Sunday, April 8, 2007

Grilled Summer Salmon

1/4 cup Italian Dressing (I like Paul Newman)
4 tps. Prepared basil pesto
4 (8-oz.) portions Salmon fillets
Salt and Pepper to taste

Oil grill grate (make sure you do this or rub Olive Oil on the Salmon then salt and pepper) pre heat grill Season flesh side of fish with salt and pepper.

Place fish,flesh side down on grill, cook long enough to grill mark the fish. Turn fish and brush with pesto mixture. Cook 10 mins. Per inch of thickness. When fillets are done - remove and brush with remaining pesto. Serve with a salad and baked potato.


Grilled Salmon Fillets with Horseradish Sauce

For the sauce:
3/4 cup Sour cream
1/4 cup Mayonnaise
2 Tbsp. prepared White Horseradish
2 Tbsp. fresh Basil, chopped
1 Tbsp. fresh Lemon juice
1 tsp. Soy sauce

For the Salmon:
Nonstick Vegetable oil spray
1 Tbsp. prepared White Horseradish
1Tbsp. Soy sauce
1 small clove Garlic, minced
1/2 tsp. Salt
1/4 tsp. coarsely ground Black pepper
6 1-inch thick Salmon fillets

For the Sauce- mix all ingredients in a small bowl, season with salt and pepper. Cover and chill.

For the Salmon- spray grill racks with nonstick spray. Heat grill for Medium high heat. Whisk oil, horseradish, soy sauce, garlic, and pepper in another small bowl. Brush oil mixture over both sides of salmon. Grill salmon just until opaque in center.

Transfer salmon to plates and serve with sauce.


Apricot Kielbasa Slices

1 lb. fully cooked Kielbasa or Polish sausage, cut into 1/4 in. slices
1 jar Apricot preserves
2 Tbs. Lemon juice
2 tsp. Dijon mustard
1/4 tsp. ground Ginger

In a skillet, brown sausage; drain and set aside.
Mix remaining ingredients into the skillet over low heat and simmer, about 5 mins. Return sausage to skillet, mixing with sauce, about 5 mins.
Pour into a serving dish. Have plenty of tooth picks handy. See note:
Serve warm.

( Note: You thought I was going to say beer didn't you)


Cheesy Chicken Bake

1 can Cream of chicken soup
1 1/3 cup water
3/4 cup uncooked regular long-grain White rice
1/2 tsp. Onion powder
1/4 tsp. ground Black pepper
4 or 6 skinless, boneless Chicken breast halves
1 cup shredded Cheddar cheese (or more if you like)
Pre-heat oven to 375

Mix soup, water, rice, onion powder and black pepper in a bowl. Pour into a 2-qt. baking dish. Top with chicken, sprinkle with extra black pepper. Cover and cook for 45 to 55 mins.

Uncover and spread the cheese on top of chicken, return to oven until cheese melts. Remove and let cool slightly before serving.

B.D.'s Note: You can add canned veggies to the rice before cooking. If you like heat, add some hot stuff. This is a very versatile recipe to build on.



Zesty Orange Sauce

2/3 cup Orange juice
2/3 cup Prepared Horseradish
1/3 cup Brown sugar
1 Tbsp. Dijon Mustard
1 Tbsp. Butter (optional)

Combine O J, horseradish and brown sugar in a small sauce pan. Bring to a soft boil to dissolve sugar. Reduce to a simmer a few mins. until reduced and slightly thickened. Stir in mustard and butter. Pour over pork after grilling, or serve on the side.

B.D's Note: if you need more, just double it.

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