The last of the teenagers just went off to college. The youngest is now a 4th grader. I have more time on my hands to create recipes...or so I would have thought.
I'm cleaning...still cleaning...One evening after cleaning, I realized that I had forgotten to take out a meat from the freezer. I did not want to go to the store because it was raining. I settled on flash frozen wild caught salmon steaks that I had purchased from "Wally World" aka Walmart. I set the individual vacuumed sealed steaks in water and 30 minutes later they were ready for the grill.
I used The Rocket Grill, however an indoor grill works just the same (I just wanted no mess to Clean Up). The Rocket Grill can be purchased at Bed Bath & Beyond or on www.amazon.com It goes for around 50 bucks and it is worth every penny.Parchment paper refills can be bought online or in the store.
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Citrus Grill Crusted Salmon Steaks
4 Salmon steaks (1/2 inch)
2 Tbsp. extra light olive oil
1 Tbsp Durkee Grill Creations Citrus Grill Seasoning
1 Tbsp. Weber Grill Creations Roasted Garlic & Herb
1 tsp. freshly ground pepper
Rub salmon steaks with olive oil. Mix all seasonings in a bowl. Sprinkle front and back of salmon steaks and let sit for 15 minutes.
Meanwhile, heat your grill (spray with Pam grilling spray) or preheat Rocket Grill for 5 minutes.
Place all 4 salmon steaks on grill or(place 2 salmon steaks in parchment holder that comes with the rocket grill).
Grill 3 minutes on each side. If your using a rocket grill, Grill according to instructions: 4 & 1/2-5 minutes
Serve with a pineapple Mango Chipotle Salsa. It can either be store bought or freshly made with:
Mango Chipotle Salsa
1 mango, diced
1 cup Fresh pineapple, chopped
3 heaping Tbsps. fresh salsa (found in produce department)
1 tomato, diced with juices
1/2 inch ribbon of tomato paste, concentrate
1 tsp. balsamic vinegar
juice of one lime
1/4 tsp cumin
1 chipotle, skinned and diced (can is fine)
Combine the ingredients and place into a non-reactive bowl. Spoon a bit onto the salmon.
