That Time I Made Grilled Balsamic-Glazed Salmon...

This MEAL (whaaaaat?) was made for a 20sb Cooking Challenge at the beginning of August that I never posted here. Whoops. So here it is in a bunch of glory.

Balsamic-Glazed Salmon with Corn on the Cob

(Printable recipe; serves 1 or 2)

Ingredients: 

Glaze:

1/2 c balsamic vinegar

1 Tbsp maple syrup

1/2 Tbsp Dijon mustard

1/2 garlic clove, minced

Salmon:

1 or 2 5-oz salmon fillets

1 Tbsp olive oil

Corn:

1 or 2 ears of corn

1-2 Tbsp butter, softened

Also: 

Aluminum foil

Cooking spray

Salt & pepper to taste

1) Preheat outdoor grill for high heat and spray grate with cooking spray.

2) Peel back corn husks and remove silk. 
3) Place or spread one Tbsp butter, salt and pepper on each piece and close husks.

4) Wrap each ear of corn tightly with aluminum foil and set on grill. 

5) Combine glaze ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer until thick, about 12 minutes.

6) While glaze is reducing, spray one piece of foil for each piece of salmon with cooking spray. 

7) Brush both sides of salmon with olive oil and season with salt and pepper.

8) Close foil tightly around salmon, place on grill, and turn corn.

9) Remove salmon and corn after 10 minutes.
10) Unwrap salmon and corn after glaze has had 5 minutes to cool, and place corn and salmon on a plate. 

11) Drizzle glaze on salmon, rinse and recycle the foil, and enjoy!

That Time I Glazed Some Salmon

I got this recipe is adapted from Giada DiLaurentiis' Weeknights with Giada cookbook. It was really easy but looked gourmet and was delicious! This works great in a toaster oven if you're making just a couple of servings. Make sure to give it a try!

Salmon with a Balsamic Glaze
(Printable recipe)

Ingredients:

• 4 Tbsp balsamic vinegar
• 1/2 Tbsp maple syrup
• 1 1/2 Tbsp dijon mustard
• 1/2 clove garlic
• 2 4-oz salmon fillets, skin optional
• 1 Tbsp olive oil
• 1/4 tsp pepper
• 1/2 tsp salt

Directions
1) Preheat oven to 400º
2) Combine vinegar, syrup, mustard and garlic in a small saucepan and bring to a boil over medium heat.

3) Reduce heat and let simmer for about 10 minutes until thick.

4) Meanwhile, spray a small baking sheet with cooking spray and place salmon in a single layer.

 5) Brush top and sides of salmon with olive oil and sprinkle with salt and pepper.

 6) Roast for 8-10 minutes, until lightly browned and flesh flakes easily when scraped with a fork.

7) Transfer to a plate and use a spoon to drizzle the balsamic glaze over top.

Nutrition information per serving: 

Top of the Mushroom to You!

I've served these at one of my restaurant jobs and as long as they're hot enough they are pretty tasty. I decided that I wanted to make them myself and that they would probably be even better.

Crab Stuffed Mushrooms
Printable recipe

Ingredients:

• 1Lb Whole mushrooms
• Pinch dried thyme
• Pinch paprika + more for topping
• 1/4 tsp salt
• pinch black pepper
• 1/2 c plain or Panko bread crumbs
• 1+2 Tbsp butter
• 2 Tbsp grated Parmesan cheese
• 1 tsp lemon juice
• 4 oz drained crabmeat
• 1/2 Tbsp Sherry

Directions:
1) Wash and dry mushrooms and remove stems.

2) Coat baking pan with cooking spray or butter.
3) Melt 1 Tbsp of butter and brush mushroom tops.

Imagine the pastry brush here, I only have two hands...

4) Place mushrooms, top down, in baking pan and brush edges with remaining butter.

5) Melt 2 Tbsp butter and combine with the other liquid ingredients.
6) Drain crab meat, put in a small bowl and pour liquid mix over it. Stir to combine evenly.
7) Combine all the dry ingredients, pour over crab mixture and stir till evenly mixed.

8) Preheat oven to 350 degrees.
9) Using your finger, ball up chunks of the crab mixture proportional to each mushroom cap, enough to press into the hole and pile on top a bit.

 

10) Bake for 15-20 minutes, until tops are crusty and browned.
11) Sprinkle with paprika and serve.

Cocktails and Dreams

This popular starter can be just as easy to prepare as it looks! Serve it with some flair for an elegant first course.

Shrimp Cocktail
Printable recipe

Ingredients:

• 4-5 Large-jumbo shrimp per serving
• 2 Tbsp lemon juice
• 1 tsp salt
• Lemon wedges
• Cocktail sauce

Directions:
1) Fill a medium pot about halfway with water.
2) Add lemon juice and salt and bring to a boil over high heat.

3) Add shrimp to water and reduce to medium heat.
4) Cook for about 5 minutes until pink on the outside and opaque all the way through.

5) Strain shrimp and run under cold water.

6) Refrigerate for at least 1/2 hour or until serving time. 
7) Remove peel, leaving the tail still on.

8) Serve with lemon wedges and cocktail sauce!