Summer is coming to a close, and what better way to say good-bye than with a delicious grilled salmon dinner? As a food stylist, I think of salmon as a “pretty” fish. Its rich orange color is a beauty! While you can slather salmon with a marinade, I prefer a simple dry rub. There are so many really interesting
as photographed by our team à la Carte Partners
flavorful rubs on the market. In the recipe and photo above, I’ve used Bone Suckin’ Sauce Seasoning and Rub. It is a blend of brown sugar, paprika, garlic and spices. McCormicks also has a great line of products called Grill Mates—Seafood Rub, Applewood Rub, and Sweet & Smoky Rub to name a few. You can also make up your own rub with seasonings that fit your tastes. Experiment… it’s what makes cooking fun!!
Makes 4 servings
4 salmon filets (6-oz. or 3/4-inch thick)
1-2 tablespoons Bone Suckin’ Sauce Seasoning and Rub
– Prepare grill & grease lightly
– With tweezers, remove any small bones from salmon steaks.
– With hands, rub seasoning over both sides of salmon steaks.
– Place salmon on hot grill rack. Cover grill and cook salmon 8 to 9 minutes, or until just opaque throughout, turning over once.
– Salmon is considered an oily fish, which contributes to its healthy attributes. It is high in protein, Omega-3 fatty acids and Vitamin D.
New England. While it’s often cold and rainy, and while the winters are ridiculously long, we do have more than our fair share of perks to balance things out—gorgeous autumn leaves, the Red Sox, maple syrup, the list goes on and on. And no doubt about it, we have the world’s best lobster—and really, is there anything better than that?
A few weeks ago, I stopped at Danny’s Drive-In, one of those classic drive-ins where it’s like stepping back in time. Danny’s has been serving up cheeseburgers, milkshakes, fried clam strips, onions rings and more since 1935. (Health food it’s not!) When I pulled into the parking lot, I immediately noticed a sign that read “Yes, we have lobster rolls!” I promptly placed my order and, well…WOW! This was easily one of the best meals I’ve enjoyed ever.
The beauty of a lobster roll is in the simplicity. A soft hot dog bun piled high with warm, buttery lobster meat, served with a little cup of drawn butter and a lemon wedge. That’s it. That’s all you need. Take a bite and let the butter drip down your chin. Mmmm!
Apologies for the lack of blogging—the holiday weekend was busy! Anyway, I am a big fan of one-pot cooking whether it be in a skillet, a pan or a pot. One-pot recipes are easy, quick, & versatile, plus the flavor combinations are endless. You can start from scratch or with a packaged product such as rice, pasta, or vegetables. During the week, I like to make dinner as easy as possible, especially since I spend my work day making and styling food! Tonight, I am starting with Zatarain’s Red Beans and Rice (8 ounce package). The Zatarain’s products are full of flavor. They’re a great platform for other ingredients. I have one pound large shrimp, peeled and deveined, that I am tossing with a little olive oil and Cajun spice blend (any spice blend will do; there are so many intriguing blends on the market). Saute the shrimp in a large skillet until they turn pink; remove from skillet. Add rice mix with the amount of water package suggests, and cook according to directions. At the last-minute, stir in the cooked shrimp and serve!! It’s that simple.
– Sauté chopped onions, red or green peppers (or even jalapeno peppers) after the shrimp is sautéed and removed from skillet.
– Stir in a small can of corn to add color and texture.
– Use any protein you like—strips of boneless chicken, pork or beef, sliced andouille sausage, crumbled Italian sausage, chopped ham, scallops, or cubed tofu.