The meal that won the most applause, particularly from Jacob, last week was this fabulous Asian Grilled Salmon recipe a friend in Arizona passed along to me, paired with grilled vegetables and a good crusty loaf of french bread (Crumb Brother's and Harmon's have some of the best). The marinade works well on salmon that is still good but has acquired that dreaded fishy smell. I prefer not to cut the salmon and to grill it in a tinfoil tray (a long piece of tinfoil, folded in half with the sides folded up). It keeps my grill clean and I don't even have to turn the salmon!
EASY GRILLED VEGETABLES
1-2 red peppers, seeded and sliced
1 lb. whole button mushrooms, washed and quartered
2 handfuls french green beans
1/4 c. Cardini's Caesar Dressing
1 t. paprika
1/2 of a lemon, juiced
salt and pepper to taste.
Toss all ingredients together in a large bowl. Let sit for one hour. Place in a tinfoil tray (see above) and grill on medium heat, stirring occasionally, until done (between 10-20 minutes). Serve immediately.
Enjoy!
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