Eating gourmet

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Grilled Salmon

This lemon and herb inspired grilled salmon recipe relies on the classic flavors to make one of the most flavorful salmon recipes. This recipe lends a is light, smoky flavor to the salmon. It's worth the wait.

Prep Time1

Cook Time12

Course: Fish, Main Course, Salmon, Seafood

Cuisine: American

Keyword: Fish, Herbed, Salmon

Servings: 4 people

Ingredients

4 6 oz Salmon Fillets
1 garlic clove minced
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons parsley chopped fine
2 tablespoon thyme
1 tablespoon rosemary
The juice of 1 lemon
1/2 cup extra virgin olive oil
2 tablespoons soy sauce

Instructions

Rinse salmon fillets and pat dry.
Arrange the fillets skin side down on a baking dish.
Rub each fillet with herb and spice mixture, making sure to coat each fillet well.
Combine olive oil, soy sauce and the juice of one lemon in a bowl.
Whisk together and pour over the fillets.
Seal and chill. Marinate for 30-45 minutes.
Heat grill pan or outdoor grill until piping hot.
Brush grill grates with olive oil to prevent the fish from sticking.
Remove fish from marinade and place it on a very hot grill.
When the salmon starts to lighten in color, about 6 minutes use a spatula to flip it over on the grill.
Cook for another 6 minutes or until fish flakes easily with a fork.
Remove with spatula, garnish with lemon.
Enjoy.

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Healthy Choices

Yum

Make your breakfast, lunch, dinner and snacks beautiful, delicious, and nutritious.

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Grilled Fish and Corn Succotash

If you enjoy grilling, this is the dish for you. This colorful meal is full of flavor. A medley of grilled veggies in a sweet creamy succotash topped with a light, flaky grilled fish. Let's eat.

Important Tip: Prep the day before

Prep Time1

Cook Time35

Course: Main Course

Cuisine: American

Keyword: Grilled Fish, Seafood

Servings: 4 people

Ingredients

THE FISH
4 Fish Filets
1 tablespoon dried basil
1 tablespoon dried crushed rosemary
1 tablespoon dried parsley
1 teaspoons sea salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
2 teaspoons dried thyme leaves
1 teaspoon dried oregano leaves
1/4 cup olive oil
THE CRAB MEAT
½ lb crab meat
1/4 tsp olive oil
1/4 tsp garlic
1/2 tsp red pepper
1 tsp lemon juice
1/4 CUP white wine
THE VEGGIES
1 lb Green Lima beans
3 large ears corn see corn prep
1/4 cup olive oil
2 large zucchini
1 red bell pepper medium
½ purple onion medium
THE SAUCE
1 clove garlic
½ tsp basil
¼ cup white wine vinegar
1 tsp black pepper
½ cup greek yogurt

Instructions

Preparing the corn

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place. Put the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, Cover and grill for 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks. During the last 2 minutes of grilling pull the husks off one side of the corn and place face down in order to get grill marks on the corn.

Preparing the Fish

Can be prepared the night before. IMPORTANT TIP: Do not add acidic ingredient to the marinade. The acids in lemons and limes will cook the fish. If you choose to add acidic ingredients Only add to marinade 10-15 minutes before cooking.
In a large Ziploc bag pour 1/4 cup of olive oil. Add dried herbs. Add fish and let marinate for a minimum of 2 hours. You can marinate overnight with oil and herbs.
When ready to cook, place each piece of fish on parchment paper and grill for 10-12 minutes

Preparing The Veggies

Slice the zucchini into long strips. Cut the bell pepper in quarters. Cut the purple onion into rings. Drizzle with olive oil and lay on hot grill. Flip veggies over as needed. total cook time about 8-10 minutes, leave the zucchini whole. Cut the bell pepper into thin slices and separate onion rings. Place all veggies on a platter and set aside.
Cook Lima beans until tender, Drain all water from beans. Cut grilled corn off of the cob and add to Lima beans. Add grilled veggies. Slowly pour in cream sauce and toss lightly.

Preparing Cream Sauce

Drizzle olive oil into sauce pan. Add minced garlic until fragrant. add basil and white wine vinegar. Bring to a slow boil. Reduce heat down to low. Whisk in the yogurt. Make sure the heat is low; you do not want it to boil or it will curdle. Add pepper. Cook for 2 to 3 minutes on very low heat until the the flavors have combined.
Can be prepared the day before use for flavors to marry

Preparing The Crab Meat

Heat oil in a sauce pan over medium heat. Add garlic and cook until fragrant.
Add red pepper, lemon juice, white wine. Bring to a boil and cook 5 minutes. Gently stir in crab meat. Add salt & pepper to taste.

Presentation

Lay down 2 slices of the grilled zucchini
Place a scoop of creamy corn succotash on top of zucchini
Add grilled fish on-top of succotash
Top with small scoop of crab meat
Garnish with grilled red pepper
Enjoy

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Spinach & Feta Spanakopita

Savory little spinach pie packed with flavor

Prep Time30

Cook Time25

Course: Appetizer, Main Course

Cuisine: Mediterranean

Servings: 12 people

Ingredients

1 small onion chopped
1 clove of garlic minced
3 tbsp olive oil
1/2 cup green onion choped
10 oz spinach frozen
1 tbsp fresh lemon juice
2 cups feta cheese crumbled
1 large egg beaten
1 tsp nutmeg ground
12 sheets phyllo sheets thawed
1 tbsp oregano dried
1/2 tsp cracked black pepper

Instructions

Prep Ingredients
Take the phyllo dough out of the freezer to allow it time to defrost.
Thoroughly squeeze all excess moisture out of spinach. (This is best done by using a clean kitchen towel)
Coarsely chop the spinach
Prepare the Filling
In a large skillet heat the olive oil on medium heat.
add the onion
add garlic
add green onion
saute until fragrant and golden brown
add the spinach
add nutmeg
saute until the spinach is limp (1-2 minutes)
remove from heat
mix in feta
mix in the lemon juice
mix in black pepper
mix in beaten egg
let the filling cool completely
Preheat oven to 350 F degrees
Line your baking sheet with parchment paper
Set aside
Prepare the Dough
Unroll the phyllo sheets and lay them flat on a dry surface. Immediately cover with plastic wrap and then a damp towel. Covering with just a damp towel will moisten the sheets and make them stick together. Keep the phyllo covered when not working with it, and don't leave it uncovered for more than a minute at a time.
Fill Your Dough
Unroll the phyllo and lay one sheet flat onto your work surface. keep the remaining phyllo covered with plastic wrap and a clean, damp kitchen towel. Working with the long side of the phyllo nearest you lightly brush the entire surface with olive oil and sprinkle lightly with oregano. Top with another phyllo sheet, lightly brushing with olive oil and sprinkling lightly with oregano.
Using a pizza cutter, cut crosswise into four strips. Place 1 tablespoon of filling at the beginning of each strip and roll all the way to the end. Fold in excess dough and lay flat. With a sharp knife cut an "x" in top of the dough.
Follow the same steps with the remaining phlllo and filling.
Evenly space on a baking sheet and bake until golden brown, about 25 minutes. Remove from oven and let cool slightly.

Notes

You can freeze in an airtight container for up to 2 months. When ready to eat, just pop in oven or air fryer. No need to thaw.

Tip for working with phyllo dough: Unroll the phyllo sheets and lay them flat on a dry surface. Immediately cover with plastic wrap and then a damp towel. Covering with just a damp towel will moisten the sheets and make them stick together. Keep the phyllo covered when not working with it, and don't leave it uncovered for more than a minute at a time.

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Rosemary Chicken

An aromatic blend of herbs and spices, this savory rosemary chicken is steps up from your traditional baked chicken.

Prep Time1 20

Cook Time1

Course: Chicken, Main Course

Cuisine: American

Keyword: Herbed, Roasted, Rosemary

Servings: 4 people

Ingredients

¼ cup rosemary dried or fresh
2 tablespoons oregano dried
1 tablespoon sage dried
¼ cup sea salt
1½ tablespoon black pepper
6 cloves garlic fresh/crushed
1/3 cup Olive oil

Instructions

Place rosemary in a small mixing bowl.
Stir in oregano, sage, salt and pepper.
Transfer to jar.
Cover and store away from heat and light.
Rub will keep several months.
Brush the meat with olive oil and crushed garlic, then sprinkle with rub, patting rub into meat with your fingertips.
Let rub rest on chicken for 45 minutes to 1 hour to allow flavors to permeate the chicken
Preheat the oven to a temperature of 450ºF (230ºC) for the first 10-15 minutes of cooking. Roasting the chicken at this high temperature of heat will result in a crispy golden- brown skin and deliciously succulent meat.
Reset the cooking temperature to 375ºF (190ºC) for the remainder of cooking time of 45 - 50 minutes
As a general rule calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF (190ºC).

Notes

Chicken Roasting times (unstuffed)
metric imperial time
1kg - 1½kg 2½ - 3 lbs 1 - 1¾ hrs
1½ - 2kg 3½ - 4 lbs 1½ - 1¾ hrs
2kg - 2½kg 4½ - 5 lbs 1½ - 2 hrs
2½ - 3kg 5 - 6 lbs 1¾ - 2½ hrs

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Grilled Veggies

Grilled or roasted veggies complement just about everything you can think of. The aroma of this small but colorful side dish is very pleasing to the palate

Prep Time15

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: Grilled, Roasted, Veggies

Servings: 6 people

Ingredients

1 medium red bell pepper sliced
2 medium yellow bell peppers sliced
1 medium orange bell pepper sliced
1 large red onion cut into wedges
2 cloves garlic minced
1 tbsp olive oil
1 slice lemon

Instructions

Grill vegetables in olive oil until tender and lightly charred, about 8 to 10 minutes. Only add the minced garlic during the last 2 minutes of grilling. Squeeze 1 slice of lemon juice over veggies. Remove from heat. Serve warm. Enjoy