Page 16 - Fall_2020_Montana-Dakota

naturallyGood

GriLLED saLmoN

INGREDIENTS
4 6-8-ounce skin-on salmon fillets about 1-inch thick
2 tablespoons grape seed oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 lemon cut into wedges

DIRECTIONS
1 Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates
clean and close the lid to heat.

2 Generously coat the flesh side of the salmon fillets with oil and season evenly with
kosher salt and black pepper. Grill the salmon skin side down over direct high heat with
the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes firmer to
the touch and you can lift the fillets off the cooking grates without them sticking.
3 Turn the salmon over, close the lid and cook to 130°F or about 2-4 minutes for medium-
rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide
the salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber
dill sauce.
SOURCE: www.FOODIECRUSH.COm

GriLLED PumPKiN WiTH a

CiNNamoN-WHisKEy GLazE

INGREDIENTS DIRECTIONS
For the Pumpkin 1 Put the chicken stock in a small pot over
1 pie pumpkin the side burner at medium heat and bring
Spray oil to a simmer. Reduce heat and simmer until
For the Seasoning reduced to a half cup, about 15 minutes.
1 tablespoon light brown sugar 2 Add in the brown sugar and whisk until
1 teaspoon roasted ground cinnamon blended. Reduce heat to low.
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger 3 Make a slurry by whisking the cornstarch
1/4 teaspoon dried orange zest (optional) and water together. Whisk into the stock
1/8 teaspoon ground allspice mixture until blended, just 1 to 2 minutes 7 Spritz the slices with oil and then sprinkle
Add in the cinnamon and whiskey to taste.
For the Cinnamon Whiskey Glaze them evenly with seasoning. Grill the slices
1 cup chicken stock 4 Mix together the seasoning ingredients. over direct heat for 5 minutes per side.
1/2 cup light brown sugar 5 Preheat your grill to medium-high heat. 8 Brush the slices on both sides with the
1 tablespoon cornstarch 6 Clean the pumpkin. Wash and then slice cinnamon-whiskey glaze and place on
1 tablespoon cold water in half with a large chef’s knife. Scrape out the upper rack of your grill. Cook for 5
1-2 ounces cinnamon whiskey more minutes.
the seeds and pulp (the seeds are great for
roasting). Slice the pumpkin into 3/4-inch 9 Remove from the grill and serve while
to 1-inch wedges. Clean the inside edges warm.
with a vegetable peeler. SOURCE: www.CHARBROIL.COm