Grilled Sockeye Salmon
This is a great dish if you use good fish. The ingredients are simple and all you have to worry about is not overcooking your salmon.
2 fillets of sockeye salmon
Salt and pepper
Make sure there are no bones in your fish. Coat both sides of the fish with olive oil and season with the salt, pepper and paprika. Place fish skin side down on a hot grill and cook on one side till almost done to your liking. Flip over for one minute. Remove to a serving plate.
Serve with Swiss chard and beets and top with yellow mango salsa. I made two salsas, one mild and one hot with jalapeno and habanero peppers. To my surprise the salsa was not really hot.
Tri-tip is so flavorful and easy to prepare. All you need is a good rub and a hot grill to make this inexpensive cut of meat sizzle with flavor. Remember to cook the meat to medium rare for the best flavor.
2-2.5 lb. Tri-tip of beef
2 tbsp. All purpose spice rub
Let the tri-tip sit at room temperature for about 10 minutes then rub both sides with the all-purpose spice rub and let sit on the counter for another 20 minutes. Get your grill hot. Cook the tri-tip on the grill about 20 minutes each side. Use a meat thermometer to make sure you have cooked it to medium rare. Remove to a plate and let rest for 15 minutes. Slice thin and serve with Oven Roasted Potatoes and sautéed spinach.
Yesterday being Friday meant that I was again too tired to cook. Not wanting pizza or other fast food take out, I looked in the refrigerator and realized I had a lot of leftovers from the week. I had some ham, roasted pork and pulled chicken. What to do with all that food and be easy. Break out the old George Foreman Grill and make grilled sandwiches.
I had two slices of honey wheat bread with a slice of swiss and provolone cheese with a big slice of roasted pork, sliced red onion, sliced avocado, two kosher pickle slices, stone ground mustard and grilled them in the George Foreman. It took about two minutes and by the time I realized I did not take a photo, it was all gone.
Great way to do away with the left overs we end up with at the end of our weeks.