Grilled Salmon with Fresh Lime Cream

Many thanks to my friend Ronda for sharing this recipe. Would have taken a photo but it just doesn't always happen when I'm trying to get two hungry little people and a busy husband to the table. This wasn't a huge hit with the kids but they both tried. Paul declared it a winner though.

Also, I'm thinking I could bake this salmon in the winter when I don't feel like messing with my grill.

Grilled Salmon with Fresh Lime Cream

Salmon
1 tsp grated lime peel
1/4 c lime juice
2 tbs honey
1 tbs fresh dill or tsp dried
2 tsp canola or soybean oil
1 1/2 lb salmon fillets cut into 6 pcs
1/2 tsp salt

Fresh Lime Cream
1/3 c fat free mayo
1 tsp grated lime peel
2 tsp lime juice



Arrange salmon skin side up in 8 in glass backing dish, pour marinade (in smal bowl mix lime peel lime juice, honey dill weed and oil) over it and turn to cover all sides cover with plastic wrap and refrigerate 20-30 minutes or more.

Brush grill rack with oil& heat grill for direct heat. Remove salmon from marinade sprinkle with salt and place on grill skin side down grill. Cook over medium heat 10-15 min until done.

Mix lime cream ingredients with wire whisk serve with Salmon
- Show quoted text -

Turkey Burgers with Sour Cream Guacamole

 

Ingredients

• 1 cup bread crumbs
• 1 pound ground turkey
• 1 (15-ounce) can pinto beans, rinsed and drained
• Palmful chili powder
• 1 1/2 teaspoons, half a palmful, cumin
• 1 1/2 teaspoons coriander, half a palmful
• 1 tablespoon grill seasoning
• 1 tablespoon canola oil
• 1 ripe avocado
• 4 clove garlic, grated or finely chopped
• 1 lime, zested and juiced
• 1 jalapeno or serrano pepper, seeded and finely chopped
• 1 small red onion, finely chopped
• 1/2 cup sour cream
• 4 red leaf lettuce leaves
• 1 ripe tomato, sliced
• 4 whole grain buns

Directions

Combine bread crumbs, meat and beans with 1/2 red onion, spices, 2 cloves of garlic and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side. (I wanted to cook these on the grill so I wrapped the patties in tin foil to keep them from falling apart.)

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
Place burgers on buns with lettuce and tomato and top with sour cream guacamole and pepper co-jack cheese.

Delicious.


Adapted recipe, original is courtesy of Rachael Ray

Greek-Style Beef Kabobs with Tzatziki

Oh poor neglected recipe blog. We are cooking, really we are. I promise. Good stuff too. This one has become my new "company" recipe for summer. Pretty easy and super tasty. Sorry there is no photo, trust me, it's good.

Also, I have served this with a Greek style salad (tomatoes, onion, feta) and pitas and made sort of a make shift gyro out of it. Pita chips would make a good side dish as well.


GREEK STYLE BEEF KABOBS

2 small lemons
2 garlic cloves, minced
3 T olive oil
1 T fresh dill, plus extra for garnish
2 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp black pepper
1 1/2 lbs thick cut sirloin steak
bamboo or metal skewers

Grate the peel of one lemon and add 1 tsp of grated peel to a large ziplock plastic bag. Next, add 1 TBS lemon juice to bag. Also add garlic, oil, dill, oregano, salt & pepper.

Cut steak into chunks about 1 to 1 1/2 inches thick. Add to bag with marinade. Seal bag and mix ingredients to combine. Refrigerate at least 30 minutes and up to an hour.

Thread steak on to skewers and grill 5 to 6 minutes on each side.

TZATZIKI

1/2 English cucumber peeled and grated (I used a regular one, just scoop out the seeds)
1 1/2 tsp kosher salt, divided
16 oz Greek yogurt
2 garlic cloves, minced
2 TBS fresh dill
1/4 tsp black pepper

Grate cucumber and mix with 1 tsp salt. Place in a strainer over a bowl and let stand for 30 minutes. Lightly press cucumber in strainer to remove as much liquid as possible; discard liquid.

Place cucumber in a small bowl and add 2 TBS lemon juice. Stir in yogurt, garlic, dill, pepper, & remaining salt. For best results refrigerate at least 8 hrs or up to 2 days to blend flavors.

2010 Schnucks Cooks