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1-1/4 cups Lawry’s Sesame Ginger Marinade with Mandarin Orange Juice
1-1/2 pounds salmon fillets

Directions

Pour 1 cup Lawry’s Sesame Ginger Marinade with Mandarin Orange Juice over salmon in a large non-aluminum baking dish or resealable plastic bag and turn to coat. Cover, or close bag, and marinate in refrigerator about 30 minutes. Remove salmon from marinade, discarding marinade.

Grill or broil salmon until fish flakes with a fork, brushing often with remaining marinade and turning once.

Serve with mashed potatoes and green beans.

Makes 4 servings
Prep Time: 34 minutes
Cook Time: 12 minutes

]]> http://sizzlinchef.com/seafood/grilled-sesame-ginger-salmon.html/feed 0 http://sizzlinchef.com/chicken/grilled-lemon-lime-chicken-over-angel-hair-pasta.html http://sizzlinchef.com/chicken/grilled-lemon-lime-chicken-over-angel-hair-pasta.html#comments Tue, 23 Dec 2008 21:51:05 +0000 ken http://sizzlinchef.com/?p=702 Ingredients

2 whole Chicken breasts
4 tablespoon Olive oil
2 whole Limes juice of
2 whole Lemons juice of
2 medium Garlic cloves crushed
Parmesan for garnish
4 servings Angel Hair
1 tablespoon Butter
Fresh parsley for garnish
1 teaspoon Garlic salt

Directions

Combine olive oil, lemon juice, lime juice, garlic, and the skins of the lemon and limes in a ziploc bag. Marinate overnight, or a minimum of four hours.

Prepare hot grill, and bring large pot of water to boil.

Grill chicken 5-6 minutes on each side.

When chicken is four minutes from complete, place angel hair in water, boil for 2-3 minutes until just done, and drain. Drizzle with olive oil, butter, and add garlic salt. Remove chicken from grill, and slice along bias; 1/2 inch pieces. Arrange on bed of angel hair, top with shaved parmesan cheese, and serve immediately.

Makes 4 servings

Ingredients

8 medium Potato cut into 1 inch chunks
4 tablespoon olive oil
2 tablespoon chopped fresh rosemary
1 teaspoon Garlic minced
Salt and pepper to taste

Directions

Prepare a charcoal grill or preheat the kitchen grill.

Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers.

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In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture.

Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.

Makes 8 servings

3/4 cup cider vinegar
3/4 cup olive oil
4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
1 tablespoon dried thyme

2 cloves garlic, minced
2 teaspoons black pepper, ground

1 teaspoon salt
1/2 teaspoon cayenne
6 thick slices Italian bread

Directions

Mix together first 11 ingredients, place in ziplock bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo skewers, soak in water for an hour to prevent burning). Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Serve by pulling meat off of skewer onto Italian bread.

Makes 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

You may have best success removing the thinner pieces of the salmon progressively (so they don’t overcook) and serving the thicker pieces last.

Ingredients

3 pounds Salmon skin on one side
(fresh King Salmon works best for this recipe)
3 tablespoon Balsamic Vinegar
1/4 cup Vegetable oil
2 tablespoon Brown sugar
1 tablespoon Honey
2 1/2 tablespoon Soy sauce

Directions promotion the dvd

Wash and prepare salmon.

I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

In a large airtight recloseable (ziploc) bag, carefully place the salmon. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate… you still want to primarily taste the salmon).

Prepare grill to medium-high heat.

Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can do moist flakes (see photo). Take salmon off grill.

Makes 4 servings

1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices

1 pint cherry tomatoes, washed and tops removed
1 lemon, juiced
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
16 stems fresh rosemary, 6 to 8-inch lengths

Directions

Preheat grill pan over high heat.

Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes.

Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill.

Cook 3 or 4 minutes on each side.

Transfer to a serving plate.

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes

16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

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Directions

Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.

Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Makes 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Salt and Pepper to taste
1/2 cup of Wood Chips, soaked in water for 15 minutes
1/2 cup of Orange Glaze
1/2 cup of Citrus Butter Sauce
2 servings of Your Favorite side-dish
2 servings of Your Favorite Vegetables

Orange Glaze
1/3 cup Orange Marmalade
3 tbsp Orange juice, fresh squeezed
1 tbsp Lemon Juice, fresh squeezed
1/4 tsp Salt

Citrus Butter Sauce
2 tsp Olive oil

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1 tbsp Shallots, minced
1/2 cup of White Wine
1/2 cup of Orange Juice, Fresh squeezed
6 tbsp Butter cubes, cold
1 tbsp Sugar
Salt to taste
White Pepper to taste

Directions

Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!!

Makes 2 servings

Orange Glaze
Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.

Citrus Butter Sauce
Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!!

Ingredients


1 pound lean pork tenderloin
3 1/3 Tbsp barbecue sauce, divided
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3 Tbsp reduced-calorie mayonnaise

1 Tbsp water
1 tsp apple cider vinegar
1/8 tsp black pepper, freshly ground
3 Tbsp scallion(s), sliced
4 medium mixed-grain hamburger roll(s)
2 cup packaged coleslaw mix (shredded cabbage and carrots)

Directions

Preheat oven to 450F. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.

Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.

Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.

download hold that ghost free Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

Makes 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
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6 oz asparagus spears
low-fat cooking spray

2 handfuls watercress
2 handfuls spinach
2 handfuls rocket
5 1/2 oz fresh salmon

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1/8 teaspoon pepper
1 tablespoon vinegar, balsamic
1 tablespoon lime or lemon juice

Directions

Preheat a chargrill pan or the grill. Spray the asparagus with low fat cooking spray, then chargrill or grill the spears for 5-6 minutes, until cooked. Cool for a few minutes.

Meanwhile, spray the salmon fillets with low fat cooking spray and chargrill or grill for 6-8 minutes, turning once. Season with freshly ground black pepper.

Arrange the salad leaves on two serving plates and share the asparagus spears between them. Sit the salmon fillets on top, then serve at once, drizzled with the balsamic vinegar and lime or lemon juice.

Sprinkle a few crushed coriander or cumin seeds over the salmon before cooking for a delicious flavour.

Weight Watcher Points value: 2
Servings: 2
Preparation Time: 10 min
Cooking Time: 15 min