RECIPES
10
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Grilled Salmon and Romaine Lettuce
¼ tsp. garlic powder
1 romaine heart
¼ tsp. salt
olive oil
¼ onion powder
4 small salmon fillets
¼ tsp. dried parsley
3 Tbsp. bleu cheese crumbles
¼ tsp. dried basil
3 Tbsp. balsamic vinegar
1. To avoid cross contamination, wash hands after touching raw seafood.
2. Add water to the drip pan and preheat the grill on 350
°
F (#3).
3. Mix the first 5 ingredients in a small bowl and set aside.
4. Cut the lettuce in half lengthwise (so the core holds each side together).
5. Spray or brush olive oil on all sides of the lettuce and salmon and sprinkle
all liberally with the seasoning mix.
6. Grill the salmon and lettuce for 10–15 minutes or until the salmon
flakes easily with a fork and the lettuce is softened and a little charred.
7. Sprinkle the lettuce with the bleu cheese and vinegar before serving.
Serves 2
Grilled Carrots and Green Onions
1 lb. carrots (thin or thinly sliced lengthwise)
¼ tsp. ground cumin
6–8 green onions
⅛ tsp. garlic powder
2 Tbsp. olive oil, divided
salt & pepper
1 Tbsp. lemon juice
1. Brush the carrots and green onions on all sides with 1 Tbsp. olive oil.
2. Place the carrots and green onions on a grill preheated to 400
°
F (#4).
3. Cook for 10 minutes, turning once.
4. Remove the onions as they become limp. Continue to cook the carrots
another 5–10 minutes or until they are tender.
5. Whisk together 1 Tbsp. olive oil, lemon juice, cumin and garlic powder.
Drizzle over the cooked carrots and onions. Salt & pepper to taste.
Serves 3–4
