Grilled Glazed Salmon, Thyme for Cooking easy gourmet dinner.

Grilled Glazed Salmon
Quinoa Pilaf
Baked Zucchini (Courgette) Rounds

Cooking time: 40 minutes Cooking schedule: see below for instructions

We're making extra quinoa for the salad on Sunday night.

Grilled Glazed Salmon

Total time: 20 minutes
Using a natural sweetener like maple syrup or honey brings out the sweetness in the salmon. Combined with a bit of Balsamic it creates a rich, thick glaze, keeping the salmon moist and tender.

Grilled Glazed Salmon Ingredients:

2 salmon fillets, 6oz each (180gr each)
1 tsp chili powder
1/2 tsp garlic powder
2 tsp maple syrup or honey
1 tbs Balsamic vinegar
1 tbs olive oil
1 tbs lemon juice fresh is good

Instructions:

In small bowl mix all ingredients except salmon and lemon.
Drizzle over salmon and allow to marinate for 15 minutes.
Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket. Grill for 10 - 12 minutes, skin-side down, with the grill cover closed. Be careful not to overcook.
OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily, slightly pink in the center is fine.
Remove from heat and slide the salmon off the skin if needed.
Sprinkle with lemon juice and serve.

Quinoa Pilaf

Total time: 25 minutes
The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.

Quinoa Pilaf Ingredients:

3/4 cup (5oz, 150gr) quinoa
1 1/2 cups (12oz, 360ml) chicken stock
2 carrots
1 rib celery
1 medium onion
2 tsp olive oil
6 - 8 cherry tomatoes for garnish

Instructions:

Put quinoa and stock in a small saucepan, cover and bring to a boil.
Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
Chop celery, carrots and onion.
Heat oil in a small skillet and sauté onion, celery and carrots for 5 minutes.
Cut cherry tomatoes in half.
When quinoa is done, stir in sautéed vegetables. Spoon half into a bowl and serve, garnished with tomatoes.
Refrigerate half of the Pilaf for the Salad.

Baked Zucchini (Courgette) Rounds

Total time: 40 minutes
Similar to the Courgette Sticks, these are made with the cute, round, 8 Ball Zucchini. I used 2, a wee bit larger than a tennis ball, and made 3 slices out of each. I didn't turn them.

Baked Zucchini (Courgette) Rounds Ingredients:

2 medium round or 8 Ball zucchini (courgette)
1 tbs Dijon-style mustard
1 egg
1 tsp Worcestershire sauce
3 tbs dry bread crumbs
2 tbs grated Parmesan cheese
1/2 tsp chili powder

Instructions:

Wash zucchini
In a flattish bowl whisk the mustard, Worcestershire and the egg together.
In another flattish bowl or plate mix the crumbs, Parmesan and chili powder together.
Dip both sides of the rounds into the egg, then the crumbs.
Place on a nonstick baking sheet. Bake at 400F (200C) for 35 minutes, until coating starts to brown.
Remove and serve.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small saucepans with lids, 2 flattish
bowls, baking sheet, small bowl, whisk, dish for
marinating, grill basket or pan, barbecue grill
Turn oven on, 400F (200C)
Mix egg, mustard, Worcestershire
Mix crumbs, Parmesan, chili powder
Slice zucchini
Dip zucchini in egg, crumbs, lay on sheet, bake
Mix marinade for salmon, spoon over salmon

Light/turn on barbecue grill
Chop celery
Chop carrots
Chop onion
Start to cook quinoa
Start to cook salmon
Pause 10 minutes while stuff cooks
Sauté carrot, celery, onion for quinoa
Cut tomatoes
Finish quinoa, refrigerate half
Add tomatoes to other half
Remove courgette, salmon. Serve

Menu Plan for Summer II: Week 10, Day 1

Grilled Glazed Salmon
Quinoa Pilaf
Baked Zucchini (Courgette) Rounds