Summer is here and there’s no better time to get grilling! We’re sharing some of our favorite grilled dishes YOU can make with ease.
Cedar Planked Grilled Salmon
Ingredients
- 1 cedar plank (6 by 14 inches)
- 2 salmon fillets (1 1/2 pounds total)
- Salt and freshly ground black pepper
- 6 tablespoons Dijon mustard
- 6 tablespoons brown sugar
Directions
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
Cook’s Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
Best Grilled Veggies
Ingredients
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
Directions
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
Appetite for Health contributor Theresa Logan MS, RD, shares some of her favorite indoor grilling recipes:
Summer Seasoned Beef:
Ingredients:
1 pound London broil or flank steak
¼ c apple cider vinegar or fresh lime juice
2 tbsp olive oil
¼ tsp garlic or 1 clove, crushed
½ tbsp onion
¼ tsp pepper
1 Tbsp oregano or cumin
Pinch of Kosher salt
Directions:
Remove Beef from package, rinse, then place in a 13’x9” glass pan.
Mix vinegar, olive oil, garlic, onion, pepper and oregano in a separate bowl.
Spread mixture on beef. Cover. Marinate overnight.
Coat grill pan with vegetable oil. Heat pan until hot. Place beef into the pan. Cook for 20-30 minutes, turning beef to cook all sides. For food safety purposes, internal beef temperature will register at 145 degrees. Yield approximately, (4) 3 oz servings.
Summer Seasoned Vegetables: Check out your local farmers market for fresh produce
Ingredients:
1 pound baby eggplant or yellow squash
1 yellow or red pepper
1 large vine tomato or other meaty tomato
¼ c olive oil
¼ tsp garlic or 1 clove, crushed
¼ tbsp onion
¼ tsp pepper
Directions:
Wash and dry vegetables. Cut vegetables on the diagonal. Mix olive oil, garlic, onion, and pepper in a small bowl. Brush ingredients onto vegetables. Heat pan until hot. Place vegetables into the pan, rotating a few times. Cooking time varies with personal preferences.
Yields approximately (4) 1c servings.
all grill recipes look delicious! Look at the shades of summer with the grilled vegs.