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Sunday Dinner August 5, 2018


             Grilled Salmon w/Mango Salsa, Grilled Vegetables & Sauteed Spinach
On The Menu 

 

 Grilled Vegetables

4 Servings


Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.

Ingredients

2 zucchini squash, sliced

12 cherry tomatoes

2 red onions cut into fourths

2 red bell peppers, seeded, halved

2 yellow bell peppers, seeded, halved

For the marinade/dressing

¼ cup olive oil

1 lemon, juiced

2 tablespoons balsamic or rice wine vinegar

½ teaspoon sea salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

¼ teaspoon crushed red chili pepper


Method

Combine marinate ingredients in a blender or whisk ingredients in a bowl. 

Marinate vegetables for 15 minutes before grilling.

Prepare a medium-hot fire in the charcoal or gas grill.

Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.

Turn the vegetables often, brushing on more marinade as needed.

Remove the vegetables when they can be easily pierced with a fork.
 
Mango Salsa
4 Servings
Ingredients
2 large mangoes

¾ cup chopped fresh cilantro (½ small bunch)

¼ red onion, minced

1 whole jalapeno, minced (seeds removed if you prefer less heat)

juice of 2 limes

1 tablespoon maple syrup


Method

Chop up the mango into very small bits.

Place in a bowl with the cilantro, minced red onion and minced jalapeno.

Add maple syrup and lime juice and stir well.  

 
  Grilled Salmon with
Recipe is for 4 Servings

Ingredients
4 – 6 ounce salmon fillets
1 teaspooon granulated garlic
1 teaspoon granulated onion
1 teaspoon coarsely ground black pepper
½ teaspoon oregano
½ teaspoon sea salt
¼  teaspoon of chipotle or cayenne pepper

Method
Preheat grill on medium
Combine all the seasonings and generously sprinkle it over both sides of the fillets. 
Let fillets marinate in the seasoning for 1 hour or overnight.  Bring fillets to room temperature before grilling.
Brush grill grates with canola oil then place filets on the hot grill.
Grill from about 4- 6 minutes per side (depending on the thickness).  And remember, it’s better to under cook than over cook.

Note: Once you place salmon on the hot grill, leave it alone, let it cook long enough for the grill to release it naturally 3 – 4 minutes.
If using a charcoal grill wait until ambers are ash colored before them placing on the fillets.
 
 
Lemon Garlic Spinach
6 – 8 Servings


Ingredients
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced garlic
2 pounds baby spinach
¼ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice

Method
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat 1 minute do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
Serve immediately.

 


 

Watermelon Salad w/Arugula and Feta Cheese
4 Servings
Ingredients
1 medium watermelon, seeded, peeled, diced
12 ounces baby arugula or spinach
6 ounces feta cheese, crumbled
  For the dressing
1 orange, juiced – ¼ cup 

1 lemon, juiced – ¼ cup 

½ cup olive oil

½ teaspoon sea salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon red pepper ground, i.e. cayenne 

6 fresh mint leaves, finely chopped

Method 

In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle 2 – 4 weeks.

In a large bowl, toss together the arugula, watermelon and feta cheese.  Add dressing just before serving.
 
 

 


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/08/sunday-dinner-august-5-2018.html.