July 31, 2014

That Time I Made a Simple Summertime Supper...

It's time for another 20SB Cooking Challenge! This week's assignment:
Simple Summertime Supper
I've chosen to participate in even though I exclusively use the word "dinner."

The rules:
1. Meal must include a protein and a vegetable.
2. No Pasta Dishes. No Sandwiches. *womp womp*
4. Use of the oven is not allowed! Any other kitchen appliance -Foreman grill, toaster oven, etc- is fair game.
3. Limit active time in the kitchen to 30 minutes. “Active time” means any time you are chopping, stirring, or otherwise handling food; this leaves wiggle room for simmering and poaching: ie you can leave for 20 minutes and cool off in front of the fan while a sauce cooks down and it doesn’t count towards the half hour.
4. Post your recipe & pictures by Thursday, July 31

So even though I have a toaster oven that I love using in place of my oven because it's faster to pre-heat and more energy efficient than using a full-size oven when just cooking for one or two people, I wanted to do this challenge on the grill to keep most of the heating outside. So I took a recipe for salmon that prescribes being baked and tried adjusting the process to achieve the same outcome on the grill. Result: came out perfect!

Balsamic-Glazed Salmon with Corn on the Cob
You will need one 5-oz salmon fillet and one ear of corn per serving and one piece of foil for each of those.

Preheat outdoor grill for high heat and spray grate with cooking spray.
Peel back corn husks and remove silk. 
Place or spread one Tbsp butter, salt and pepper on each piece, close husks.
Wrap each tightly with aluminum foil and set on grill. 
Combine 1/2 c balsamic vinegar, 1 Tbsp maple syrup, 1/2 Tbsp Dijon mustard, and a minced 1/2 garlic clove in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer until thick, about 12 minutes.
While glaze is reducing, spray one piece of foil for each piece of salmon with cooking spray, set salmon in center of the foil, brush both sides of salmon with olive oil and season with salt and pepper.

Wrap foil tightly around salmon, place on grill, and also turn the corn.
Remove salmon and corn after 10 minutes. Unwrap after glaze has had 5 minutes to cool.
Place corn and salmon on a plate and drizzle glaze on salmon.
 Rinse and recycle the foil, and enjoy!

1 comment :

  1. I don't say "supper" either, but I couldn't pass up the opportunity for alliteration!