Warmer weather brings many joys. But while baseball and flip-flops are great, what we’re really excited about is the food. Our grills are finally open for business!
All this sunshine means that more fresh produce is available, and grocery shelves are stocked with bright ingredients. While we’re still a few months away from the full swath of summer’s bounty, we’re bringing you ideas for incorporating ingredients that are in season right now with produce you can find at any grocery store to create dishes that will have you count the days until you see your first lightning bug.
Combine Hoisin, soy sauce, EVOO, and garlic.
Place salmon in a baking dish. Brush each side of the salmon with the marinade, then pour the rest into the bottom of the dish. Cover and refrigerate for 30 minutes. Flip the salmon and refrigerate for 30 minutes more.
If your grill grates tend to stick, oil them with a high-heat cooking oil. Wipe off any excess. Preheat the grill to 450 degrees.
Grill the salmon, flipping once. (If your filets are skin-on, grill skin side down first.) If desired, brush the fleshy side with fresh Hoisin sauce.
When the internal temperature of your salmon reaches 130 degrees, transfer to a farm plate and let rest for 5 minutes (the internal temperature should reach 145 degrees with carry-over cooking.)
Optional: sprinkle with sesame seeds or chopped green onions.
Make It A Meal Ideas:
Wilted greens (spinach, watercress, beetroot leaves, kale, collard, chard or escarole)
Grilled asparagus, glazed with Hoisin
Cucumbers and radishes quick-pickled in rice wine vinegar Farro salad (cooked farro, arugula, chopped onion and a honey mustard dressing)
Stir-fried baby bok choy
Grilled summer squash
Fried rice (with spring peas or broccoli)
Roasted fingerling potatoes
Pair it With:
Fruity wheat beer Citrus-forward IPA
Provence rosé Cucumber-mint lemonade
This dry rub is perfect for just about any protein, whether you’re roasting or grilling. It’s great on a pork shoulder or baked chicken wings, but it’s also tasty on sides, like potatoes. Since it contains sugar, it’s important to keep an eye on browning: the sugar should caramelize, but it can burn.
Rub the dry rub mixture all over the tilapia, coating every surface. Heat EVOO over medium heat in a large cast iron skillet. Add filets one at a time and cook until it flakes easily with a fork. Tilapia cooks quickly!
Make it a Meal Ideas:
Pico de gallo, guacamole or mango salsa
Vibrant spring coleslaw
Mix butter and seasoning in a bowl. Add mushrooms and toss to coat evenly.
Take a large sheet of heavy-duty aluminum foil. Place coated mushrooms in the center, and fold to create a foil packet.
Grill over medium-high heat until mushrooms are tender (about 13 minutes.) Flip packet halfway through cooking.
These are great as a side dish, or served on toasted, rustic bread as a crostini. Top with a dash of Grilling Spice and your favorite fresh herbs.
(Adapted from McCormick.com)
Lightly brush shrimp with EVOO. Season to taste with Grilling Spice mixture. Grill until they turn pink and opaque.
Chop mango, onion, lettuce, and avocado. Plate and top with shrimp. Sprinkle the whole plate with a dash of Grilling Spice.
Optional: feel free to grill your lettuce, onion, and mango for a touch more grill flavor! If you enjoy a little spice, substitute EVOO for chili oil and finish the dish with a squeeze of lime.