I planted two "experimental" veggies in the garden this year - fennel and chard. Experimental because I have no experience with them, but I'm interested in trying them and if it turns out that I like them, it's cheaper to grow than to buy at the store!
I tried out the fennel in a salad a few weeks ago, and tonight it was time to try some chard. I heard someone on the radio the other day talking about grilling it. I've never thought of grilling greens, but I'm up for grilling just about anything, so I thought I'd give it a shot.
Sometimes the simplest preparations can really make a vegetable sing. Grilled chard is no different. I accidentally oversalted it, but the pieces that weren't too salty were really wonderful! I'll definitely be making this again - it was so simple and so good. I used golden chard, since that's what I have growing this year.
1 bunch chard
olive oil
kosher salt, to taste
Clean chard and chop into large pieces (I just cut it cross-wise with scissors). Put in a bowl, drizzle olive oil over, and sprinkle with salt. Place in a grill basket and grill over medium-high heat for 10 minutes, or until wilty and slightly charred. Serve hot.
Two thumbs up!
Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Monday, July 05, 2010
Sunday, June 17, 2007
Grilled Salmon
Grilled Salmon:
1 salmon fillet
cooking spray
1 teaspoon season salt
1 teaspoon minced shallots
1/2 teaspoon minced chives
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 teaspoons lemon juice
2 teaspoons canola oil
2 teaspoons olive oil
(note: I have something called Fox Point Seasoning that I get from www.penzeys.com - I used that instead of the shallots and chives).
Mix seasonings and oil in a small container. Spray the skin side of the salmon liberally with cooking spray, and place (skin-side down) on a hot grill. Baste with about 1/3 of the seasoning mixture. Reduce heat to medium low. Cook until fish flakes easily, about 20 minutes, basting two more times with the seasoning mixture. Remove from the grill and place skin side up on a plate. Pull skin off (should pull off pretty easily except right around the edges), slice and serve.
1 salmon fillet
cooking spray
1 teaspoon season salt
1 teaspoon minced shallots
1/2 teaspoon minced chives
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 teaspoons lemon juice
2 teaspoons canola oil
2 teaspoons olive oil
(note: I have something called Fox Point Seasoning that I get from www.penzeys.com - I used that instead of the shallots and chives).
Mix seasonings and oil in a small container. Spray the skin side of the salmon liberally with cooking spray, and place (skin-side down) on a hot grill. Baste with about 1/3 of the seasoning mixture. Reduce heat to medium low. Cook until fish flakes easily, about 20 minutes, basting two more times with the seasoning mixture. Remove from the grill and place skin side up on a plate. Pull skin off (should pull off pretty easily except right around the edges), slice and serve.
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