ShopForCooking

Grills Aren't Just for Burgers Anymore

In my opinion, the best part about the grill is the ability to cook just about anything on it. I love grilling the traditional items, steaks and hot dogs and burgers, but I also love to grill vegetables, fish, even corn on the cob.

Salmon is one of those versatile fish that tastes great no matter what you do with it. Fresh or frozen, it works perfectly on the grill, in pieces about 1-inch thick. Allow the grill to get extra hot and you can cook the fish right on it, no aluminum foil necessary. Season or marinade as you want before cooking (I love teriyaki salmon). 

The best piece of advice I found when researching how to grill fish - or anything for that matter - correctly was to leave it alone. Don’t keep turning it over, because it will break. Sear the fillet on one side before you turn it, and this will also prevent sticking and give you those fancy grill marks. Bobby Flay demonstrates here.

And if it’s not perfect, so what? It’s fun to try, and summer meals are the perfect time to experiment. Add some grilled vegetables as a side dish and no one will notice your grill marks aren’t even. Slice up some zucchini, summer squash, mushrooms, onions, garlic and toss with olive oil. Pour into aluminum foil and place on the grill, or place your aluminum foil bundle into a grill pan. Cook until the vegetables are tender, and serve as a side dish to your fish. Enjoy on the deck or patio with a glass of white wine, and buy some extra charcoal. We’ll grill up some desserts later this week!

Roasted Salmon: Keeping Mom Healthy and Happy

Keeping Mom’s taste buds happy doesn’t mean sacrificing her health. For a perfect Mother’s Day dinner, try some heart-healthy roasted salmon. It’s an easy fish to prepare, because it doesn’t take much to make it taste great. This recipe, courtesy of Martha Stewart, shows the fish’s classy side by immersing it in a white wine sauce for that fancy dinner. 

Roast the salmon in a pre-baked, 450-degree oven on a rimmed baking sheet or a baking dish. Prepare your sauce with a cup of dry white wine, flour, butter and chives on the stovetop. It’s quick and easy, but it will taste like you slaved over a hot stove all day!

Martha serves her roasted salmon with potatoes and mushrooms, which is delicious, but I like salmon with brown rice and asparagus. I mix onions and mushrooms with my rice and add a touch of Tamari sauce for flavor. My steamer is fast and efficient for my asparagus, and I like to chill it and serve with olive oil and a sprinkling of Parmesan cheese for something different. A PInot Grigio will top off this meal sufficiently.

As for Mom, she’ll enjoy -- even more so because she doesn’t have to cook!