Saturday night we got some salmon and grilled out. The meal was so delicious that I just had to share it with you! On the menu was Barbecue Roasted Salmon, Esquites (Mexican Corn Salad), Jasmine Rice and a Rice Medley (from Trader Joe's), Chocolate Covered Frozen Bananas for desert and a Mojito on the side.
The salmon was perfectly cooked and moist. This Caribbean version of barbecue brings a fresh take on your typical grilled fare. The pineapple juice and brown sugar add sweetness while the chili powder and cumin provide the traditional smoky flavor. The use of orange slices on the grill allows the salon to be perfectly cooked!
Barbecue Roasted Salmon
Marinade:
1/4 c. pinneapple juice
2 T. fresh lemon juice
4 (6oz) salmon filets
Rub:
2 T. brown sugar
4 t. chili powder
2 t. grated lemon rind
3/4 t. ground cumin
1/2 t. salt
1/4 t. ground cinnamon
Preparation:
Combine marinade ingredients in a plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
This recipe uses the oven but I used a charcoal grill, I will tell you both ways.
Preheat oven to 400 or start up the grill.
Remove fish from bag; discard marinade. Combine the rub ingredients. Rub over fish.
For the oven: Place in a 11x7 inch baking dish coated with cooking spray. Bake at 400 for 12 minutes or until fish flakes easily when tested with a fork.
For the grill: Slice an orange into 1/4inch slices. Place the orange slices on the grill, on the edge, and place the salmon on top of the orange slices. The orange slices act as a plank and the fish wont stick to the grill. No need to flip, let sit on the grill covered for 20 to 30 minutes.
This salad has it all with the sweet caramelized corn, the salty cheese, the sour lime juice and the jalapeno heat and its all held together with garlicky mayonnaise!
Esquites (Mexican Corn Salad)
Ingredients:
2 T. butter
3 c. corn (about 4 ears), cut from the cob
1/2 jalapeño, seeded and finely diced (this can be adjusted on how hot you like it)
3 T. mayonnaise
1 clove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juiced
2 T. cotija (or feta), crumbled
chili powder to taste
One avocado
Directions:
1. Melt butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeño, sauté for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.
This recipe is so simple and delicious. I've always been hesitant on the chocolate dipped fruits but this way more simple than I expected. The coconut oil gives the chocolate a nice texture that makes it very dippable. And it hardly made any mess!
Frozen Dipped Banana Pops
Basic Ingredients:
4 bananas
8 ice cream pop sticks
few tablespoons of chopped nuts
Chocolate Coating:
3/4 c. of sweetened chocolate chips (or unsweetened chocolate chips plus 1 T. of sweetener)
1/4 c. of coconut out (or cacao butter)
Vanilla Coating:
1/4 c. raw cashews
1/4 c. water
1 T. honey (or other sweetener)
1 t. vanilla extract (or seeds from one vanilla bean)
1/4 c. of coconut oil (or cacao butter)
Vanilla Coating Method: Combine all the ingredients, except the coconut oil, into a high-speed blender and blend until creamy ant there is no trace of nuts (it can take a few minutes). Now add the resulting cashew cream to a bowl and place it over hot, simmering water. Add the coconut oil, and stir until completely melted. Cool for a bit and dip the bananas in it before freezing them again for at least 5 minutes. Store in freezer, covered.
Method:
1. Peel the bananas and slice them in half.
2. Slide a popsicle stick in each half, about halfway through, and then freeze them for a few hours (covered).
3. Make the chocolate coating by melting all the ingredients for that coating in a bowl over hot water (a bain-marie).
4. Let the coating cool for a bit and then dip each banana in the coating, swirling it around to coat evenly.
5. Optionally, dip the coated banana in chopped nuts then place it on parchment paper (or other non-stick surface) in the freezer for at least 5 minutes (and store in the freezer, covered).
6. Enjoy!
Finally from the garden, I discovered a mint patch growing rampant, so I figured it was the perfect time to make some Mint Mojitos. We also made Mint Juleps but I'm not a big bourbon fan.
Mint Mojitos
Muddle:
2 T. sugar
couple sprigs of mint
1/4 lime
In a glass add
Muddle mixture to glass with few cubes of ice.
1.5 oz (shot and a half) of white rum
Half shot to shot of club soda
Fill the rest with ice.
Add a straw and enjoy!
I hope you enjoy these recipes, they are perfect for a summer cookout! For those warm summer's night/day grab a coozie from the ZerbyShop. It's the perfect summertime accessory that keeps your hand warm and your beverage cold! Check them out at http://www.etsy.com/shop/ZerbyShop. As always if you have any comments please contact me at rebeccazerby@gmail.com or leave a comment below!
peace & love
Rebecca
