What does Summer mean to you? Dining & entertaining? For me, it means firing up the BBQ & grilling! Oh I know the BBQ is suppose to be the man's territory but there is no rule against us girls throwing some good summer grub on the fire too!
Grilling also doesn't have to be all about burgers and brauts! It can be fancy too and that is what I am sharing with you today! Some simple, fancy, easy grill recipes! (All recipes can be found at the end of this post)
I had spotted these White Wine Planks when I was shopping at my local World Market recently, and plopped a couple of packages into my cart. A few other items made into my cart too and I'll share those as we go along. On my way home I stopped by the grocery store and picked up some salmon and other goodies for our dinner.
Grilling with cedar planks is really easy. Just soak the boards in water for a few hours before you begin. I found that filling the sink with water, placing the planks in and topping off with a bowl filled with water to keep them submerged was the best method.I had picked up a bottle of Mesquite Smoked Pacific Sea Salt and the Bronco Bob's Roasted Raspberry Chipolte Sauce at World Market too.I used the sea salt as a rub on the salmon filet and the sauce as a glaze.Salmon wasn't the only thing on the menu.I cubed up some red potatoes, diced up some red onion and garlic, added some butter then sprinkled everything with some more of the smoked sea salt. I wrapped the potatoes up in some foil and placed on the grilled, pre-heated to 450 degrees, while I prepped the rest of dinner.
After the potatoes had cooked for about 10 minutes, I placed the soaked plank with the seasoned salmon on the grill.I closed the lid and let it cook for about 20 minutes until the salmon flaked easily. I then brushed on some of the Raspberry Chipolte Sauce and then grabbed another great grilling tool from World Market. This non-stick grill skillet is pretty awesome! The removable handle makes it so easy to store in between uses. It can be used to grill up all kinds of vegetables and even shrimp!
I cut some cherry tomatoes in half into a bowl, added some olive oil and sprinkled with, you guessed it, smoked sea salt. I then took the basket out to the grill and, while the salmon and potatoes finished cooking, tossed the tomatoes into the basket.
I closed the lid and went back to the kitchen and finely diced up some red onion and a seeded jalapeno.
I gave the basket a few shakes to get the tomatoes softened and when done, placed them in a bowl, added the onion and jalapeno, and let the heat release the flavors but keep the crunch.
I removed the salmon and potato packet from the grill and let them rest a bit before serving.
The warm grilled tomatoes were placed on a bed of baby spinach and drizzled with a balsamic vinaigrette.
The potatoes got a dash of pepper.And the salmon? It needed nothing more!Everything on the plate, made on the grill! So many great flavors on that plate! Mr. B declared the meal "restaurant worthy!" He said it was something he would order at a fancy resort while on vacation! Well that is high praise my friends!
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*This post is brought to you by World Market Brand Ambassador program and all opinions and ideas are 100% my own.*
Grilled Cedar Plank Salmon With Roasted Raspberry Chipolte Glaze
1 White Wine Plank 1 1/4 lb fresh salmon
1 tablespoon Mesquite Smoked Pacific Sea Salt 1/2 cup Bronco Bob's Roasted Raspberry Chipolte Sauce
Soak cedar plank for several hours in water. Wipe dry and rub one side with olive oil. Place the salmon on the oiled side of the plank and sprinkle smoked salt over the salmon and rub to cover all sides. Place the plank on the rack of the grill that has been pre-heated to 450 degrees. Close the lid and allow the salmon to cook for 20-30 minutes, checking often. If the plank starts to burn, use tongs to move the plank to a cooler side of the grill. Brush on the chipolte sauce, close the grill lid, and allow to cook 5 minutes more. Salmon can be served on the plank or placed on dinnerware.
Grilled Potato Packets
5-6 medium red potatoes, cubed
1/4 of a red onion, diced
1 tablespoon crushed garlic
2 tablespoons butter, cubed
Toss all but the butter together and place on a square of heavy duty foil. Place the butter on top and seal the foil completely. Place on rack of grill, pre-heated to 450 degrees, for 30-35 minutes or until the potatoes are tender.
Cherry Tomato Spinach Salad
1/2 lb cherry tomatoes, cut in half
2 tablespoons olive oil
1/8 cup finely diced red onion
1/8 cup finely diced jalapeno (seeds and membrane removed)
Toss the tomatoes, salt and olive oil together. Place in grill basket and set on rack of grill, pre-heated to 450 degrees, for 8-10 minutes, shaking basket several times. Once the tomatoes are soft and are releasing their juices well, remove from grill and place into a bowl with the onion & jalapeno. Stir together and let set for 5 minutes before serving. Serve warm on a bed of baby spinach and drizzle with vinaigrette.
Balsamic Vinaigrette
1 Cup Olive Oil
1/2 cup balsamic vinegar
1/2 tablespoon crushed garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine all ingredients in a jar, place the lid on, and shake well until all ingredients are fully combined. Leftover vinaigrette can be stored in refrigerator for up to 2 weeks. Shake well before each use.
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