On the grill

Spicy Honey-Glazed Salmon

by Shawnda on March 16, 2014

in Lighter & Healthier,On the grill,Quick & Easy,Salmon,School Night Eats,Seafood,Whole30

Spicy Honey-Glazed Salmon

Aside from pick-up-phone-and-order-Chinese, this might be the fastest non-cereal, non-PB&J, non-Hot-Pocket dinner ever.

5 minutes of prep, 7 minutes under the broiler. All while you’re microwaving some steam-in-bag broccoli or reheating the leftover roasted asparagus from the night before.

Dinner? Done. Just like that.

Spicy Honey-Glazed Salmon

The spice rub comes from an oldie but insanely goodie, Spicy Honey-Glazed Chicken Thighs. It gets the tiniest of tweaks – I highly recommend using chipotle chili powder if you can. The slight heat + smokiness goes pretty perfectly with the sweet & sour honey glaze.

On those nights when we need something fast and prefer clean-up to be limited to a foil-lined pan and two tiny mixing bowls (hello, swim team and soccer practice!), I have a total winner that’s not too boring for the adventurous eater, not too weird for the picky eater, and not too spicy for the 4-year-old eater.

Spicy Honey-Glazed Salmon

Salmon is broiled with a smokey, flavorful dry rub and then finished with either a sweet & sour honey glaze or a Whole30-approved sweet & sour date glaze.

Ingredients

  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika (I use smoked)
  • Generous pinch of salt
  • Several grinds black pepper
  • 2 Tbsp honey
  • 1 1/2 tsp cider vinegar
  • 2 8-oz salmon filets
  • Olive oil
  • *For a Whole30-compliant glaze, I soak 2 dates in hot water for a few minutes to soften and then blend the drained dates with 1/4 cup cider vinegar. Use the glaze as directed (will glaze ~8 filets) and store leftover glaze in a jar in the fridge.

Instructions

  1. Preheat the broiler and move the top rack to ~4-5 inches below element.
  2. Mix dried ingredients in a small bowl (this makes enough for two recipes, I store extra mix in a ziptop bag and regularly make the salmon again the next night).
  3. In another small bowl, mix honey and vinegar together (a 10-second trip through the micrwave is helpful).
  4. Line a pan with foil and lightly brush with olive oil (or cooking spray).
  5. Place salmon on foil and drizzle with olive oil.
  6. Sprinkle each filet with 1/2 tsp of spices, rubbing the dry rub over the top and sides of the fish.
  7. Broil for 5 minutes, brush with half of the honey mixture, and broil 1 more minute.
  8. Brush with remaining honey mixture and broil 1 minute.
  9. Remove from oven and serve immediately.

Notes

Yields: Feeds 2 bigs and 1 little

Adapted from Spicy Honey-Glazed Chicken Thighs

Estimated time: 15 minutes

{ 9 comments }

Goat Cheese & Asparagus Grilled Cheese

Who else went overboard and bought nearly 6lbs of asparagus because it was $.88/lb?

Welcome to the hoarder club!

Who else has eaten roasted asparagus for breakfast, lunch, and dinner pretty much every day?

Welcome to the we-clearly-don’t-understand-hoarding club!

Goat Cheese & Asparagus Grilled Cheese

Cheap asparagus means two things: 1) Spring is just around the corner (and seriously, could it be any slower this year?!) and 2) I probably just justified buying a not-on-the-shopping-list bottle of wine with my new-found savings. Or, you know, three.

Goat Cheese & Asparagus Grilled Cheese

After the pan of Roasted Asparagus with Bacon Vinaigrette disappeared in record time [looks around and whistles], I whipped up second, “plain” pan specifically to use for grilled cheese sandwiches.

And breakfast.

Melty provolone cheese + plus gooey, tangy goat cheese + garlicky, roasted asparagus (+ bacon for Jason’s sandwich because if it’s green and not guacamole it better have bacon and heck, even if it is guacamole, bacon doesn’t hurt) = a pretty darn amazing grilled cheese sandwich.

So go ahead. Celebrate spring’s just-around-the-corner-return with a grilled asparagus & goat cheese sandwich.

Goat Cheese & Asparagus Grilled Cheese

Grilled cheese goes spring with tangy goat cheese and roasted asparagus.

Ingredients

  • For the roasted asparagus:
  • 1 lb asparagus
  • Olive oil
  • 3-4 cloves garlic, thinly sliced
  • Salt
  • Pepper
  • For the grilled cheese:
  • 2 slices bread (this is my favorite sandwich bread)
  • Butter
  • 1 slice provolone cheese
  • Leftover roasted asparagus (don't forget those crunchy garlic slices!)
  • Goat cheese

Instructions

  1. Preheat the oven to 425.
  2. Cut the bottom few inches of the asparagus bundle off and discard.
  3. Spread onto a baking pan, top with garlic slices, salt, pepper, and a generous drizzle of olive oil - shake pan to coat evenly.
  4. Bake for 12-15 minutes (longer if stalks are super thick).
  5. Heat a griddle or pan over medium high.
  6. Lightly butter one side of each slice of bread.
  7. Spread or crumble goat cheese over one unbuttered side of bread.
  8. Top with asparagus (cut in half or thirds to fit your bread) and a slice of provolone.
  9. Top with the other slice of bread and grill until the bread is golden brown and the cheese melts.
  10. Serve warm.

Notes

Yields: 1 sandwich (and plenty of leftover asparagus)

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Tequila Lime Chicken Fajitas

It’s grilling season. Kind of.

And by kind of, I mean there are currently icicles hanging off the new grill. The new grill I bought specifically to make these fajitas.

Tequila Lime Chicken Fajitas

Of course there are icicles. Because this is Texas and Spring Break is 3 days away and the Bluebonnets and Paints are already peeking out along 71 near LaGrange. So it’s time to nuke everyone’s happiness with garden-crushing temperatures and “Thundersleet.”

So I guess that makes them Thundercicles™.

They can take our beautifully deceptive spring weather, but they can’t take our tequila. Unless it’s after 9pm or Sunday and then there’s no place open to buy tequila.

(Tequila. It makes the intolerable aspects of Texas slightly more tolerable.) (™)

Tequila Lime Chicken Fajitas

Chicken breasts are marinated in, essentially, a margarita. Then they’re grilled to charred perfection and served wrapped in fluffy tortilas with grilled vegetables, pico de gallo, and avocado. And washed down with a pitcher of margaritas.

Happy Another Texas Spring Break Spent in a Sweater!

Tequila-Lime Chicken Fajitas

Juicy chicken fajitas marinated in tequila and lime.

Ingredients

  • For the marinade:
  • Juice of 2 limes
  • 1 1/2 oz (3 Tbsp) tequila
  • 1 tsp of chile powder
  • 1 clove garlic, sliced
  • 2 Tbsp olive oil
  • Pinch of salt
  • 1 lb chicken breasts, pounded to even thickness
  • For serving
  • Olive oil
  • 1 lime, cut in half
  • 1 large white or yellow onion, cut into 1/3-inch rounds
  • 2 green bell peppers, cut into 1/3-inch slices
  • Small flour tortillas
  • Pico de gallo
  • Sliced avocado

Instructions

  1. Place the marinade ingredients into a gallon freezer bag and squeeze to mix.
  2. Add the chicken, seal, turn to coat, and refrigerate for at least 1 hour. (Longer is better.)
  3. Oil grates and heat grill to medium-high.
  4. Drizzle onion rounds, bell pepper slices, and cut ends of the lime with olive oil and place on the grill (if your grates are very large, grill on folded-to-double-thickness foil with slats cut through it).
  5. Add the chicken and cook for 6-7 minutes and then flip everything (veggies included) and cook for 6-7 minutes more until veggies are nicely charred and juices run clear from the chicken.
  6. Let chicken rest 10 minutes before slicing.
  7. Serve chicken on tortillas, topped with grilled veggies, pico, avocado, and a squeeze of grilled lime.

Notes

Yields: 8 fajitas

Source: Confections of a Foodie Bride

Estimated time: 1 hour 35 minutes

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Pineapple-Marinated Beef Fajitas

This is what I look forward to most, living in southeast Texas. Not fajitas, but this time of year. (Although, let’s be honest – has any culture produced a more amazing, fascinating cuisine that even gets close to TexMex?)

It’s open-windows during the day, almost-cool-enough-to-consider-a-light-cardigan over a tank top at night.
These next few weeks? They’re why we put up with 6 months of soul-sucking heat and oppressive humidity.

We don’t get acres of beautiful trees ablaze with oranges and reds and golds. Actually, it would be a lot easier to sum up “fall in Texas” with a single red leaf on a small-tree-sized weed behind the back fence.

IMG_5132

That’s it, y’all :)

And you can easily identify those Texans who have been counting down the days for a break from the convection oven weather – they’re the ones who went full-on boots, jeans, scarves, and puffy jackets at preschool drop-off last week at 68 degrees. And returned for preschool pick-up in shorts & flip flops.

Those Texans, minus the puffy jackets, they look a lot… EXACTLY… like me :)

We’re the ones crowding the patios for dinner under the lights with a pitcher of margaritas and platters of sizzling fajitas at the table right next to the overkill patio heater. The ones with the pool heater on because the water is already to cold to swim without it.

It’s all the best parts of spring, only there’s football being played somewhere nearby, 5 nights a week. And beautiful weather calls for beautiful food.

Pineapple Marinated Beef Fajitas

These fajitas are the perfect example of how we’ve had a hard time this “fall” getting into heavier, comfort foods. We’re still hanging on a little bit longer before free-falling off the cliff into the creamy casserole canyon. But I have to admit – it’s not that far off. King Ranch Chicken, here we come!

Pineapple-Marinated Beef Fajitas

Juicy flank steak tenderized with a fresh pineapple marinade.

Ingredients

  • For the marinade:
  • 1/2-inch thick slice of fresh pineapple, core removed*
  • Juice of 1/2 lime
  • Generous pinch of red pepper flakes
  • 1 clove garlic
  • 2 Tbsp olive oil
  • 2 tsp Worcestershire sauce
  • Salt
  • Pepper
  • 1 lb flank steak (or your favorite cut for fajitas)
  • For serving
  • Diced pineapple
  • 6-8 tortillas
  • Cilantro
  • Sliced fresh jalapeno
  • Diced red onion
  • Cilantro
  • Plain yogurt or sour cream
  • * If you're using canned pineapple, go with 2 slices and the juice from the can.

Instructions

  1. Place the flank steak in a large zipper bag.
  2. Place the marinade ingredients in a blender and process until smooth.
  3. Pour over the flank steak, seal the bag, and refrigerate for 20-30 minutes only - do not marinate it longer than 30 minutes. Pineapple is an ultra-tenderizer and it will turn your meat into mush if left in contact too long.
  4. While the steak is marinating, chop the rest of the toppings and prepare any sides.
  5. Heat your grill or grill pan to high.
  6. Cook the flank steak ~4 minutes on each side for medium (~5-6 for medium well).
  7. Let rest 10 minutes before slicing against the grain, holding your knife at an angle when cutting.
  8. Serve in warmed tortillas, topped with red onion, pineapple, jalapeno, cilantro, and a dollop of yogurt/sour cream.

Notes

Yields: 6-8 fajitas

Source: Confections of a Foodie Bride

Estimated time: 1 hour

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