Grilled Salmon Steaks and Cucumber Salad

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Salmon steaks, cut crosswise through the backbone, instead of fillets makes got the prefect grilled fish. The steaks are thicker, making them easier to flip while grilling. A yogurt-based cucumber salad packed with fresh herbs acts both as a sauce and a side dish for salmon in this low-carb seafood dinner.

Serves 4

Ingredients:
1 seedless English cucumber,thinly sliced
1/2 small red onion, very thinly sliced
1/2 teaspoon salt, plus more for seasoning
4 salmon steaks
5 tablespoons olive oil, divided
1/2 cup plain Greek yogurt
2 teaspoon white wine vinegar
1 1/4 cup loosely packed fresh dill, finely chopped
1/2 cup loosely packed fresh mint, finely chopped

Directions:
Set grill or grill pan to medium-high. In a large bowl, season the cucumber and red onion with the salt, tossing to combine. Let stand at least 15 minutes.

Meanwhile, with paper towels, blot the salmon until dry. Brush on both sides with 2 tablespoons of oil. Season with salt and pepper. Place salmon on grill and cook 5 minutes per side, until cooked through. Meanwhile, drain cucumber and onion well.

In the same large bowl, whisk together the Greek yogurt, vinegar, dill, mint, and remaining 3 tablespoons of oil. Season with salt and pepper to taste. Fold in drained cucumber and onion. Serve with salmon.

Grilling Notes:
To prevent sticking, be sure your grill is very clean and very hot before placing the salmon on it. When flipping, if the salmon does not lift from the grate easily, wait 15–30 seconds, then try again.

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Tuscan Chicken with Zucchini and Tomatoes

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This Tuscan Chicken dish is made with the most delicious creamy tomato Parmesan sauce, chicken thighs, zucchini and tomatoes. Be sure to have some crusty bread on hand, because this sauce is to die for. When it comes to chicken thigh recipes, its hard to beat this one.


Serves 4

Ingredients:
1 tablespoon extra-virgin olive oil
4 to 6 bone-in, skin on chicken thighs
Kosher salt,to taste
Freshly ground black pepper, to taste
1 teaspoon dried oregano
2 sprigs of fresh rosemary
1 tablespoon thyme
1/2 teaspoon dried marjoram
1 teaspoon crushed fennel seeds
3 tablespoons unsalted butter
3 cloves garlic, minced
1 zucchini, sliced
1 summer squash, sliced
1 cup cherry tomatoes
1/2 cup heavy cream
2 tablespoons milk
1/4 cup freshly grated Parmesan Cheese

For Garnish:
Fresh basil leaves
Tomato wedges

Directions:
In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper,oregano,rosemary, thyme basil, marjoram, fennel seeds. Cook until the skin is golden brown and crisp, 8 to 10 minutes per side. Remove from skillet and set aside.

In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add the zucchini, summer squash and cherry tomatoes to the skillet and cook for 5-10 minutes, until the cherry tomatoes begin to burst.

Reduce the heat to a simmer and add the cream and the milk. Add Parmesan cheese and stir until a creamy sauce forms. Continue to simmer until the sauce is slightly reduces, about 3 minutes. Taste and adjust the seasoning, as needed. Remove the rosemary sprigs.

Return the chicken to the skillet to skillet and cook until heated through, 5 to 7 minutes. To serve, garnish with a chiffonade of fresh basil and tomato wedges if desired.

 

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Honey Lemon Roasted Chicken

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Cranking up the oven toward the end helps to glaze the roast chicken in this 5-ingredient recipe that feeds a crowd, especially for family dinners.

Serve 6 to 8

Ingredients:

2 lemons
⅓ cup orange blossom honey
Two 4 -5 pounds whole chickens
One ¾  ounce package of fresh rosemary
¼ cup olive oil
Kosher salt, to taste
Ground black pepper, to taste
Assortment of sliced citrus for garnishes

Directions:

Preheat oven to 375°F.

Place a wire rack on a large, foil-lined rimmed baking sheet. Into a small bowl, zest both the lemons. Halve lemons and squeeze 2 tablespoons of juice into bowl (do not discard lemons). Stir in the honey and set aside.

With kitchen shears, trim any excess fat from the chickens. Season insides of chickens with salt and pepper. Divide lemon halves and rosemary between each chicken cavity. For each bird, tie legs together and tuck wings behind. Rub the oil all over outside of chickens. Generously season outsides of chickens with salt.

Roast 1 hour, brushing with honey mixture every 20 minutes. Increase oven temperature to 450°F. Roast chickens another 15 minutes, until a thermometer inserted between the thigh and drumstick reaches 165°F and skin is golden brown.

Remove chickens from oven and let rest at least 15 minutes. before carving.

To serve, place on  serving platters and garnish with assorted slices of citrus fruit and rosemary sprigs.

 

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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