Grilled/ Smoked Salmon

Grilled Dill & Lemon Pepper Salmon

Grilling season is not quite hear yet however with our current climate of “Stay At-home” due to the Covid-19 I figured why not start early.  This recipe is simple and great for gas or charcoal grills.  Using foil is a good way for first time grillers to help prevent the salmon from sticking because I know this can be intimidating. In the recipe below I like to leave my salmon open in its foil pouch, however I recommend closing all the way to create added steam and moisture.  Pair with your favorite vegetables like asparagus or zucchini and a starch. Like always happy eating and feel free to add crushed red pepper flakes for a nice kick!

– Chef Mark Phillips

Ingredients

1 1/2 pound side of salmon (boneless)
1 small bunch of fresh dill; chopped
1 medium lemon (plus additional for serving)
2 tablespoons melted olive oil
3 cloves minced garlic
1- 2 tablespoon lemon pepper seasoning

Directions

1. Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
   Drizzle the salmon with olive oil. Sprinkle with the lemon pepper seasoning. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
2. Fold the sides of the aluminum foil up and over the top but do not close completely.  Leave a little room inside the foil for air to circulate. Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
3. Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.  (To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired)

Leftover NOTES: 

This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it room temperature over a salad the next day, or slicing fresh cucmber with cream cheese and even with some hummus and pita.

Chicken, Sausage & Seafood Gumbo

I remember when I would never eat gumbo mainly not due to taste but to looks; however as I expended my palate and cooking skills I became to love it.  Gumbo originated in Louisiana more specifically New Orleans. Their culture spills over into most all of their food as well as every day living. If you ever get the chance I would recommend traveling to New Orleans and experience the authenticity for yourself.  Below is my take on gumbo; grab your heavy stock pot, your cutting board and a good glass of whatever libation you enjoy!

Happy Eating!

Chicken, Sausage & Seafood Gumbo

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

Servings 8- 10

Ingredients

¼ cup canola oil
1-1 ½ pounds chicken skinless chicken thigh
6-8 oz smoked sausage (pork or chicken)
3-4 tablespoon olive oil
½ cup flour
1 medium onion diced
2 teaspoons minced garlic
1 medium green bell pepper diced
1 cup chopped celery
½ cup lump crab (or crab legs)
1 tablespoon Cajun seasoning
1 tablespoon thyme fresh
2 bay leaves
6-7 cups chicken stock (sub with water)
1 pound shrimp (peeled and deveined)
1 tablespoon gumbo file
2 green onions , chopped (optional garnish)
¼ cup chopped parsley (optional garnish)

Instructions

Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed pot; the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.
In a large Dutch oven or heavy bottomed saucepan combine olive oil and flour until smooth.

Cook on medium heat, stirring continuously, for about 20 minutes or until it turns a rich medium -dark brown color. (Side Note: Don’t walk away from the stove during this process. It might burn.) Remove from stove and let it cool.
Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.

Then add gumbo file, chicken, sausage, crab, Cajun seasoning, thyme, bay leaves and let it cook for 5 minutes. Add chicken stock a little at a time until evenly incorporated. Bring to a boil and let it simmer for about 45 – 50 minutes. Add the shrimp, simmer for 5 more minutes.
Garnish with green onions and chopped parsley.

(Side Note: Adjust thickness soup and flavor with broth or water and salt)

Molten Chocolate Cake

Happy Baking!

• 8 ounces semi-sweet chocolate chocolate chips
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 cup powdered sugar
• 4 eggs
• 4 egg yolks
• 12 tablespoons flour
• Fresh berries (optional garnish)

1. Preheat oven to 425 degrees. Spray 8 ramekins cups with non-stick cooking spray (preferably baking non-stick cooking spray) and place on a baking sheet.
2. In a microwave-safe bowl, melt butter and chocolate until butter is melted. Stir until chocolate is melted. Stir in sugar until well blended. Whisk in vanilla extract, eggs and egg yolks. Stir in flour. Divide evenly between baking dishes.
3. Bake 13-15 minutes until sides are firm and center is soft. Let stand 1 minute before removing. Top with berries. Serve warm with ice cream or my my favorite gelato.