chunks
  • red peppers or yellow peppers cut in chunks 
  • red onion cut in chunks
  • tomatoes or zucchini cut in chunks
  • asparagus spears
  • optional pineapple chunks
For the marinade
  • 2 TB. low sodium soy sauce 
  • 2 Tb. oyster sauce
  • 2 TB. freshly grated ginger
  • 1 TB. seasoned rice vinegar
  • 1 TB. brown sugar, packed
  • 3 TB. orange or pineapple juice
  • 3 cloves garlic, minced
  • 1 tsp. sesame oil
  • 1 tsp. Sriracha, optional
  • Freshly ground black pepper, to taste
  • Soak skewers in water for one hour. 
  • In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, orange juice, garlic, sesame oil, Sriracha and pepper, to taste.
  • Thread salmon, red onion, zucchini or tomato, peppers onto skewers. 
  • Divide soy mixture in half. Brush soy sauce mixture onto the skewered kabobs. Let sit for 10 minutes.
  • Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes.
  • Add reserved marinade to a small saucepan over medium high heat. Whisk in 1 tsp. cornstarch. Bring to a boil; reduce heat and simmer until thick about 5 min.
  • Serve reserved marinade with kabobs.

Parmesan Baked Tomatoes
Cook's notes: Until our gardens reap tomatoes check out your local farmers markets. The recipe serves 4-5. It's a great side served with salmon kebobs. 
  • 4-5 tomatoes cut in thick slices
  • 1-2 TB. good quality Extra Virgin Olive Oil or Extra Virgin Olive Oil Tuscan Infused
  • 1/3 cup fresh grated Parmesan cheese
  • 1-2 TB. balsamic vinegar or Dark Chocolate Balsamic
  • 1 TB. fresh finely chopped oregano or 1 tsp. dried oregano
  • 1 Tb. fresh finely chopped parsley or 1 tsp. dried parsley flakes 
  • 2 TB. fresh finely chopped basil or 2 tsp. dried basil
  • Preheat oven to 400 degrees.
  • Slice tomatoes and pat dry on a paper towel.
  • Arrange in a baking dish and drizzle with olive oil and balsamic.
  • Sprinkle spices and grated Parmesan cheese on top of tomatoes.
  • Bake 10 minutes uncovered, serve warm.

1 comment:

  1. I will definitely try that tomato recipe when tomatoes are in season. Sounds simple and good.