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Grilled Salmon |
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Ingredients: |
Ingredients: 8 oz salmon filets, skin on (one per person)
6 tablespoons of unsalted butter
2 lemons (sliced in rounds)
2 tablespoons of lemon zest (no pith)
2 tablespoons of lemon-pepper seasoning
1 large red onion (cut in 1 inch wedges)
6-8 green onions (sliced)
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Directions: |
Directions:1. For each piece of salmon, create a foil boat using heavy-duty BBQ grill grade foil, about 12 inches long.
2. Put 1 tablespoon of butter in the center of the foil.
3. Place a single layer of lemon slices, seeds removed, over the butter. The length should be long enough for the salmon filet to sit on top of it.
4. Place the salmon filet, skin side down, on the lemon slices.
5. Season each salmon filet with lemon zest and lemon-pepper seasoning.
6. Top each salmon filet with a wedge of red onion.
7. Fold the foil around the salmon filet, sealing tightly.
8. Over medium-high heat, grill the salmon for 7-10 minutes, until it just begins to flake easily with a fork.
9. Open the foil carefully to allow steam to escape. Wait 5-10 minutes before serving.
10. Discard the lemon slices and red onion wedges.
11. Top the salmon filets with the creamy artichoke herb sauce. Garnish with sliced green onion. Serve with a side of the grilled veggies.
This recipe can be made the same way using chicken or shrimp. Be sure to adjust the cooking times accordingly. Chicken will take longer to cook while shrimp will take a little less time to cook. |
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Creamy Artichoke Herb Sauce |
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Ingredients: |
Ingredients: 1 cup of quartered artichoke hearts in oil (drained)
12-14 oz of garlic-herb spreadable cheese (such as Boursin)
1/4 cup of lemon juice (freshly squeezed)
1-2 garlic cloves (smashed)
1/2 teaspoon of cayenne pepper
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Directions: |
Directions:In a food processor, add the artichoke hearts, lemon juice, garlic-herb spreadable cheese, garlic cloves, and cayenne pepper. Process until smooth. Add to a small saucepan. Bring to a simmer until warm and slightly thickened. |
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Grilled Parmesan Potatoes |
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Ingredients: |
Ingredients: 2 lb of small red and/or baby gold potatoes
4 tablespoons of unsalted butter
2 tablespoons of vegetable oil
1/4 cup of parmesan cheese (grated)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried oregano
1 teaspoon of ground thyme
Salt and pepper to taste
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Directions: |
Directions:1. Wash the potatoes well. Cut into quarters.
2. In a bowl, whisk together melted butter, vegetable pol, parmesan cheese, garlic powder, onion powder, dried oregano, and ground thyme. Salt and pepper to taste.
3. Add the quartered potatoes and sliced green onions to the mix. Toss to coat.
4. Using heavy-duty BBQ grill grade foil, create a single 18 inch by 18 inch foil boat.
4. Fold the foil into a pouch and seal tightly.
5. Grill over medium-hot heat for 20-30 minutes until the potatoes are tender. Shake the foil boat every 5-10 minutes to ensure the potatoes do not burn.
6. Open the foil carefully to allow steam to escape. Wait 5-10 minutes before serving.
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Grilled Tomatoes & Onions |
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Ingredients: |
Ingredients: 4 large red onions (halved)
4 Roma tomatoes (halved)
1/4 cup of vegetable or canola oil
1 teaspoon of lemon-pepper seasoning
1 tablespoon of paprika
1 tablespoon of honey
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Directions: |
Directions:1. Warm the grill up to medium-high heat.
2. Carefully trim the root of the onions. Leave the very bottoms in tact to hold all the layers together. Discard the outer skins of the onions. Slice the onions in half from top to bottom.
3. Slice the tomatoes in half lengthwise.
4. In a bowl, whisk together the oil, lemon-pepper seasoning, paprika, and honey. Salt and pepper.
5. Brush all sides of the onions and tomatoes with the seasoned oil.
6. Grill on medium-high heat for flipping every 5-10 minutes until tender-crisp. |
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Simple Summer Salad with Lemon Vinaigrette |
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Ingredients: |
Ingredients: 10 oz of mixed greens
10-15 cherry tomatoes (halved)
1/4 small red onion (thinly sliced)
1/2 cup of carrots (shredded)
1/4 cup of dried cranberries
1/4 cup of pecans and/or walnuts
1/2 cup of fresh pomegranate arils
1 green apple (diced)
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Directions: |
Directions:In a bowl, combine the mixed greens, halved cherry tomatoes, sliced red onion, shredded carrots, dried cranberries, nuts, fresh pomegranate arils, and diced green apple. Top generously with homemade lemon vinaigrette. |
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Homemade Lemon Vinaigrette |
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Ingredients: |
Ingredients: 1/2 cup of lemon juice
2 tablespoons of water
1 cup of extra virgin olive oil
1 teaspoon of lemon-pepper seasoning
1 tablespoon of maple syrup (or honey)
1 teaspoon of Dijon mustard
4-6 tablespoons of shallot (minced)
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Directions: |
Directions:In a bowl, whisk together the lemon juice, water, extra virgin olive oil, lemon-pepper seasoning, maple syrup, Dijon mustard and minced shallots. Adjust seasoning to taste.
Store in the refrigerator for up to 2 weeks. |
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This recipe for Annie's Grilled Salmon with Creamy Artichoke Herb Sauce is from