red or green?: August 2014

Tuesday, August 19, 2014

BBQ Salmon with Hot Pepper Jelly Glaze & Marinated Tomatoes

Wild caught salmon grilled over a summer fire, then coated with hot pepper jelly and topped with marinated tomatoes. How good does that sound? The jelly melts into a delicious sweet and spicy glaze and perfectly ripe tomatoes add the delicious final touch. Just what I want on a hot August night.

I made this dish last Sunday for my husband's birthday. Fast, easy and very fresh tasting, he said it was one of the best salmon dishes he has ever had. (and he is a massive salmon fan!). The trick, as always, is to use the best quality ingredients you can afford. The wild caught salmon was caught the day before, the ripe heirloom tomatoes were freshly harvested and I served the fish with a wild rice & sprouted brown rice salad chock full of herbs and fava beans. Delicious. Happy middle of summer everyone!

BBQ Salmon with Hot Pepper Jelly Glaze & Marinated Tomatoes
(serves 4)

2 lbs wild caught salmon fillet, about 1 inch thick
4 Tbsp extra virgin olive oil, divided, plus more for grill
sea salt
freshly ground black pepper
1/4 cup hot pepper jelly, homemade or purchased
1 clove garlic
1 Tbsp red wine vinegar
1/2 pint heirloom small (cherry) tomatoes, cut in half
2 Tbsp Italian parsley, chopped

Prepare tomatoes (recipe follows).
Prepare grill; charcoal or gas. If using charcoal, allow coals to turn white/gray to medium-high heat, around 375 degrees. (Use an oven gauge). You will be cooking the salmon over indirect heat so push the coals to one side and grill over the other side.

While preparing the coals, coat the salmon on both sides with 2 Tbsp olive oil. Season with 2 Tsp each salt and pepper. Brush the BBQ grate with olive oil to ensure salmon does not stick. When coals are ready, grill salmon with skin side down for 5 minutes. Flip and grill an additional 3-5 minutes or until salmon flakes when running a fork across the top. Spread hot pepper jelly over top of fish. Flip one more time and cook an additional 10 seconds. Remove quickly so jelly does not burn. Serve immediately, glazed side up, topped with marinated tomatoes.

Marinated Tomatoes
Smash garlic with the flat side of a knife until a smooth paste is formed. Add a large pinch each salt and pepper and continue mashing until well mixed. Scrape into a bowl. Add 2 Tbsp olive oil and 1 Tbsp red wine vinegar. Stir to combine. Add tomatoes and parsley, stir. Allow to marinate while preparing salmon.

It is "BBQ" week at Food
#SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite BBQ recipe? Please share in the comments section and/or link to your blog if you have one.

The Lemon Bowl: Tart Cherry Chinese BBQ Pulled Pork
Feed Me Phoebe: Grilled Lamb Kebabs with Lebanese Tomato Salsa
Weelicious: Southern-Style Pork Tenderloin
The Heritage Cook: Caprese Grilled Cheese Sandwiches (Gluten-Free)
Napa Farmhouse 1885: BBQ Pork Ribs
Red or Green: BBQ Salmon with Hot Pepper Jelly Glaze and Marinated Tomatoes
Domesticate Me: Fiery Barbecue Flank Steak Tacos with "Summer Mess" Salsa
Devour: 5 BBQ Sandwiches
In Jennie's Kitchen: Ginger-Soy Marinated Flank Steak
FN Dish: The Beauties of Barbecue

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my "California Girl in Please visit and let me know what you think.

Tuesday, August 5, 2014

Spicy Potato Salad with Jalapeno & Vinegar Vinaigrette

Summer and potato salad, It just goes together, does it not? Fried chicken, ham, hot dogs on the grill, BBQ ribs; all perfect with this traditional salad. But I like to shake it up a bit and tweak the expected recipes. Maybe a warm salad with bacon and caramelized onions added to the potatoes? Maybe swapping the mayonnaise base for a vinaigrette that combines olive oil, soy sauce, mustard, honey and rice vinegar? Spiced with fresh jalapenos? You know what? This potato salad is really, really good!

Spicy Potato Salad with Jalapeno & Vinegar Vinaigrette
(serves 6)
2 lbs small red potatoes, unpeeled halved or quartered
1 red onion, cut in half then in sliced
4 slices bacon chopped into bite sized pieces
3 Tbsp extra virgin olive oil
1 Tsp low sodium organic soy sauce
1 Tbsp Dijon mustard
1 Tsp honey
1/2 cup organic seasoned rice vinegar
1 jalapeno pepper, seeded and ribbed removed, minced
3 green onions chopped (white & green parts)
1/2 cup minced fresh parsley
sea salt
freshly ground black pepper

Place 3-4 inches water in a large pot fitted with a steamer basket. Bring to a bowl and add 2 Tbsp salt. Add potatoes, cover and steam until tender but still firm when pierced with a sharp knife-25-30 minutes. (hint, I always taste to ensure they are perfectly cooked).

Meanwhile heat large skillet over medium-high flame. Add onion and bacon and cook, stirring frequently, until bacon is crisp and onion is soft and beginning to caramelize. Add soy sauce, mustard, honey, vinegar and jalapeno. Cook 5 minutes over medium-low heat. Add cooked potatoes, green onions and a large pinch each salt and pepper. Cook an additional 2-3 minutes, stirring frequently, to allow liquid to soak into potatoes. Turn off heat, add parsley and stir to combine. Taste and add additional salt and pepper if desired. Pour into a large bowl and allow salad to cool to warm. Stir again and serve.