Grilled Curry-Spiced Asparagus

Serves 2-4. Prep time 5 minutes. Cooking time 10 minutes.

 
Ingredients:

1 bunch asparagus, trimmed
2 tbsp olive oil

Curry rub:

2 tsp curry powder
½ tsp cumin
½ tsp dry mint leaves
¼ tsp crushed red pepper (adjust to taste)
Salt and pepper, to taste

Directions:

1.    Place asparagus in large, resealable bag, and toss with olive oil to coat.
2.    Combine all dry rub ingredients. Pour over asparagus and toss to coat.
3.    Grill asparagus, covered, for about 10 minutes, turning once. Enjoy!

For a delicious, healthy meal, try it with brown rice and grilled curry-rubbed salmon with cucumber sauce.

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Grilled Curry-Rubbed Salmon with Cucumber Sauce

Serves 4. Prep time 5 minutes. Cooking time 8 minutes.

 
Ingredients:

4 salmon filets
Salt and pepper, to taste

Curry rub:

2 tsp curry powder
½ tsp cumin
½ tsp dry mint leaves
¼ tsp crushed red pepper (adjust to taste)

Cucumber sauce:

1 6-oz. cup plain Greek yogurt
½ cucumber, peeled and pureed
1 tbsp lime juice
Salt to taste

Directions:

1.    Combine and stir cucumber sauce ingredients. Cover and refrigerate until ready to serve.
2.    Pat salmon dry. Sprinkle with salt and pepper.
3.    Combine all dry rub ingredients. Rub over salmon filets.

 
4.    Grill salmon, skin-side down, for eight minutes, covered. Do not turn. Salmon is ready when it flakes easily.

5.    Remove salmon from grill, drizzle with cucumber sauce, and enjoy!

For a delicious, healthy meal, try it with brown rice and grilled curry-spiced asparagus.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!  

Southwest-style Grilled Corn on the Cob

 
Serves 2. Prep time 5 minutes. Cooking time 20 minutes.

Ingredients:

2 ears corn on the cob
¼ cup olive oil
¼ cup fresh cilantro, chopped
¼ tsp chili powder (more or less, to taste)
¼ tsp cumin
Salt, to taste
1 tbsp lemon juice

Directions:

1.    Remove husks from corn, leaving the last one or two layers. Rinse, then soak for 30 minutes.
2.    Combine and whisk all other ingredients.
3.    After corn has soaked, pull back remaining layers of husk, brush with cilantro mixture, and then re-wrap with husk.
4.    Grill over direct heat for 1-2 minutes on all four sides. Move to indirect heat, cook another 12-15 minutes. Remove remaining husks and enjoy.

Try it with these recipes for southwestern grilled mahi mahi and asparagus.

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Southwest-style Grilled Asparagus

Serves 2-4. Prep time 5 minutes. Cooking time 10-12 minutes.

Ingredients:

1 bunch asparagus
¼ cup olive oil
¼ cup fresh cilantro, chopped
¼ tsp chili powder (more or less, to taste)
¼ tsp cumin
Salt, to taste
1 tbsp lemon juice

Directions:

1.    Prep asparagus and place in large re-sealable bag. Combine and whisk all other ingredients, then pour over asparagus and toss to coat.

2.    Grill over direct heat for 10-12 minutes, turning once.

 
Try with southwestern grilled mahi mahi and corn on the cob.

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Southwestern Grilled Mahi Mahi with Grilled Lime Garnish

 
Serves 2. Prep time 10 minutes. Cooking time 12 minutes.

Ingredients:

1 pound fresh mahi mahi filet
1 lime, cut in half

Marinade:

½ cup olive oil
1 tsp chili powder
½ tsp red pepper flakes
1 tsp salt
¼ cup fresh cilantro, chopped
2 tbsp lemon juice

Directions:

1.    Combine all marinade ingredients. Pour over fish. Let sit 30 minutes.
2.    When coals are hot, place fish over direct heat. If the fish has the skin on, put it skin-side down. Cook, with lid on, for 5-6 minutes.

 
3.    Turn fish carefully, and place lime halves flesh-side down over direct heat. Cook another 5-6 minutes. Mahi mahi is ready when it flakes easily.

 
4.    Garnish with cilantro and grilled lime.

Goes great with southwestern grilled corn and the cob and asparagus.

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Pesto Grilled Shrimp

What’s better than grilled shrimp over pasta with pesto sauce? Pesto-marinated grilled shrimp over pasta with pesto sauce.

 
This one is super easy. Next time you make pesto sauce, make about a cup extra, use it to marinate the shrimp for a few hours, and then grill them. Then stir the shrimp into hot, wet pasta and the remaining pesto sauce (microwave the sauce for about a minute since it will have been sitting in the fridge). That’s it.

If you don’t already have a pesto recipe you like, here’s mine. This makes enough to marinate about 1 ½ pounds of shrimp and use the remaining with one pound of pasta.

Pesto Sauce

Ingredients:

4 cups fresh basil (or, since basil is pretty expensive, you can save a little money by using 2 cups of basil and two cups of spinach)
½ cup pine nuts
3 cloves garlic
Salt and pepper, to taste
1 cup olive oil
1 cup grated parmesan cheese

Directions:

1.    In a food processor, puree basil, pine nuts, garlic, and half a cup of olive oil. Taste.
2.    Add salt, pepper, cheese, and remaining olive oil, and puree until smooth.

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Plank Grilled Salmon with Fresh Blackberry and Balsamic Sauce

Ingredients:

4 small pieces salmon or one large fillet.
1 tsp olive oil
Juice of half lemon
Salt and pepper, to taste
Salad – spring greens, spinach or mix (I used 50/50)
Optional: walnuts, shredded parmesan cheese, extra blackberries

Blackberry and Balsamic Sauce:

1 cup fresh blackberries, pureed
3 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
1 tbsp sugar
1 tbsp lemon juice
2 tbsp water



Directions:

1.    Soak wood planks in water for at least an hour, up to 24 hours. Use a large pan and hold the plank down with a full glass of water.

2.    Marinate salmon in olive oil, lemon juice, salt and pepper for 20-30 minutes.
3.    Once your charcoal is hot, place wood planks over direct heat for 15 minutes.
4.    While the plank is heating up, make the sauce. Puree the blackberries, and then combine all ingredients in a saucepan and cook over medium heat for 5-7 minutes, then strain.
5.    Brush plank with oil, then place salmon, skin-side down, on plank.

6.    Cover grill and cook, without turning, for about 15 minutes for a large fillet, or 10 minutes if you’re using smaller cut pieces, until fish flakes in large chunks.
7.    Serve salmon over bed of greens, with nuts, blackberries and shredded cheese, and top with blackberry sauce. Enjoy!

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