Category: SEAFOOD

Faux Grilling – Salmon Skewers with Maple-Mustard Glaze ala Year on the Grill


Before I get to the post, I have a question for you ladies… Actually two…

Remember me, Dave here from MY YEAR ON THE GRILL. I am the guy who gave you ladies advice on pleasing your man with two ROMANCE POSTS…

So…

Did any of you get diamonds for Valentines Day???

and

Did any of you make Moink Balls for your man???

If you answered “no” to both those questions, you have no one to blame but yourselves. I did my best for you.

But that is old business. Time for today’s post with an explanation of what I call “Faux Grilling”.

It has just been too cold, windy and nasty around here to do any grilling. Unusual for Kansas, but I really can’t remember a day since Christmas when it was above 40 degrees. I did my mandatory, “I can still grill in the cold and snow” session just to prove I could. But it is just no fun.

So, I started “Faux Grilling”. It is pretty easy. I have made Moink Balls, shrimp, pineapple wrapped in bacon (that’s a post for another day) and now Salmon skewers. So, I guess it is time I explained the process.

You need skewers. The flat kind work best so the do not roll. If you don’t have flat skewers, you can use 2 of the long “toothpick” style and create a flat type. In the photo on the right, I am showing the look that you want. I skewered the meat, and suspended the skewers between the sides of a small casserole dish. These were single round toothpick style, and my first efforts at “Faux” grilling. They worked… OK, but when I moved to flat skewers, I was able to turn them and grill top and bottom…


Like this photo to the left. the blades of this skewer are flat, combined with the heads in the shape of bulls and shrimp, I am able to turn the bacon wrapped pineapple (that’s a post for another day), and get both sides “grilled”.

Once I have the meat positioned correctly, I just put them in the oven, set on broil and instead of direct heat grilling over coals, I am direct heat grilling under a heating element.

But it works the same. Notice the char marks, similar to grill marks. You lose those beautiful grill marks, but the taste is as close as I can get and not get my fingers frostbit.

Til I move to a tropical Island (next week), as long as I live in Kansas in February, this is as close to grilling as I am going to get.

But before I leave you for the week, I want to share this quick, easy and great tasting recipe. This post is part of a cultural exchange program called TASTE AND CREATE! Once a month, Taste and Create pairs you with another blogger. You are asked to look over their blog and cook something from it. This month I was paired with Marthe from the Netherlands. Her blog, CULINARY DELIGHTS was great fun to look over. While she is native born Dutch, she does write in English, and very well. You would never guess this was her second language. Marthe makes lots of cupcakes and cookies; plays along with Tuesdays with Dorrie and Craving Ellie in My Belly. She started blogging about the same time I did. It was fun to get to know her.


Plus, I was reminded of my youth. 35 years ago, when I was in high school, I dated the foreign exchange student from the Netherlands. You can file this under too much information, but that Dutch girl was the first I ever… Well, you know the rest, better keep the details to myself. Suffice it to say, anything Dutch always makes me smile just a bit.


But, I digress. here’s Marthe’s recipe for

Salmon Skewers
with
Maple-Mustard Glaze


4 salmon skewers (ready bought President’s Choice, 320 gram)
1/8 cup maple syrup
1 tbsp grainy Dijon mustard (we used regular non-grainy Dijon mustard)
1/4 tsp salt
1/8 tsp pepper
In a small bowl whisk together maple syrup, mustard, salt and pepper; brush half over salmon skewers. Place skewers on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture until salmon is done, about 10 minutes.
.They came out PERFECT. Nice and flavorful, cooked to just the flaky stage (I did 7 minutes on each side, flipping the skewers once… same as I would on a grill). I loved the mustard sauce. Very easy and wonderful taste. I plated these with some Chinese Garlic noodles with snow peas. This is also one of the recipes I read on CULINARY DELIGHTS. Marthe’s blog is worth a look. I posted the details of the noodles on my “real” site today, so head over to MY YEAR ON THE GRILL to see how to make them!

Come back next week to see what I come up with during the next few days. It might be my first post after moving to the US Virgin islands… should be interesting.

Sweet and Spicy Salmon

I usually make salmon on Fridays and this past Friday, was no different. I want to make a new recipe each week and this is a new recipe but it didn’t end up they way I had planned.

It was supposed to be grilled. I baked it. It was to have chili sauce. I used chili powder. Otherwise, I stayed true to this recipe from All Recipes.
We love salmon and it could be plain but the additions, each week, are a surprise and it has become fun to see what salmon comes out of the kitchen, this Friday.

If you have any good salmon recipes, please link them up. If you don’t, link whatever recipe you would like. We love new recipes.

Sweet and Spicy Salmon

Ingredients:

2 pieces of salmon

1/4 cup soy sauce
1/4 teaspoon chili powder
1/4 teaspoon ginger
1/4 teaspoon garlic powder
1 tablespoon lime juice
1 tablespoon brown sugar
3 scallions, chopped
Preheat oven to 350 degrees.
Place salmon in a baking pan to fit.
In medium size bowl, mix soy sauce, chili powder, ginger and garlic.
Pour sauce over salmon.
Sprinkle chopped scallions over salmon.
Bake at 350 degrees for 30 minutes.
Serve, spooning juice over salmon.
I added about a quarter of inch of water to the bottom of the pan to avoid it drying out and burning.

Parsley Herb Noodles OR Linguini & Clams ~ Cooking with Chaya at OuR KrAzY kItChEn

PARSLEY HERB NOODLES / LINGUINI & CLAMS
1/2 cup butter
1/4 cup olive oil
1 pound linguini, cooked and drained well, reserving pasta water as needed
4-6 cloves minced garlic
(2) 7 1/2 ounce cans minced clams, drained well, but retaining 8 ounces of the juice
1 cup white wine
1 shallot, minced
1 bunch green onions, sliced
1/2 cup minced fresh parsley
3/4 cup shredded Parmesan
salt & pepper to taste

  • Heat butter and oil together.
  • Add shallot, green onions and garlic cooking until golden and fragrant.
  • Add clam juice and white wine and simmer uncovered 10 minutes.
  • Add clams, parsley, salt and pepper, to taste and most of the Parmesan cheese,  heating until cheese is melted.
  • Toss with the linguini.
  • Serve with fresh grated Parmesan Cheese.

ORIGINALLY POSTED 12-21-2009 for my FIL’s birthday

Sherried Garlic Scallops with Asparagus & Cherry Tomatoes~Simply Delicious Sunday [7]

This is one of the simplest recipes and smells and tastes great too. It’s the perfect romantic ♥Valentines♥ dinner. I served it with Parmesan Rolls.

30 small bay scallops (about 1/2 pound)
1/2 pound organic spaghetti or linguine
2 teaspoons minced jar garlic
1 bunch chopped green onions
4 Asparagus spears, tender tops cut into small pieces
8 cherry or grape tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 cup cream sherry
shredded Parmesan cheese

  • In a medium skillet melt butter and oil together and bring to a medium high heat.
  • Add scallops and saute’ well so that the scallops sear on the edges.
  • Add garlic and onions and continue sauteing about 5 minutes.
  • Add Asparagus tops and heat through.
  • Add sherry and lower heat and cook until a thick glaze sauce forms.
  • Add tomatoes and heat through.
  • Toss with prepared pasta.
  • Shred Parmesan on top and serve immediately.

final blog signature. ♥

~*~Sauteed Garlic Shrimp Pasta~*~5 night dinner challenge update~*~

This is the simplest recipe and smells and tastes great too.

16 medium shrimp
1/2 pound organic spaghetti
2 cloves garlic or 2 teaspoons minced jar garlic
1 bunch chopped green onions
1/4 cup butter
2 tablespoons olive oil
1 cup cream sherry
shredded parmesan cheese

Trim Shrimp and rinse well. In skillet melt butter and oil together and bring to a medium high heat. Add shrimp and saute’ well. Add garlic and onions and continue sauteing about 5 minutes. Add sherry and lower heat and cook until a thick glaze sauce forms. Toss with pasta. Shred parmesan on top and serve immediately.