Saturday, June 30, 2012

Dinner on the grill

It's summer.  For me, that means there is nothing better than cooking all of your dinner on the grill.  Salmon is one of my favorite foods, so when I discovered this great simple sauce I was ready to give it a try...happy I did.
Maple-Soy-Glazed Salmon
from Bon Appetit
Yield: 4 servings
1/3 C maple syrup
1/4 C soy sauce
1 tsp adobo sauce from canned chipotles in adobo
4 6 oz skinless salmon fillets

Whisk syrup, soy sauce, and adobo in dish to blend.  Add salmon, turn to coat.  Let marinate 30 minutes, turning occasionally.  Drain marinade into small saucepan.
Heat heavy nonstick skillet over medium heat.  Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes per side.
Meanwhile, boil marinade until reduced to scant 1/4 C sauce, about 4 minutes.  Place 1 salmon fillet on each of 4 plates, drizzle with sauce, and serve.
I'm sure I've said this before, I am a big fan of zucchini, especially when it comes out of my garden.  Let's put it this way...if the vegetable is green, just assume that I love it.  A little olive oil, and garlic pepper tossed with the fresh zucchini, and it's ready for the grill.  A few minutes on each side, then shave a bit of Parmigiano-Reggiano on top when it comes off and you've got yourself a delicious side.
Now, this  Kale salad I did not cook on the grill.  The only cooking was for the wheat berries, and that was done the day before, so then it was only a matter of tossing everything together.  I used the last of my spring kale in this salad.  The recipe is from Cookbooks101, a food blog that I follow. 

Kale Market Salad
Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste
1/2 bunch kale, destemmed, torn into pieces
1 cup cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers' market carrots, very thinly sliced
1 small bulb of fennel, thinly sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth.  Taste, and adjust with more salt, or honey, or lemon juice.
Before you're ready to serve, combine the kale with about half of the dressing in a large bowl and use your hands to work the dressing into the kale, softening up the kale a bit in the process.  Add the farro (or wheat berries), carrots, and fennel, more dressing, and a couple pinches of salt, and toss again.  Taste, and add the last of the dressing if needed. This salad is meant to be quite heavily dressed.  Add the avocados and almonds and give one last gentle toss.
Serves 2-4.

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