We had a feast on a lovely sunny Sunday in Eastern Washington.
I had everything for the vegetables and salad, but went to the local market thinking of maybe……steak, chicken breasts, or maybe a nice piece of halibut. But instead I found fresh Copper River Salmon at $12.99 a pound. I couldn’t pass it up.
Copper River Salmon with a Soy Sriracha Marinade
Fresh Copper River Salmon right off the grill.
1/2 teaspoon soy sauce
1/2 teaspoon vegetable oil
1/2 teaspoon dry mustard
1 tablespoon honey
1 tablespoon sherry
1/2 teaspoon sriracha sauce
1 tablespoon fresh squeezed lemon juice
1 1/2 pound Copper River Salmon
1 tablespoon butter
1/2 lemon, cut into wedges
Place the soy sauce, oil, mustard, honey, sherry, sriracha sauce, and lemon juice in a small jar with a tight-fitting lid. Seal and shake well to blend.
Pour the marinade over the salmon 2 hours before serving.
Preheat the grill to medium-high. Cook the salmon, skin side down for 4 minutes (depending on the thickness of the fish), flip it and cook for another 3 to 4 minutes.
Place the fish on a warm platter. Top with 1 tablespoon butter, cut into 4 pieces. Allow the butter to melt and the fish to rest for 5 minutes. Serve with lemon wedges.
Grilled Vegetables for Two
1 yellow squash
1/2 red onion
4 spears asparagus
1 tablespoon olive oil
salt and pepper
Slice the zucchini and squash lengthwise into 4 pieces. Cut the onion into 1/2 inch slices. Trim the tough ends from the bottom of the asparagus stalks. Combine the oil and the salt and pepper. Brush all of the vegetables with the oil mixture.
Grill the vegetables over medium-high heat for about 4 minutes per side, until they are slightly blackened. Remove from the heat and set aside.
Grilled Romaine Salad
Grilled Heart of Romaine with Blue Cheese Dressing
3 ounces crumbled blue cheese, such as Gorgonzola
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
2 tablespoons buttermilk
1/4 teaspoon mixed salad herbs
1/2 teaspoon minced garlic
fresh ground salt and pepper to taste
2 heads romaine lettuce
12 cherry tomatoes, halved
To prepare the dressing, combine the blue cheese, mayonnaise, sour cream, lemon juice, buttermilk, salad herbs, garlic, salt, and pepper in a medium bowl. Whisk the ingredients to blend well. Cover and chill.
Remove the tougher outer leaves from the romaine heads. Cut the heads in half lengthwise.
Preheat the grill to medium heat. Spray the lettuce on all sides with the cooking spray.
Sprinkle the cut side with salt and pepper. Spray the cut side of the tomato halves.
Place the cherry tomatoes and the lettuce cut side down on a grilling pan. Grill for 2 minutes.
Allow the lettuce and tomatoes to rest for 5 minutes and then transfer 1 lettuce piece and 6 cherry halves to each of 4 chilled salad plates. Drizzle all with 1 to 2 tablespoons blue cheese dressing and serve immediately.
Enjoy! Eat well!