June 8

Grilled Salmon

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• Grilled Salmon with Chile Honey [View Recipe]

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  Ingredients

  • 1 tablespoon mustard
  • 2 teaspoons chile powder
  • vegetable oil spray
  • 1/4 cup honey
  • 1 pound salmon
  • oil
  • salt & pepper

  Instructions

  We start by making the sauce for the salmon. We mix the mustard and chile powder in a ramekin. Then we spray a 1/4 cup measuring cup with a little vegetable spray and pour in the honey. The vegetable spray makes it easier to get all the honey into the ramekin. We stir our sauce and set aside.

  Next, we start heating our grill. We rinse the salmon, pat dry, and remove as many of the little bones as we can. We rub it with a little olive oil and salt & pepper. When the grill is hot, we place the salmon flesh-side down onto the grill. We cook the salmon for about four minutes, then flip. After another three or four minutes, the salmon is done and we remove it to a clean plate.

  We let the salmon rest for a few minutes and then cut into three pieces. We serve with the chile honey sauce.

• Fresh Tomato Salsa [View Recipe]

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  Ingredients

  • 3 medium tomatoes (rinsed and dried)
  • salt
  • 1/3 cup onions (minced)
  • 1 teaspoon cilantro (rinsed, dried, minced)
  • 1/4 medium lime
  • hot sauce

  Instructions

  We cut the stem off each tomato and slice them lengthwise. Holding each half over a garbage bowl, we seed the tomatoes and remove as much of the liquid as possible. We chop the tomatoes on our cutting board and put into a medium serving bowl with a sprinkle of kosher salt. We stir in the onions and set aside for about 10 minutes.

  When we are ready to serve, we stir in the cilantro, a squeeze of lime and a dash of hot sauce.

• Grilled Portobellos [View Recipe]

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  Ingredients

  • 3 medium mushrooms
  • olive oil
  • salt & pepper
  • 1/2 cup [object Object]

  Instructions

  We wipe the portobellos with a damp cloth, remove the stems. Using a teaspoon we scrape away the gills onto a paper towel. We heat the grill and put the mushroom caps onto a plate. We rub on a little olive oil and sprinkle with salt and pepper. We place the mushrooms gill-side up on the grill for a few minutes and then flip for another couple of minutes. We want the mushrooms tender. We serve gill-side up filled with some fresh tomato salsa.

• Boiled potatoes