Happy 4th of July!
Yes it’s American Independence day…but more importantly it’s another national BBQ day!
Here are 3 recipes for you to try out on the grill this weekend. I’ve got a little something for everyone.
Appetizer:
Lemon Asparagus-
1 Tbs. extra virgin olive oil (EVOO)
salt and pepper to taste
1 lemon juiced and zested
2 lbs. of asparagus trimmed
Combine – Olive oil, salt, pepper, and lemon juice and zest in a bowl. Add Asparagus. Mixing well. If more intense lemon flavor is desired, allow the asparagus to marinate in the fridge for at least an hour.
Preheat the grill. Place asparagus in a single layer on a large piece of aluminum foil. Fold the foil to make a packet.
Place the foil packet on the grill, cooking it for 5 to 7 minutes on each side until the stalks have softened. Remove Foil and drizzle asparagus with the lemon juice mixture.
Makes 4 servings. 75 Calories, 3.8g Total Fat, 5mg Sodium, 458mg Potassium, 8.8g Carbs, 4.8g Fiber, 4.3g Sugar, 5g Protein
Entree:
Cedar Plank Salmon –
3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Makes 6 servings. 678 Calories, 1.7g Carbs, 45.8g Total Fat, 0.3g Fiber, 61.3g Protein, 981mg Sodium
