Monday, March 16, 2009

Grilled Atlantic Salmon with a Vegetable Medley

Hey guys, 

Here's a nice healthy recipe for you.  I hope you enjoy it!



Grilled Atlantic Salmon with a Vegetable Medley

Ingredients:

6 Tbsp. olive oil
1 Each eggplant large
1/4 Cup      red and orange bell pepper 1/2 inch
1/4 Cup          green and yellow zuchinni diced
1/4 Cup        red onion diced
1 Cup          cherry tomatoes halved
1 lb          canned plum tomatoes drained
    kosher salt
black pepper
2 Tbsp. garlic chopped
2 Tbsp. shallot chopped
3 Tbsp. butter unsalted
2 Tbsp. Capers
2 Tbsp. parsely chopped
2 Tbsp. lemon juice
2 8  oz salmon filets or four 4oz pieces
4 oz          Arugula

Instructions: 

1. In a deep frying pan heat 2 tablespoons of the olive oil over medium heat. Add eggplant, bell pepper, zucchini, and onion; sauté until soft. Add cherry tomatoes and let cook for 1 minute. Add canned tomatoes and mix well. Add 2 tablespoons of the olive oil, a pinch of salt, and a pinch of black pepper.

2. Add the garlic and shallot; mix well and let simmer for 2 minutes. Stir in the butter, capers, parsley, and lemon juice; mix well and let cook until all vegetables are tender but not mushy.

3. In a grill pan heat the remaining 2 tablespoons olive oil over medium heat. Season the salmon with salt and black pepper. Grill salmon for 4 minutes per side or until firm but moist and fish starts to separate when you press down on it.

4. To serve, scoop vegetables onto a large serving plate and place salmon on top. Place arugula on top of salmon. Drizzle with additional olive oil and season to taste with salt and black pepper.



serves 4

Tuesday, March 3, 2009

PARMESAN AND CHEDDAR CHEESE GRITS

Everyone asks me for recipes, so I thought I throw one of my staples at you. This one is from my book Dining In and goes with almost anything. Enjoy!  

Ingredients:  
4 c. water 
1/2 tsp. salt 
1 cup uncooked fine or medium hominy grits 
1/2 cup shredded cheddar cheese 
1/2 cup shredded parmesan cheese 
1 tbsp. unsalted butter
Ground black pepper  


1. In a small saucepan bring the water and salt to a boil. Whiskk in the grits and continue to whisk for about 1 minute. When the mixture returns to boiling, reduce heat to lw. Cook for 10-15 minutes or until creamy and smooth, stirring frequently. 

2. Remove from heat, stir in cheeses, butter and pepper to taste.