When the weather warms up, it's time to uncover your grill, wipe off the cobwebs and get grilling! For those who consider themselves grilling newbies, here are a few of our most delicious (and easy) recipes.
1 pound fillet of wild Alaskan salmon, cut into four portions
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. cinnamon
1/2 tsp. turmeric
1/8 tsp. cayenne pepper
pinch sea salt
1 zucchini, cut lengthwise into 3 slices
1 yellow bell pepper
1 sweet yellow onion, peeled and sliced into 1/2-inch thick rings
1 bag organic baby arugula
zest of 1 lemon
juice of 1 lemon
1 Tbsp. olive oil
4 Tbsp. harissa paste (can be found at large markets and specialty stores)
1/4 cup chopped almonds
1. Heat up the grill for 15 minutes.
2. Place the salmon pieces on a plate. Rub with a little oil. In a bowl, combine the spices and a pinch of sea salt. Sprinkle half of the seasoning mixture onto the fish.
3. Place the vegetables on a plate and rub with a little oil. Sprinkle the remaining spice mixture onto the vegetables.
4. Place the vegetables and fish (skin-side down) onto the grill. Flip the vegetables after 4 minutes of cooking and cook an additional 4 to 5 minutes. Allow the fish to cook for 8 minutes and then remove to a clean plate to rest. Remove the vegetables and let cool for 5 minutes and then chop into medium-sized pieces.
5. Toss the baby arugula with some olive oil, lemon zest and lemon juice. Arrange on a platter. Top with vegetables and salmon filets. Spoon 1 tablespoon of harissa on top of each salmon fillet. Top with chopped almonds.
1 pound ground chicken thighs (skinless)
2 Tbsp. minced shallot
1 clove garlic, minced
1 zucchini, shredded
8 portabella mushrooms, stems and gills removed
1/2 tsp. sea salt
1 tsp. ground black pepper
4 Tbsp. balsamic glaze
1. Preheat the grill. In a large bowl, combine the ground chicken, shallot, garlic, zucchini, salt and pepper. Mix together with your hands and divide into four portions. Shape each portion into a ball and flatten into a disc.
2. Place the mushrooms on the grill and cook for 6 minutes per side, until softened. Remove and let cool.
3. Rub a teaspoon of grape seed oil onto each burger patty and then place on the grill over medium heat. Cook about 4 minutes and then flip; cook an additional 4 minutes. Remove to a plate.
4. To assemble the burgers, place one mushroom on a plate and top with one burger patty, 1 tablespoon of balsamic glaze and the other mushroom. Repeat with remaining burgers and mushrooms.
Note: This recipe works well fruit that's a little unripe.
3 peaches, halved and pitted
3 nectarines, halved and pitted
1 pineapple, peeled and sliced into 1/2-inch thick rings
1 Tbsp. grape seed oil
1. Preheat the grill. Lightly oil the fruit and then place it on the grill. Cook for 3 minutes per side and then remove to a plate. Serve.