Summer grilling is often associated with traditional steak, chicken and burger options.  Changing the pace and grilling up some fish will lighten up your muggy summer days.  This combination is citrus and fishy.  By adding the lovely red pepper puree you will serve up restaurant quality that will impress your guest(s).

Coming in September Ken’s new book: “The $10 Gourmet” will show you how to cook this and other exceptional meals for two for under $10.

Enjoy!

Ken Kostick

GRILLED LEMON SALMON WITH SWEET
RED PEPPER PUREE
Serves 2

½ tsp (2mL) dry basil
½ tsp (2mL) dry thyme
½ tsp (2mL) onion powder
¼ cup (60mL) lemon juice
2 large salmon steaks
1 small red pepper, chopped
½ cup (125mL) apple juice
2 Tbsp (30mL) balsamic vinegar
1 Tbsp (15mL) liquid honey
½ tsp (2mL) sea salt
½ tsp (2mL) ground black pepper

• Combine the basil, thyme and onion powder in a small bowl.  Sprinkle the lemon juice over the salmon.  Coat the salmon with the dried ingredients mixture.
• Grill salmon on high heat for 4 to 5 minutes per side.  Slice.
• Combine the remaining ingredients into a blender.  Blend or puree till smooth.  Serve cold on top of fish.

Replacement Option:

• Replace the salmon with tuna.  To create a vegetarian delight, replace salmon with 4 large Portobello mushrooms.