Monday, August 30, 2010

Tempt My Tummy Tuesday.

Enjoy this wonderful meal for an end of the summer BBQ! As summer comes to a close we always do one more wonderful BBQ. Time for you to enjoy these recipes.

Grilled Salmon. 


  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil


  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Strawberry & Almond Salad. 


  • 3 cups fresh baby spinach
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup sliced honey-roasted almonds
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons sugar


  1. In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.                 

Asparagus with Blood Oranges.

Makes 1-2 servings

1 blood orange
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon dried oregano
1 scallion, finely chopped
Kosher salt and freshly ground black pepper, to taste
8 stalks green asparagus

Zest the orange; set zest aside. Slice off the ends of the orange. Set an orange on end; with a small knife, slice off and discard the peel and the white pith. Holding the orange in your hand, use a knife to cut the orange segments away from their membranes. Place segments in a bowl and set aside. Over a separate bowl, squeeze the remaining orange pulp to extract any remaining juice. Whisk 1 1/2 teaspoons oil, lemon juice, oregano, and scallion into orange juice and season with salt and pepper; set dressing aside.

Cut off about 1" from the tough end of the asparagus and transfer asparagus to a large microwavable baking dish. Sprinkle asparagus with reserved orange zest and drizzle with remaining oil and 2 tablespoons water. Microwave on high for about 2 minutes, rotating the dish if necessary until asparagus is just tender. Drain off cooking liquid. Toss asparagus with reserved citrus dressing and season with salt. Top with orange segments. Serve immediately or at room temperature.

Grilled Pineapple Desert

1 fresh pineapple, peeled and sliced in rounds
Ice cream, I used Dulce De Leche (caramel)
Caramel sauce. This is an optional step, but I brush my slices with canola oil so the pineapple caramelizes better with great grill marks. As the pineapple grills it gets sweeter and softer, even the core gets softer. Remove from the grill when you have a nice caramel color and good grill marks on either side. I used my indoor grill but Bobby Flay did his on an outdoor charcoal grill! Allow your slices to cool slightly or your ice cream will melt too quickly. Place a slice on the dessert plate, top with a scoop of ice cream and drizzle some warmed caramel sauce. If you really want to go over the top like we did, add some fresh whipped cream!

1 comment:

JennyMac said...

Yum, yum, yum, and YUM. I actually had something very similar to Strawberry Almond salad today. I make a champagne vinaigrette (no oil) that is perfect with it. LOVE the recipes.