Amazing Salmon; Grill out tonight

Amazing Salmon; Grill out tonight

During the dog days of summer, the last thing you want is to do anything that heats your home.  This is, of course, a great excuse for not cooking, but if you’re trying to watch your budget then eating out isn’t the best solution.  Grill out instead.  Try any one of these three recipes from Positively Green for a scrumptious dinner that gives your kitchen and your AC a break.

Grilled Salmon with Teriyaki Shiitake
45ml/1/4 cup plus 15ml/1 tablespoon sake
45ml/2 1/2 tablespoons soy sauce
15g/2 1/2 teaspoons light brown sugar
10ml/2 teaspoons Asian sesame oil
15ml/1 tablespoon canola oil
225g/3/4 pound shiitake mushrooms, stemmed and caps thickly sliced
Four 170g/6-ounce skinless salmon fillets (line caught)
1 tablespoon snipped chives

1. Preheat a grill until smoking. In a small bowl, whisk the sake with the soy sauce, brown sugar and sesame oil. In
another bowl toss the shitake with 2 tablespoons of the soy-sake mixture and season with salt and pepper. Put the shiitakes on the grill and grill over high heat, turning occasionally, until lightly browned in spots and tender.  Transfer the mushrooms to a plate.
2. While the shitakes are grilling, place the salmon on a
platter and spoon 3-4 tablespoons of the soy-sake mixture over the fillets. Grill over high heat, turning once, until lightly charred. As you grill, drizzle a bit more of the soy-sake mixture over the salmon to slightly glaze. Grill about 2 minutes on each side.
3. Transfer the salmon to plates and top with the mushrooms. Sprinkle with the snipped chives and serve with steamed
Jasmine rice.

Prep time:  5 minutes
Grilling time:  10 minutes
Green Advice:  Buy line caught salmon, and organic and/or local chives, oil, and mushrooms.

Grilled Georgia Peaches with Bitter Greens and Blue Cheese
60g/1/2 cup pecans
4 firm, ripe freestone peaches, halved and pitted
45ml/2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
15ml/1 tablespoon sherry vinegar
85g/3 ounces arugula, large stems discarded
One head frisée, torn into bite-size pieces (4 cups)
85g/3 ounces Cabrales cheese, crumbled (1 cup)

1. Light a grill. Put the pecans on a sheet of aluminum foil and fold into a small pouch. Place on the grill and toast for 7 minutes, or until they are golden brown. Transfer the pecans to a plate and let cool, then coarsely chop.
2. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.
3. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the blue cheese and toasted pecans on top. Arrange the peaches around the salad and serve.

Prep time:  10 minutes
Grilling time:  20 minutes
Green Advice:  Most of these ingredients can be purchased from local organic farms and they can also provide fruit from the closest possible sources.

Grilled Wild Shrimp with Red Onion and Oranges
60ml/1/2 cup fresh orange juice
1 large garlic clove, minced
2 canned chipotle chiles in adobo, stems discarded, seeded and thinly sliced, plus 1 teaspoon of the adobo sauce from the can
30ml/2 tablespoons fresh lime juice
680g/1 1/2 pounds shelled and de-veined large wild shrimp
Salt and freshly ground pepper
1 large red onion, cut crosswise into 3 thick slabs
15ml/1 tablespoon extra-virgin olive oil
3 large navel oranges—peeled, halved lengthwise and thinly sliced crosswise
2 tablespoons chopped cilantro

1. In a medium bowl, combine the orange juice with the garlic, adobo sauce and 1 tablespoon of the lime juice. Add the shrimp, season with salt and pepper; let sit at room temperature for 10 minutes.
2. Preheat a grill until smoking. Thread the onion slices on skewers to hold them together. Brush the onions with some of the olive oil and season with salt and pepper. Grill the slices over high heat, turning once, until softened and charred, about 3 minutes per side. Let cool slightly, then transfer them to a medium bowl. Add the sliced oranges, chipotles, cilantro and the remaining 1 tablespoon lime juice. Season with salt and pepper.
3. Drain and thread the shrimp onto 6 metal skewers. Brush lightly with the remaining olive oil and grill over moderately high heat, turning occasionally, until charred in spots, about 5 minutes. Serve the shrimp over the onion and orange salad.

Prep time:  15 minutes
Grilling time:  10 minutes
Green Advice:  Wild shrimp and local organics keep this dish tasty and healthy.

Michael Martin, food editor for Positively Green also works with Emeril Lagasse and was the chef to the American Ambassador to the Czech Republic in the late 90’s. Positively Green recipes focus on seasonal foods and always offer suggestions for choosing healthy and eco-friendly ingredients. For more information on this new women’s magazine, go to Positively Green.

Photo Credit Positively Green.


Hot Moms Club was founded in 2005 and have had their fingers on the pulse of mom trends ever since. Their philosophy is simple, ‘You are not the best mom unless you are the BEST YOU!’

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