A new week, a new meal. All of these delicious grill recipes are brought to you by Weber. Check them out and don’t forget to mark your calendar for Gygi’s Grilling Gala.
Main Dish: Cedar-Planked Salmon with Coriander-Citrus Glaze
Glaze:
3 medium oranges
3 limes
1/3 cup fresh lemon juice
3 tablespoons honey
1/4 cup (1/2 stick) unsalted butter, cold
2 tablespoons ground coriander, divided
1/3 cup finely chopped fresh cilantro leaves
1-1/4 teaspoons kosher salt
1 teaspoon ground cumin
3/4 teaspoon freshly ground black pepper
1 salmon fillet (with skin), 2-1/2 to 3 pounds and about 3/4 inch thick, pin bones removed
Salad:
1/4 cup extra-virgin olive oil
3 tablespoons fresh orange juice
1 tablespoon sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh cilantro leaves
2 heads frisée, about 8 ounces total, root ends trimmed and leaves separated
1/2 small red onion, thinly sliced (about 1 cup)
8 large medjool dates, cut into 1/2-inch pieces
5 honey tangerines, peeled, split in half, and cut crosswise into 1/2-inch half-moons
Instructions:
1. Soak the cedar plank in water for at least 1 hour.
2. Finely grate enough zest from the oranges and the limes to make 1-1/2 teaspoons of each; set aside. Squeeze 1 cup juice from the oranges and 1/3 cup juice from the limes. In a small saucepan over medium-high heat, combine the orange juice, lime juice, lemon juice, and honey and bring to a boil. Continue to boil until the liquid is reduced to 3/4 cup, 10 to 14 minutes. Remove from the heat. Stir in the butter, the orange zest, lime zest, and 1-1/2 teaspoons of the coriander. Let the glaze cool slightly. Stir in the cilantro.
3. Place the salmon fillet on a large baking sheet. Cut the fillet into six individual portions, cutting right down to the skin but not through it.
4. In a small bowl combine 1 tablespoon of the remaining coriander, the salt, cumin, and pepper. Pour 1/2 cup of the citrus glaze slowly and evenly over the top of the salmon, reserving the remaining glaze for serving. Spread the glaze evenly over the salmon, brushing some glaze between the individual portions. Season the salmon evenly with the spice mixture. Allow the salmon to marinate at a cool room temperature for 45 minutes, basting occasionally with any glaze that runs onto the baking sheet.
5. Meanwhile, make the salad: In a small bowl whisk the oil, orange juice, vinegar, salt, pepper, and the remaining 1-1/2 teaspoons coriander until well blended and emulsified. Stir in the cilantro and reserve at room temperature. In a large bowl combine the frisée, onion, dates, and tangerines. Refrigerate, covered, until ready to serve.
6. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
7. Brush the cooking grates clean. Remove the soaked plank from the water and place it on the cooking grate over direct medium heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over and place it over indirect medium heat. Put the salmon on the plank, skin side down, and cook, with the lid closed, until the salmon is just opaque in the center and begins to brown slightly around the edges, 25 to 35 minutes. Transfer the plank with the salmon to a heatproof surface. Slide a spatula between the skin and flesh and transfer to serving plates. Spoon some of the remaining citrus glaze over each serving. Gently toss the salad with the dressing and serve it alongside the salmon.
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Appetizer: Grape Leaf-Wrapped Brie with Grape Salsa
Salsa:
1 tablespoon balsamic vinegar
1/2 teaspoon granulated sugar
1 cup coarsely chopped seedless red and/or purple grapes
1 tablespoon chopped fresh mint
6 large grape leaves
1 wheel triple-cream Brie cheese, about 8 ounces
1 baguette, about 8 ounces, cut diagonally into 1/2-inch slices
1 tablespoon grapeseed oil or olive oil
Instructions:
1. In a small sauté pan over medium heat, combine the vinegar and sugar. Add the grapes and cook to soften them, about 2 minutes, stirring occasionally. Transfer to a small bowl and cover to keep warm. Add the mint just before serving.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Unroll and rinse the grape leaves. Spread out the leaves on a work surface and pat dry with paper towels. Cut off and discard the tough stems. Overlap 4 grape leaves, vein-side up, into an 11- or 12-inch circle. Put another leaf in the center, and then put the cheese on top. Cover the cheese with another grape leaf. Wrap the leaves around the cheese, overlapping them to prevent the cheese from ultimately leaking out. Knot together two 3-foot pieces of butcher’s twine in the middle. Lay on a work surface in the shape of an X. Set the cheese bundle on top. Bring the twine to the top and tie snugly. Wrap the twine around the cheese 1 or 2 more times like spokes on a wheel, knotting snugly in the center each time. Tuck in any loose leaf edges. Trim the ends of the twine.
4. Lightly brush the cheese bundle and bread slices all over with oil. Brush the cooking grates clean. Grill the cheese over direct medium heat, with the lid closed as much as possible, until each side is soft when gently pressed, 3 to 4 minutes, turning once. Carefully remove the cheese and let rest for about 2 minutes. After you remove the cheese, grill the bread slices over direct medium heat until they are lightly toasted on one side only, about 1 minute.
5. Arrange the cheese and grilled bread on a serving plate or tray. Cut the twine and discard it. Pull the grape leaves open to reveal the cheese inside. Be sure to do this just before serving as the cheese begins to ooze out as soon as you remove the grape leaves. Top the cheese with some of the grape salsa or serve it alongside in a bowl. Use spoons to scoop up cheese and salsa, and place on slices of grilled bread.
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Side Dish: Marinated Baby Bok Choy and Shiitakes
Marinade:
1/3 cup low-sodium soy sauce
1/4 cup dry sherry
1 tablespoon packed light brown sugar
1 tablespoon toasted sesame oil
4 slices peeled fresh ginger, each 1/8 inch thick, crushed
2 garlic cloves, crushed
1/4 teaspoon crushed red pepper flakes
4 baby bok choy, larger ones cut in half
20 large shiitake mushrooms
Instructions:
1. In a medium bowl whisk the marinade ingredients until the sugar is dissolved.
2. Plunge the bok choy into a bowl of water and shake to clean off the dirt nestled between the leaves. Wipe the mushrooms clean with a damp cloth or paper towel and then remove and discard the stems.
3. Place the vegetables in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and let stand at room temperature for 1 to 2 hours, turning occasionally.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
5. Remove the vegetables from the bag and reserve the marinade. When the grill pan is hot, place the bok choy and mushrooms onto the pan, spreading them out in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until the bok choy is crisp-tender and the shiitakes are heated through, about 5 minutes, turning once or twice and basting occasionally with the reserved marinade. Serve hot.
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Dessert: Bananas Foster
4 medium bananas, firm but ripe
2 tablespoons unsalted butter, melted
Sauce:
1/2cup (1 stick) unsalted butter
1/2cup packed dark brown sugar
1/4teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1/2cup dark rum
1/4cup banana liqueur
Vanilla ice cream
Instructions:
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Cut each banana in half lengthwise and leave the skins attached (they will help the bananas hold their shape on the grill). Brush the cut side of each banana half with the melted butter.
3. Brush the cooking grates clean. Grill the bananas over direct medium heat, with the lid open, until warmed and well marked but not too soft, 2 to 3 minutes, without turning. Remove from the grill. Peel the bananas, cut them into quarters, and set aside.
4. In a large skillet over medium-high heat, melt the 1/2 cup of butter. Add the brown sugar, cinnamon, and nutmeg, and cook, stirring constantly, until it bubbles, about 2 minutes. Stir in the rum and banana liqueur. Allow the liquid to warm for a few seconds and then carefully ignite the rum with a long match or multipurpose lighter. Let the flames die down. Add the banana pieces and cook over medium heat for 2 to 3 minutes or until the bananas curl slightly. Spoon the banana mixture over ice cream and serve immediately.
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