We like grilled food, and grilling, but cooking a full meal every night can be time consuming and we are an easy prep/cook family. Most days I assign a person, and then that person tries to figure out a meal that won’t take up a lot of their time. Of course with my son it means Mac n cheese and hot dogs, plus something that’s not baked beans – because he doesn’t like them. If I can during the week I try to figure out something quick too. Grilling is great because not only does it taste good, but if you do it right, you get two meals out of one grilling.
We had a meal or I should say meals lately that were fantastically good, simple and yet clean tasting all at once. We grilled some salmon, and veggies, just brushed with olive oil, salt and pepper. Really simple. Then for dinner the next night, I chopped up the salmon and the veggies, added a cucumber, some dressing and then spooned it on top of a bed of bulgur. My son both nights, waved his hand over the food, and said, ” Mom, all of this is good.” My son who will be officially an adult next week (and tells me I legally have to provide him with shelter until then), hated a lot of food when he was a kid, but I never gave in to his whines and now he appreciates my cooking. My husband, daughter and I all loved it too. Cold grilled Salmon is really flavorful and delicious in a salad, but we often use chicken and make extra for the second night’s salad.
First night – Grilled Dinner – Prepare extra of everything – we want leftovers.
- Zucchini and Crookneck Squash (yellow squash) – peeled and sliced into finger length and about an inch think wedges.
- Onion – slice in half
- Asparagus – snap off bottoms
- Salmon Steaks
Brush all of it with Olive Oil, sprinkle with salt and pepper. Grill over low heat. You want the vegetables to soften, but not get mushy, the salmon needs to be just barely cooked on both sides – a few minutes on each side. When the salmon stops gripping the grill, it’s time to flip.
We also had grilled corn on the cob with this meal.
Leftovers should be placed in zipper bags, or a covered bowl.
Second night – Cold Grilled Salad
- Grilled Leftovers
- Cucumbers and any other salad vegetable you’d like to add.
- Balsamic Vinaigrette.
Cut all the grilled veggies into bite size pieces, including the salmon. Prepare bulgur according to package directions.
Place a heaping spoonful of bulgur on your plate and spoon the salad over top. Use dressing as desired – substitute your favorite dressing for the vinaigrette if you like. My mom eats fat free ranch on all of her salads, and my dad when he was alive ate blue cheese – if you have a favorite use that.
Grilling once, dining twice is also frugal way to go too, because you aren’t using propane or charcoal twice. There are also no fights over who was cooking dinner because it’s a quick prep and then right to the table. In fact – Grill once dine three times might be a good way to go also.Diana
This recipe is from The New Thanksgiving Table – An American Celebration of Family, Friends and Food by Diane Morgan. I wasn’t sure what I would think about smoked salmon and capers in the eggs, but we were all pleasantly surprised. It had a really nice smoky flavor, a nice treat inside the deviled egg.
My daughter found smoked salmon in the fridge and was asking what it was for. I think she coveted the juicy cellophaned wrapped planks of fish, but I headed her off and told her those were for the deviled eggs. She sucked in air and replied very loudly that “Salmon does not belong in deviled eggs, eggs belong in deviled eggs!” My husband chimed in with,” Baby girl you’re gonna love it.” Okay, well we’re not sure where the baby girl part came from, but she is going to love it.
- 1 dozen eggs
- 1/2 cup mayonnaise
- 2 tbs fresh lemon juice
- 6 ounces alder smoked wild salmon finely diced
- 2 tbs petite capers rinsed and drained
- 1 tbs minced fresh dill plus 24 tiny springs for garnish (optional)
- freshly ground pepper
Place eggs in a saucepan large enough to fit them without crowding and add cold water to cover by 1 1/2 inches. Bring to a boil over medium high heat, then reduce the heat to low and simmer the eggs for 10 minutes. Remove from the heat and run cold water over the eggs in the pan until cooled. When cool, working with 1 egg at a time, gently crack the shell all over and carefully peel under cool running water. Blot dry.
Cut the peeled eggs in half lengthwise and transfer the yolks to a small bowl. Arrange the egg while halves on a serving platter. Set aside while you make the filling.
Using a fork, mash the egg yolks to a smooth consistency. Using a rubber spatula, fold in the mayonnaise and lemon juice and blend to a smooth paste. Add the salmon, capers, dill and a few grinds of pepper and mix until evenly distributed.
To assemble and serve, fit a pastry bag with a plain or large star tip. Fold back the top of the bag to form a collar. Use a rubber spatula to scrape the egg yolk filling into the bag. Twist the top of the bag and squeeze the filling down to the tip, squeezing out any air pockets. Hold the bag upright, and pipe a rosette into each egg white half. Garnish each half with a tiny sprig of Dill, arrange on a platter and serve.Diana
This was a fantastic way to bring back the family dinner that we’ve been missing so much lately. In case you haven’t heard – my son’s high school marching band finally made it to state. I’m part of the pit crew and my husband films all of the marching band’s performances, which means we are at almost every marching band activity. Actually, we are at every high school marching band activity and I also work the booster booth for the band for the home games. This weekend, we were out there in the cold, the wind and the rain, doing what we do best. The down side to this is that we haven’t found time to sit down together for dinner in a few days. Sunday, I had enough and decided on salmon as the honored guest at our table. It turned out so well, we didn’t need any sauce. Okay, two of us didn’t need sauce. The teenaged one loves the Dijon-mayo dill sauce so much that he still glopped it on his salmon. Urgh.
- 3 – 1/4 lb salmon steaks (total 3/4 lb)
- 2 cloves garlic minced
- 1 tsp ginger grated ( pull out that frozen ginger)
- 1 tsp lemon grass minced
- 1/2 tsp dried thyme
- 2 tbs extra virgin olive oil
- 1 tbs white wine vinegar
- fresh ground pepper
With a towel (paper or otherwise) pat down the salmon and season with a little salt and pepper. Mix all of the other ingredients in a flat bottomed dish. Place the salmon steaks in the marinade, and turn it over a couple of times. If you have time for the salmon to marinate, cover and stick into the fridge. Heat up a grill pan. Pour in one to two tbs of olive oil, and when it is warm, place the salmon on the pan. When the pan stops gripping the salmon, turn it over and grill the other side. Delicious, scrumptious, lovely, mmm mmm good.