Wednesday, June 13, 2007

Recipe Tuesday: Salmon Barbecue, Smokey Dipping Sauce, and Gourmet Vegetables

Salmon Barbecue:

2 ounces baby Swiss cheese (1/5 bar)
1 1/2 pounds fresh salmon (ask for skin to be removed)
1/2 cup barbecue sauce
2 tablespoons extra virgin olive oil
1 tablespoon roasted garlic

1. Preheat 2-sided tabletop grill George Foreman grill. Cut cheese into 8 thin slices.
2. Cut salmon into 4 portions; then butterfly salmon. (To butterfly, lay salmon flat. Slice through center of salmon, leaving 1/2-inch uncut to hold top and bottom slices together.) Place cheese inside salmon; fold closed (wash hands). Combine barbecue sauce, olive oil, and garlic in shallow bowl.
3. Dip bottom of salmon into barbecue mixture; place on grill (wash hands). Spoon remaining barbecue mixture over top of salmon. Close lid and grill 3–4 minutes or until cheese melts and fish is opaque and separates easily with a fork. Serve.

Smoky Dipping Sauce:

3 tablespoons mayonnaise
2 tablespoons barbecue sauce
2 teaspoons Dijon-style mustard
1 teaspoon roasted garlic
1 green onion

1. Combine all ingredients (except onion) in small bowl.
2. Chop green onion finely; stir into mixture. Chill until ready to serve.

Gourmet Vegetables:

1 (12-ounce) bag fresh snipped green beans
1 (12-ounce) bag fresh microwaveable baby carrots
3/4 cup water
1 tablespoon extra-virgin olive oil
1 tablespoon sesame seeds
1 1/2 teaspoons seasoned salt

1. Place beans, carrots, and water in microwave-safe bowl. Cover and microwave on HIGH 8 minutes, stirring once, or until vegetables begin to soften.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add sesame seeds; cook 2–3 minutes, stirring often, or until golden.
3. Drain vegetables thoroughly and add to pan; sprinkle with seasoned salt. Reduce heat to medium; cover and cook 5–6 minutes, stirring occasionally, or until vegetables are tender. Serve. (Makes 6 servings.)

This is probably the greatest meal I've ever made. Mom liked it so much, she made it for dinner tonight. I'm taking the leftovers for lunch tomorrow. I might even make it again on Friday (my next night off). It is SO GOOD. Even Ralph liked it, and he usually hates his salmon to have anything other than lemon juice and Mrs. Dash on it. The customers loved it so much, I ran out of food the first time I made it. THAT NEVER HAPPENS - after 30 minutes, I'm supposed to toss whatever is left. Usually, that's half the pan. Today, I ran out of food while people were still waiting in line to try it. My mind = blown. Mind Explosion!

No comments: