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Recipe: Grilled Salmon with Couscous in Foil Packets

Recipe: Grilled Salmon with Couscous in Foil Packets

Ingredients

2 cups cooked pearl couscous
1 lb boneless salmon filets (skin on or removed)
olive oil
2 Roma tomatoes, sliced
1 large zucchini, sliced
1 yellow summer squash. sliced
1 red onion, sliced
¾ cup sun-dried tomatoes in oil, drained and sliced
¾ cup sliced Kalamata olives
2 lemons, sliced
2 garlic cloves, minced
freshly ground pepper
Kosher salt
4 fl oz vegetable broth
½ cup chopped Italian parsley

Directions

Prepare couscous to package directions. Pre heat the grill to medium high (400-450 degrees.) If cooking over an open flame, place a grill grate over the fire.

Place a large piece of tin foil on a work surface. Drizzle some olive oil on the bottom.
For each salmon slice, layer on the following (remember to divide all ingredients into four portions): 1/2 cup cooked couscous, one slice salmon, yellow summer squash, zucchini, tomato, onion, sun-dried tomatoes, olives, lemon slices, garlic, sprinkle with salt and pepper & parsley. Drizzle some broth and a little more oil over the top. Fold the foil edges over the salmon making a packet. Leave a little room in the packet for air to circulate.

Place the wrapped salmon over the grill or open flame and cook for 10 to 12 minutes. Cooking time depends on the thickness of the salmon and your desired level of doneness. You can test salmon while it’s cooking by opening up the foil, but be careful of the steam! Using a sharp knife peek into the thickest part of the baked salmon. It’s almost done when it’s beginning to flake, but still has a little translucency in the middle. Once your salmon flakes easily with a fork, it’s done. If you like it a bit more on the rare side take it off the grill at the very slightly translucent phase and let it rest off the grill for a few minutes before serving.

You can also bake this in the oven! Simply follow all of the prep work and preheat the oven to 375˚F. Place the wrapped salmon on a baking sheet. Bake for 15-20 minutes or until the salmon is done to your liking. See Step 4 for how to judge doneness.

This salmon can also be enjoyed the day after you cook it. Simply reheat in a lightly oiled skillet or in the microwave.

~ Marla Meridith

Recipe: Campfire Loaded Veggie Nachos

Recipe: Campfire Loaded Veggie Nachos

Ingredients

1 15 oz can whole kernel corn, drained
1 15 oz can pinto beans, drained and rinsed
1 10 ounce can Rotel, drained
½ large red onion, diced & divided
1 2 ounce can sliced black olives, drained
1 tsp Tajín Clásico mexican spice blend
½ tsp freshly ground black pepper
½ tsp cumin
1 16 ounce bag tortilla chips
1 8 ounce package shredded Mexican blend cheese
1 ripe avocado
¼ cup chopped fresh cilantro
lime slices
sliced jalapeños

Directions

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

~ Marla Meridith

Recipe: Grilled Brie with Tomatoes and Basil

Recipe: Grilled Brie with Tomatoes and Basil

Ingredients

2 wedges brie cheese, or 1 large round
1 pt grape tomatoes, quartered or 1 pound ripe tomatoes diced
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
¾ tsp salt and more to taste
½ tsp freshly ground black pepper
¼ cup chopped basil ribbons, chiffonade
1 loaf sliced rustic baguette or pita chips
balsamic glaze and shaved parmesan for topping

Directions

Tomato Basil Salad

Combine the tomatoes, olive oil, garlic, balsamic vinegar, salt pepper and basil in a large bowl.

Grilled Brie

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Grill over a campfire or hot grill for 15-20 minutes or until the brie softens and bubbles.

Baked Brie

This is easy to make in your kitchen too! Simply preheat oven to 375˚F with the rack in the middle.

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Bake for 10-15 minutes or until the brie softens and bubbles.

Serving

Top the melted brie with the tomato basil mixture. Top with a drizzle of balsamic glaze and shaved parmesan. Serve with baguette.

~ Marla Meridith

Recipe: Shrimp Scampi with Linguine

Recipe: Shrimp Scampi with Linguine

Ingredients

1 lb linguine, cooked to package directions
1 lb large shrimp, cleaned, peeled (leaving tails) and slightly butterflied
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
3 tbsp chopped fresh Italian parsley
½ cup dry white wine
¼ fl oz olive oil
2 tbsp freshly squeezed lemon juice
1 pinch red pepper (or more to taste)
a few pinches salt and pepper
3 tbsp unsalted , divided

Directions

Clean and peel the shrimp. Make the marinade. Combine the onion, garlic, olive oil, wine, lemon juice, parsley and seasonings in a large bowl. Place the shrimp in the bowl and marinate for 20-30 minutes.

While the shrimp is marinating. Cook pasta to package directions. Toss with olive oil.

Preheat the flat top grill or skillet on medium high. Melt 1 tbsp of the butter on the grill then place the shrimp and marinade on top. Cook for 2 minutes then flip the shrimp and cook for another minute or until cooked through. Toss with the rest of the butter.

Serve on top of the linguine. Top with more parsley.

~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

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Directions

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

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Directions

~ Marla Meridith

Recipe: Caesar Salad with Grilled Steak

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Directions

~ Marla Meridith

Recipe: Balsamic Grilled Vegetables

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Directions

~ Marla Meridith

Graham Flour Pancakes with Cream Cheese Maple Sauce

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Directions

~ Marla Meridith

Recipe: Grilled Banana Splits

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Directions

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

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Directions

~ Marla Meridith

Recipe: Chipotle Lime Steak Kebabs with Cilantro Lime Rice

Ingredients

Directions

~ Marla Meridith