Flowfit

This recipe has changed over the years. It has gotten better and better and somehow much simpler. I guess sometimes it’s the simple things that are life’s sweetest treats!

Salmon ready to come off the grill

MAPLE SOY GLAZED SALMON
Serves 4
• 4 salmon fillets
• 4 tbsp dark Soya sauce
• 2 lemons (one juiced, one sliced for serving)
• 4 tbsp maple syrup
• 2 green onions, chopped
• 2 tbsp toasted sesame seeds
• 2tbsp peanut oil (can use olive oil)
• 2 cloves garlic, pressed or chopped
• Cracked black pepper
• 1 lemon, cut into wedges
• chopped parsley for garnish

Preheat oven or grill to 400 degrees.

The best way to prepare this salmon is on the BBQ, however a well seasoned cast iron skillet is also tops in my book. Alternately, if you do not have either of these, a good non stick (that can go into the oven) will do.

Juice one lemon into a bowl, add all other ingredients except salmon and parsley. Mix with fingers, add salmon to bowl. Gently coat salmon in mixture. Let sit for 20 minutes.

BBQ:
Place salmon skin side up in middle of bbq. Close lid and cook for 3 minutes. Flip salmon, and cook another 3 minutes. Turn off middle burner (ensure salmon is over the “off” section of your bbq). Close lid and cook for another 3-5 minutes, depending on thickness.

Stove:
Heat pan over high heat. Add olive oil and reduce heat to med/high. Place salmon in pan skin side up and sauté for 3 minutes. Flip salmon over and continue to sauté for another 3 minutes. Sprinkle with ½ of the sesame seeds. Place in oven. Cook salmon in oven for 5-7 minutes depending on thickness.

Remove from heat and let rest for 3-5 minutes. Sprinkle with additional sesame seeds, green onions and parsley. Serve with lemon wedge.

all dressed and ready for the table!

YUM!

TIPS:

Since all BBQ’s and ovens are different, your times may very. Test doneness by flaking one of the ends. If it falls apart easily, it is done.

This is one of those quintessential summer recipes. Can be served casually as a main over salad or as an awesome starter!

Lemony Ginger Shrimp

GRILLED LEMONY GINGER SHRIMP
Serves 8

• 3 lb (1.5 kg) raw jumbo shrimp, skin removed, tails on
• 1/2 cup extra virgin olive oil
• 2 tsp sesame oil
• Juice and grated zest of lemon (should have at least ¼ cup of juice)
• 2 green onions, chopped
• 2 garlic cloves crushed or finely chopped
• 2 tbsp grated fresh ginger
• 4 tbsp fresh corriander (cilantro) leaves

Shell shrimp, leaving tails intact, and remove vein.

Mix all ingredients (except shrimp) in a bowl. Swish around with your fingers to blend. Pour out ¼ of the marinade to use for basting. Now add shrimp to marinade (use either zip lock bag or cover your mixing bowl). Refrigerate for at least 2 hours.

Thread the skewer through the shrimp from tail to head, so the shrimp are poked (technical word) twice (about 4 on each). Grill shrimp for about 5 minutes, turning and basting frequently with reserved marinade. Just before serving, brush shrimp with any remaining marinade and sprinkle with more cilantro and cracked black pepper.

YUM!

Serve with salad of your choice.

TIPS –
• if using bamboo skewers, soak them for about an hour before – this helps prevent them burning.
• I use the smallest side of a cheese grater to grate my ginger. Wash it, but no bother peeling it.
• if you want to get really fancy-schmancy, use rosemary sprigs as your skewers ;o)

My sister comes for dinner every Tuesday and is an incredible foodie. I always try and make something full of flavour and colour to appeal to her love of food. This super easy and healthy chicken did the trick! I served it with a green salad and sauteed snow peas and asparagus. The combination tasted like spring!

CILANTRO CHICKEN:

6 boneless skinless chicken breasts
juice of one lemon
juice of one lime
1/4 cup olive oil
1/2 cup freshly chopped cilantro
1 tsp cumin
1 tsp toasted sesame oil
1 tbsp soya sauce
1 tbsp brown sugar

Flatten chicken breasts by pounding between sheets of Seran wrap. If you do not have a kitchen mallet/hammer, use the bottom of a cast iron pan.
Put remaining ingredients into a bowl and swish around with your fingers to mix. Add chicken and move around to make sure all pieces are covered with the georgeous marinate. Let sit for one hour or up to 4 hours. Grill on medium heat 3-4 minutes per side. Remove from grill, cover and let rest for 5 minutes.

I guess I should also mention, I made grilled garlic bread with a day old loaf of foccacia…. hey, all in moderation, right?
Enjoy!! YUM!