Sunday, February 2, 2014

Grilled Bell Peppers, Roasted Asparagus, and Grilled Lemon Salmon

Last night I tested out my culinary skills and tried a new recipe I had been toying with for awhile now. I love salmon and I absolutely love grilled salmon, but grilling in winter is not always practical, or is it? 

I broke out my George Foreman grill and grilled up a delicious dinner. The salmon was so moist, the vegetables were all tender, and the asparagus was out of this world! My apartment smelt amazing and I was stuffed afterwards, but it was worth it. Plus I have leftover to heat up for dinner. 

So, instead of ordering a greasy pizza to eat while watching the Superbowl break out your indoor grills and get ready to enjoy a delicious and healthy meal!

Roasted Asparagus:
  • 1 1/2 pounds asparagus
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • pinch of pepper

First wash the asparagus and cut off a half inch off the bottom. The very bottom part is tough and you don't want to eat that.

In a gallon Ziploc bag place the asparagus. 

Pour in olive oil, minced garlic, and add a pinch of pepper. 

Seal Ziploc bag, double check to make sure it is fully sealed, and shake! Gently shake/toss the bag so the olive oil and minced garlic will coat all of the asparagus. 

Once all asparagus is coated line the asparagus up horizontally on a baking sheet covered with tinfoil. Do not double layer asparagus as you want it all to cook evenly.

Bake at 400 degrees for 10 minutes. It will be done when it is a darker shade of green and when it is tender- can easily check with a fork. 

Lemon Salmon:
  • 4 ounce salmon fillet
  • pinch of seasoning of choice- I use salmon seasoning it's in the seasoning aisle and available at most grocery stores
  • 3 thin slices of sweet onion
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice

Brush olive oil on salmon and the pour lemon juice over salmon. This will help keep salmon from drying out on the grill.

Sprinkle on seasoning and then line the top of salmon with onion slices. The onion will also help keep salmon moist and give it a hint of flavor.

Place salmon on heated George Foreman grill. Cut into salmon after eight minutes to see if the inside is still pink. Cook the salmon until the center is a pale pink. I checked mine every two minutes and flipped it as necessary, the onions may fall off which is ok. 

When the salmon is done and you go to lift it off the grill it will fall apart because it is so tender. A spatula is easiest the way to lift the salmon off the grill.

When my salmon was close to being fully cooked I threw some extra veggies on the grill to cook. I used:
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped orange bell pepper
  • 1/4 cup diced sweet onion

Add the veggies around the salmon, do not cover the salmon with veggies or it will not cook evenly.

Using tongs I shifted and flipped the veggies every 50 to 60 seconds so they would not get burnt on one side. Once the veggies get lightly browned on both sides they are done.

I also cooked some white rice to go with my meal. Follow the directions on the bag/box to cook the rice for whichever brand you prefer.

I was fortunate enough that everything finished cooking around the same time so I didn't have to try to keep anything warm. If you can't eat everything, I couldn't finish all of mine, it all heats up nicely in the microwave. Sit back, relax, and enjoy the Superbowl while eating a hearty meal!

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