Monday, August 15, 2011

Make a Killing Grillen

It's summertime in New England and summer time in New England means Sea Food.  Many people think sea food and New England mean fried.  I have to be honest here, yuck.  I'm am not a fried sea food person.  I loved sea food, but I prefer either baked in the oven or grilled.  Grilled is best so to convince many of you how good grilled sea food can be I hopped over the The Food Network to see what yummy recipes they had for me to share with you.  And I have to tell you there are some scrumpious sea food recipes for you to try.  I found some great ones, give them a try.

Grilled Salmon Sandwiches

  • 2 pounds fresh salmon fillets
  • Good olive oil
  • Kosher salt
  • Freshly ground pepper

For the sauce:

  • 1 cup good mayonnaise
  • 1/4 cup sour cream
  • 3/4 teaspoon white wine vinegar
  • 12 fresh basil leaves
  • 3/4 cup chopped fresh dill
  • 1 1/2 tablespoons chopped scallions, (white and green parts)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 teaspoons capers, drained

To assemble:

  • 6 fresh white or brioche rolls (4-inch round)
  • 1/4 pound mesclun mix or fresh basil leaves


For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.

For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.

To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

Grilled Shrimp

  • 16 jumbo shrimp, deveined in shell, raw
  • Extra-virgin olive oil, about 1/2 cup for brushing
  • Coarse salt and black pepper
  • 2 lemons, halved


Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

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