Monday, May 10, 2010

Mother's Day Meal Recipes

Barbecue-grilled Alaskan Salmon
Vegetable Kabobs
Grilled Asparagus
Garden Salad with Blue and Feta Cheeses

BBQ-Grilled Alaskan Salmon

4 Tbsp. butter
4 Tbsp brown sugar
3-4 garlic cloves, pressed
2 Tbsp. lemon juice
2 Tbsp. soy sauce
1 tsp. pepper
1 1/2 pounds Alaskan salmon (thawed) fillet (or 4 salmon steaks)

Wash and pat dry the salmon. In a saucepan, mix the first 6 ingredients. Cook and stir until sugar is melted, boil about a minute. Remove from stove. Heat grill to medium. Spray skin of salmon well with oil. Place salmon, skin-side down on grill. Baste with butter glaze and cook just until salmon begins to flake. Do not overcook! If using salmon steaks, turn once and baste on both sides. Grilling salmon takes around 15 minute total. Be sure salmon stay warm until ready to serve. Makes 4 servings.

Veggie Kabobs

24 Small purple potatoes (or any color will work)
1 orange and 1 red sweet bell pepper, cut into 24-32 pieces
1 sweet vidalia onion, cut into chunks (about 32 pieces)

Par-boil potatoes on the stove for about 7 minutes, until firm, but not hard. Drain and rinse in cold water to stop the cooking process. Dry off with paper towel.

String (alternatively) the potatoes, peppers and onions on kabob skewers (we used metal). Coat with olive oil and spice of your choice (we used Penzey's BBQ 3000). Cook on grill until peppers and onion are tender crisp (about 5-7 minutes). Makes 6-8 veggie kabobs.

Grilled Asparagus

2 pounds fresh asparagus
Olive Oil
Penzey's Northwood seasoning

Wash and snap off hard ends of asparagus spears (keep whole). Dry asparagus well and place in a 2 inch deep pan so that they can be coated with oil. Sprinkle olive oil and mix so that spears are well covered. Just before grilling, sprinkle with seasoning (generously). Grill 5 minutes until tender, but not falling apart. Move asparagus around so that they are grilled evenly on all sides. Makes 4 generous servings.

Fresh Garden Salad

1 head romaine lettuce
1/2 orange bell pepper
1/2 red onion
1/2 pt. grape tomatoes
1/2 cucumber
1/4 cup sunflower seeds
1/3 cup chunk blue cheese, broken into pieces
1/3 cup feta cheese
Salad dressing of choice (I recommend Hidden Valley Ranch, but poppy seed or balsamic vinegarette are good too!)

Wash and tear up lettuce, dry well (use a paper towel to blot off most of the water). Place in a bowl and refrigerate until serving time. Wash and cut up veggies (except tomatoes) and place on a plate in the refrigerator to keep cold. Just before serving, add the veggies and sunflower seeds to the salad. Serve with the blue cheese and feta for guests to add themselves (they can add one or both). Top with dressing of choice.

The finished salad in individual wooden bowls.

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