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Grilled salmon with spicy honey soy glaze

Grilled salmon is a huge hit in my house. I have cooked it many ways including smoking it, but grilling it is my absolute favorite. Don't be afraid to grill because it because you think it will stick, there are ways around it. One technique I learned about grilling fish and meat is patience. You have to wait for a crust to form. Once it does - the grilled salmon, burgers or whatever will not stick to the grill grates. So please be patient and wait before flipping. Don't be one of those constant grill flippers!..  if you’re still nervous about it,  lay your fish on a layer of simple lemon slices. I hope you enjoy this recipe.

Grilled Marinated Salmon

  • 1 fillet of salmon (with or without skin)

Marinade

  • 1 tbsp grated ginger
  • 1 tbsp ground tumeric
  • 2 cloves grated or chopped garlic
  • 1/2 cup Dijon mustard
  • 1/2 cup tamari or soy sauce
  • 2 chopped scallions

Glaze

  • 1 cup tamari or soy sauce
  • 1/2 cup Dijon mustard
  • 1 tbsp hot sauce of your choice (you can add more depending on your spice level)
  • 1 cup honey
  • 1 tbsp grated ginger
  • 1 tbsp rice wine vinegar
  1. Combine marinade ingredients in bowl and stir.

  2. Add salmon and marinade in plastic bag and refrigerate for at least 30 mins or overnight

  3. Grill salmon on direct heat for about 5 mins on each side, depends on thickness and how you like yours done. (I like a medium rare)

  4. While salmon is cooking or before combine glaze in a pot and bring to boil.. reduce heat to medium and cook until it thickens..  usually about 15 mins. 

  5. Serve salmon with glaze on top and lemon wedge... I like to serve the salmon with a side of roasted potatoes, carrots and turnips.

Recipes

Mexican style stuffed bell peppers

I am obsessed with quinoa, I am always looking for ways to use it creatively. Belonging to a local CSA and with my small garden there is no shortage of vegetables in my house. This recipe came to me while trying to figure out what to do with some left over quinoa I had in the fridge (I usually make a big batch of quinoa weekly and freeze). This is a healthy way to get the flavors of Mexican food but not the guilt. Feel free to change it up as you can add chicken, pork..etc. I also like to serve over arugula.

Mexican style stuffed bell peppers

  • 4 bell pepper
  • 2 cups cooked quinoa
  • 1/2 cup cooked or frozen corn
  • 1 cup grilled chicken breast ((optional))
  • 1/4 cup minced cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • 1/4 cup hot sauce ((optional))
  • 1 cup Mexican blend shredded cheese
  • 1/2 cup cup plain Greek yogurt
  • 1 lime
  • 1 scallion

Slice the tops of bell peppers off and remove seeds and membrane. You can discard the tops or dice up and add to quinoa mixture. Set aside hallowed out peppers.

    Mix ingredients 2-9 in bowl and combine well.

      Stuff peppers with quinoa mixture

        Stand peppers in oven safe dish and add about an inch or two of water in bottom of dish

          Cover with foil and cook for 60 min @ 350 degrees

            While peppers are cooking prepare the yogurts topping. Combine yogurt, juice from 1/2 lime and hot sauce in bowl and whisk together. Set aside.

              After cooking for 60 minutes, remove foil and top with cheese and broil in oven until cheese is melted and browned.

                Remove peppers, and top with yogurt sauce and scallions. Serve lime wedge and enjoy!!

                  Recipes

                  I start my day off with dessert.. well sort of.

                  I discovered overnight oats about a year ago and can't imagine starting my day without them now. They are so convenient, easy to make and delicious. Make them the night before and just grab them on the way out the door. You can even make 2-3 days worth and leave them in the fridge for a fast, delicious breakfast. You can find hundreds of different recipes out there and the options are endless but this is my go to.  I prefer steel cut oats as they have a great texture but instant oats will work also.

                  Upside Down Pineapple Overnight Oats

                  Start your day off with dessert!.. umm ok! 

                  • 1/2 cup steel cut oats
                  • 1/2 cup unsweetened coconut milk
                  • 1/4 cup plain yogurt
                  • 1 cup pineapple
                  • 2 organic maraschino cherries
                  • 1 tbsp vanilla flavoring
                  • 1/2 tbsp maple syrup
                  • 1/8 cup chia seeds
                  1. Prepare this the night before. Dice pineapple and cherries. Mix all ingredients in a pint mason jar, shake well and store fridge overnight.. wake up and enjoy! Side note: You can make several day worth as it will hold in fridge for 48hrs or longer 

                  Recipes
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