Grilled Salmon

Looking for easy and delicious?  This flavorful marinade, with hints of lemon and garlic, preps and cooks in a pinch.  Serve up scrumptious, smoky salmon for dinner tonight!

Grilled Salmon Recipe

Grilled Salmon
Yield: 6 servings    Prep Time: 15 min    Cook Time: 16 min    Marinade Time:  2 hours 
Ingredients

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

Directions

1.  Season salmon fillets with lemon pepper, garlic powder, and salt.

2.  In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3.  Preheat grill for medium heat.

4.  Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Recipe & Photo courtesy of Allrecipes.com

Advertisements

Win an Archadeck Cooler!

This weekend is going to be beautiful – perfect for grilling. Post a picture of your grilled dinner on our Facebook page and you could win a new Archadeck cooler!  Hurry, have your picture in by Thursday, April 3, 2014!

 

Grilling Pic

Recipe of the Month: Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Don’t put your grill away yet! Fall is full of  rich autumn flavors, most of which you can cook on the grill. This delicious fall recipe is quick and easy. Tender chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze. Crunchy grilled spiced pecans sprinkled over these tasty skewers bring this dish to absolute perfection.

Grilled Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Ingredients

1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces

1 cup sherry vinegar

1/2 cup plus 1 Tbs. honey

2 Tbs. canola oil; more for the grill

Kosher salt and freshly ground black pepper

1 lb. boneless, skinless chicken breast halves, cut into 16 pieces

4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)

1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)

1/2 cup pecans, coarsely chopped

1/2  tsp. ground cumin

1/2  tsp. pumpkin pie spice

Directions

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.

In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.

Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it’s too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.

Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well-marked on one side, 4 to 5 minutes.

Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Helpful Tips

Make sure your ingredients for the skewers are the same size for even cooking time

For added flavor, the glaze can be used to marinate for the chicken while you’re putting together the rest of the ingredients.

After you assemble the skewers, lightly brush the glaze on to prevent burning due to the high sugar content.

Recipe courtesy of finecooking.com

Recipe of the Month: Southern Grilled Barbecue Ribs

Looking for a  smoky flavor without all the grilling time?  It takes just 30 minutes on the grill to give these ribs that smoky flavor you’re craving.

Southern Grilled Barbeque Ribs

Southern Grilled Barbecue Ribs

Prep:  20 min  Cook: 1 hr 30 min Yield: 8 Servings

Ingredients

4 pounds baby back pork ribs (For spare ribs, bake 15 minutes longer)

2/3 cup water

1/3 cup red wine vinegar

1 cup ketchup

1 cup water

1/2 cup cider vinegar

1/3 cup Worcestershire sauce

1/4 cup prepared mustard

4 tablespoons butter

1/2 cup packed brown sugar

1 teaspoon hot pepper sauce

1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10×15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.

In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbecue sauce for 1 hour.

Preheat grill for medium heat.

Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbecue sauce, and grill 8 minutes. Turn ribs, baste again with barbecue sauce, and grill 8 minutes.

Recipe courtesy of allrecipes.com

Recipe of the Month: Sweet Onion BBQ Burgers

Smoked cheese, grilled onions and a special sauce make these mouth-watering burgers a family favorite!

Sweet Onion BBQ Burger Recipe

SWEET ONION BBQ BURGERS

Prep: 30 min. + marinating Grill: 15 min. Yield: 4 Servings

INGREDIENTS:

1/2 cup dry bread crumbs

2 teaspoons onion salt

2 teaspoons brown sugar

1 egg, lightly beaten

1 pound ground beef

1-1/4 cups barbecue sauce

SAUCE:

1/2 cup mayonnaise

1/2 cup barbecue sauce

1 teaspoon brown sugar

ONION TOPPING:

2 tablespoons butter

1/4 cup honey

2 large sweet onions, thinly sliced

4 slices smoked cheddar cheese

4 hamburger buns, split

DIRECTIONS:

In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours.

In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; sauté for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm.

Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping. Yield: 4 servings.

Recipe courtesy of Taste of Home.

Recipe of the Month: Grilled Chicken with Chipotle-Orange Glaze

Smoky chipotle peppers are the secret to this delicious, citrusy barbecue sauce.  Looking for a little variety?  Try this recipe with shrimp or pork chops on the grill.

Grilled Chicken with Chipotle-Orange Glaze

GRILLED CHICKEN WITH CHIPOTLE-ORANGE GLAZE

4 servings

Active Time: 10 minutes

Total Time: 25 minutes

 

INGREDIENTS

2 tablespoons orange-juice concentrate,   thawed

1 tablespoon finely chopped chipotle       peppers in adobo sauce, (see Note)

1 tablespoon balsamic vinegar

2 teaspoons unsulfured molasses

1 teaspoon Dijon mustard

1 pound boneless, skinless chicken breasts, trimmed

Salt to taste

PREPARATION

1.  Preheat grill or broiler.

2.  Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.

3. Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.

NUTRITION

Per serving: 150 calories; 3 g fat (1 g sat , 1 g mono); 63 mg cholesterol; 7 g carbohydrates; 2 g added sugars; 23 g protein; 0 g fiber; 227 mg sodium; 302 mg potassium.

Recipe courtesy of EatingWell.com

Top 25 BBQ recipes for your outdoor grilling

Top 25 BBQ grilling recipes from About.com, featuring simple and delicious rubs and BBQ sauces, just perfect for cooking in your new Archadeck outdoor kitchen.

You know, it’s funny. After enjoying a lot good food during yesterday’s Super Bowl (Go Saints!), it occurred to me that with all this good conversation about our new Archadeck outdoor kitchens, there hasn’t been any talk at all about what to cook on them.

And that, my friends, is about to change. About.com has some incredible rubs, sauces and even slow cooker recipes that are simply awesome. For the top 25 BBQ recipes, click here.

Enjoy, Chicago! Grilling doesn’t get any better than this.