Grilling :D

With all the sunshine we've been having lately, I'm ready to bring out our grill. I've found some pretty easy recipes that you can make with your family, or you can make by yourself. They're prefect, easy meals for dinner.

 Grilled Salmon Soft Tacos

Serves: 4 Edit
Total Time: 20 minIngredients

• 2 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) ancho or New Mexico chile powder
• 1 tablespoon(s) fresh lime juice
• 1/4 teaspoon(s) kosher salt
• 1/8 teaspoon(s) freshly ground pepper
• 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
• 8 6-inch corn or flour tortillas, warmed
• Cabbage Slaw
• Citrus Salsa
• Cilantro Crema

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Directions

1. Preheat grill to medium-high.
2. Combine oil, chile powder, lime juice, salt, and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa, and Cilantro Crema among the tortillas.

                                             Mediterranean Portobello Burger

Serves: 4 Edit

Total Time: 30 min

Ingredients

• 1 clove(s) garlic, minced
• 1/2 teaspoon(s) kosher salt
• 2 tablespoon(s) extra-virgin olive oil, divided
• 4 portobello mushroom caps, stems and gills removed
• 4 slice(s) country-style sourdough bread, cut in half
• 1/2 cup(s) sliced jarred roasted red peppers
• 1/2 cup(s) chopped tomato
• 1/4 cup(s) crumbled reduced-fat feta cheese
• 2 tablespoon(s) chopped pitted Kalamata olives
• 1 tablespoon(s) red-wine vinegar
• 1/2 teaspoon(s) dried oregano
• 2 cup(s) loosely packed mixed baby salad greens

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Directions

1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Aztec Lime Corn Topper

Garlic-Tomato Toasts

 

Enjoy!

Serves: 2 Edit

Total Time: 10 min
Prep Time: 10 min

Ingredient

• 2 slice(s) whole-wheat country bread
• 1 clove(s) (small) garlic, cut in half
• 1/2 teaspoon(s) extra-virgin olive oil
• 1 small plum tomato, cut in half
• Kosher salt and coarsely ground pepper to taste

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Directions

1. Grill or toast bread. Rub one side of the toasted bread with the cut-side of a garlic clove half and drizzle with extra-virgin olive oil. Rub with the cut-side of a tomato half. Sprinkle with kosher salt and coarsely ground pepper.

Serves: 4 Edit

Total Time: 5 min

Ingredients

• 1 1/2 tablespoon(s) lime juice
• 1 teaspoon(s) extra-virgin olive oil
• 1/2 teaspoon(s) chili powder
• Salt & freshly ground pepper, to taste

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Directions

1. Whisk lime juice, oil and chili powder in a small bowl. Season with salt and pepper. Brush over hot corn.