Bonefish Grill’s Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

(ARA) – There are few summer pastimes more honored than backyard grilling and entertaining. But before you fire up the grill for your next bash or weeknight dinner, you should learn how to properly select and grill fresh fish to perfection.

The wood grilling specialists at Bonefish Grill — a polished casual restaurant in 29 states — offer these tips to help you choose your next meal, fresh from the water to mouth-watering.

Selecting the best fish
* Always seek the freshest fish in your local area. Ask your fish market or grocery if they receive their fish daily or what frozen options they recommend, and which selections.

* Ask about the origin of the fish you’re buying, and make sure it has been stored at about 28 F at all times, no matter where it came from.

* If a fish smells “fishy,” don’t buy it and don’t eat it. Look for shiny skin and undamaged scales. Press firmly on the skin and make sure the fish regains its original shape quickly. Whole fish should have clear eyes, not cloudy.

“One of the most flavorful ways to grill fish is on a wooden plank, which adds a smoky flavor,” says Master Chef Tony Seta. “Plank cooking also allows delicate food to cook more gently because the plank forms a barrier between the flame and the fish, and keeps fish from sticking to the grill and breaking.”

Chef Seta’s top tips for perfect wood grilling
* Purchase grilling planks from a gourmet food shop that are 1/4-inch thick and large enough for the fish. Do not use wood or shingles purchased from a home improvement store because they are chemically treated and not food-safe.

* Soak the planks in water for at least three hours; this allows the wood to smoke and smolder without igniting on the grill. If the plank begins to flame on the grill, spray it with water.

* Skin-on fish like salmon cook best on a plank. If the filet has skin on, cut a few 1-inch slits (about 1/4-inch deep) on the skin side, season the filet and place on the plank. Grill at 450 F on medium-high flame, covered, for nine to 13 minutes (cook to an internal temperature of 135 to 140 F).

If you’re in the mood for a night out instead of manning the barbeque, Chef Seta recommends the fresh fish dishes at Bonefish Grill. Try the seasonal favorite Cedar Plank Salmon with a Chorizo Topping, or recreate it at home any time of the year with this simple recipe. Visit www.BonefishGrill.com to find the location nearest you.

Bonefish Grill’s Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

Cedar Plank Salmon Ingredients:
4 pieces wild Alaskan salmon, skin-on, 7 ounces each
Salt and pepper, to taste
4 lemon halves
Chorizo Topping
4 food-safe cedar planks (or one plank large enough to fit four pieces of fish)

Chorizo Topping Ingredients:
8 ounces chorizo sausage links
1/2 cup seasoned bread crumbs
Zest from 1 medium lemon

Directions:
Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate.

Soak cedar plank(s) in water for at least 3 hours. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. Note: The plank will char around the edges but should not catch flame. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately.

Serves 4

Courtesy of ARAcontent

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Marinate your grilled fare for taste and safety

Tarragon Encrusted Salmon

(ARA) – Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?

Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances — such as heterocyclic aromatic amines (HAAs or HCAs) — form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.

But the researchers aren’t just pouring water on our coals; they’re coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.

Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn’t labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.

If you’re looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite — minus the hazards of grilling smoke — in their Mesquite BBQ Marinade.

For safe and delicious grilling with marinades:

* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.

* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.

* Marinate foods in the refrigerator — not on the counter — in a glass, plastic, or stainless steel pan.

* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don’t baste with them during the last few minutes, don’t dip your finger in the pan to taste and don’t use the leftover marinade for sauce without cooking it first.

* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that’s produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.

* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.

* Flip those burgers. Again. They’ll cook faster (and produce fewer HCAs) if you turn them often.

* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don’t have the same potential to produce harmful substances that can result from unsafe cooking procedures — but they’re delicious when marinated nonetheless!

Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:

Mediterranean Pasta Salad

Ingredients:

4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix

Directions:

In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.

Add olives, cheese or other vegetables if desired.

Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:

Tarragon Encrusted Salmon

Ingredients:

4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak — minimum of 1-inch thick

Directions:

Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on steaks. Grill eight to 10 minutes or until salmon is just flaky.

Serve with sliced fresh tomatoes as a garnish.

For an online Summer Grilling Guide with many more useful tips and delectable grilling recipes, go to www.frontiercoop.com/grillingtips.

Courtesy of ARAcontent

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Ingredients

360 g fresh salmon (fillet with skin)

60 mL (1/4 cup) roasted sesame oil

60 mL (1/4 cup) sesame seeds, roasted

15 mL (1 tbsp) canola oil

15 mL (1 tbsp) tamari sauce

15 mL (1 tbsp) fresh ginger, chopped

375 g Catelli Healthy Harvest Whole Wheat Spaghetti

1 yellow bell pepper, in fine strips

2 green onions, finely minced

60 mL (1/4 cup) fresh coriander, chopped

To taste salt and pepper

Instructions

. Baste salmon with 30 mL (2 tbsp) roasted sesame oil; salt and sprinkle with 30 mL (2 tbsp) roasted sesame seeds.

. Bake in oven preheated to 200°C (400°F) for 12-15 minutes. Set aside.

. In a bowl, blend together remaining sesame oil, canola oil, tamari sauce and ginger. Set aside.

. Cook spaghetti according to package directions. 1 minute before end of cooking time, add yellow pepper.

. Drain pasta and pepper very well. Transfer to a serving dish.

. Top with green onions, sesame oil dressing, salmon, remaining sesame seeds and fresh coriander.

Preparation: 20 minutes

Cooking: 30 minutes

Servings: 4 to 6

Credit: www.newscanada.com

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Salmon is one of the tastiest fish to come from the waters of the Pacific and Atlantic Oceans. Indeed, you can also find salmon in the Great Lakes of Michigan as well as several other kinds of lakes all around the world. This global presence means that you can find a good salmon recipe almost anywhere in the world.

Salmon are born in fresh bodies of water and then migrate out to the ocean. When it is time to spawn, the salmon then return to fresh water for reproduction. It is said that salmon return to the same place where they were born. Salmon, more often than not, have a pretty pinkish tinge to the inner flesh of the fish. This pink color is not the normal white color of salmon. The color can be blamed on the shrimp that salmon eat. Most wild caught salmon will have this color. As for farm raised salmon, their fish feed is laced with astaxanthin, the same chemical that turns shrimp pink. Most people prefer a pink flesh salmon for their favorite salmon recipe.

Salmon Recipe Preparations

Salmon is a relatively firm flesh fish which makes it a candidate for a good grilling salmon recipe. There is something about cooking over an open flame that brings out the wholesome flavor of the fish. Of course, there is something to be said for pan searing a salmon fillet to retain the entire fish flavor as well as seal in the juices for moisture.

You might find a salmon recipe or two that requires boiling this fish. Boiling does not retain the flavor as much as baking or broiling and is typically done just to cook the fish so that it can be flaked or shredded for seafood salads or even croquettes.

Because there are a number of varieties of salmon out in the oceans, your salmon recipe will dictate what cut of fish you are planning to cook. Fillets generally will have the skin still intact on one side. This makes for easy smoking, grilling and baking. Steaks are firmer and more substantial against an open flame in the barbecue pit.

A Basic Baked Salmon Recipe

When it comes to baked salmon, choose your favorite cut of fish. Prepare a shallow baking pan and line it with foil, then lightly grease with a cooking spray or vegetable shortening. Don’t forget to pre-heat your oven to 425?F.

Ingredients

Olive oil
Seasonings (choose from a particular cuisine like Mexican or Italian)
Minced Onion
Minced Garlic

In a small bowl, pour enough olive oil to adequately coat the fish on both sides. Mix in with the olive oil your favorite spices. Choose basil, oregano, marjoram and minced garlic for an Italian flair of this salmon recipe. For a Mexican flair, add a little freshly chopped cilantro along with a little oregano along with chipolte pepper, comino and minced garlic.

Once all of the spices and the olive oil have been mixed together, you will want to place your salmon in the baking pan. Spread the olive oil mixture on the top of the fish and bake for approximately 30 minutes, depending on the thickness of the filet. Your salmon recipe is done if you can easily flake the fish with a fork.

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With the arrival of spring, creative cooks look for seasonal vegetables to freshen up their daily menus. The produce aisle is stocked with the spring season’s best offerings. Artichokes, asparagus, snow peas and a variety of spring lettuce all serve as terrific ingredients for a delicious salad. Add a serving of seafood, and transform a spring mix of vegetables into an entrée salad worthy of any dinner table.

When shopping for salad ingredients, work to incorporate spring’s freshest offerings that add a punch of color and flavor to your meal. Navel oranges, radishes and strawberries are good accompaniments for vibrant additions to your salad.

When adding seafood, consider strength of flavor and texture. Shrimp, delicate tilapia, hearty salmon, or a perfectly seared tuna steak can all work nicely and add a hearty dose of protein. Try brushing on a simple glaze to enhance the flavor and make for a tasty and impressive meal.

Every salad needs the perfect dressing to be complete. One option for premium quality and homemade taste is Marie’s Dressing. Refrigerated and found in the produce aisle of your local grocery store, Marie’s is kept cold to preserve the fresh taste and full flavor.

Try this salmon spring salad with a tasty twist of orange zest:

Orange Balsamic Glazed Salmon Spring Salad

Prep Time: 25 minutes
Cook Time: 8 minutes
Yield: 4 entrée salads

Ingredients:
3/4 cup (6 ounces) Marie’s Balsamic Vinaigrette, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons honey
2 teaspoons orange liqueur
1 large navel orange (zest and fruit)
4 salmon fillets, 5 to 6 ounces each
Sea salt to taste
5 ounces spring salad mix (about 1 bag)
1 pound slender asparagus, lightly steamed, chilled and cut in half on the
diagonal
1 small fennel bulb, stalks and core removed, thinly sliced (about 1/2 cup)
3 ounces shaved or shredded Parmesan

Instructions:
Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey and orange liqueur to make glaze. Zest orange and add to glaze.

Slice peel off orange removing all of white pith. Slice orange and reserve.

Cover broiler pan with non-stick foil. Sprinkle salmon with salt. Adjust broiler rack to about 6 inches from heat source and preheat broiler. Broil salmon 6 to 8 minutes, or until cooked through, brushing several times with glaze. Do not turn.

Toss spring salad mix with asparagus, fennel and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange slices and Parmesan.

For more tasty salad recipes, log on to www.maries.com.

Courtesy of ARAcontent

Marie’s is a registered trademark of Ventura Foods, LLC.

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