It’s easy to stick to your old grilling standbys, like barbecue chicken and char-grilled steak, but there’s an endless world of possibilities when it comes to you and your grill. Grab that spatula, get out to your patio, and tote along this handy guide to all your grilling adventures. Elizabeth Edelman, co-founder and resident culinary expert at www.DiabetesDaily.com, has some interesting recipes for you to try. These recipes are healthy, nutritious, made with summer’s seasonal ingredients, and delicious.
First, the grilled vegetable and hummus wrap. What you need: two medium zucchini, cut lengthwise into quarter-inch sections; two teaspoons olive oil; eighth teaspoon salt; pinch of fresh ground black pepper; one cup hummus; four pieces of whole wheat wrap bread; quarter cup pine nuts; one bell pepper, sliced; two ounces baby spinach leaves; quarter cup red onion; and quarter cup of mint leaves. Pre-heat the grill over medium heat and brush both sides of the zucchini slices with the oil and sprinkle with salt and pepper. Grill until tender and slightly browned, about four minutes per side. Spread a quarter cup of hummus over each side of bread and sprinkle a tablespoon of pine nuts on top. Top with three zucchini slices, red pepper, spinach, onions, and one tablespoon of mint. Roll up and cut diagonal.
An inventive dish is the grill Asian Copper River salmon. What you need: three pounds Copper River salmon, skin on; two tablespoons Dijon mustard; three tablespoons quality soy sauce; six tablespoons extra-virgin olive oil; half a teaspoon minced garlic, and half a teaspoon of fresh, grated ginger.
Heat a grill over medium-high heat. While it’s heating, lay the salmon skin-side down on a cutting board and cut crosswise into six equal pieces. Whisk together with mustard, soy sauce, olive oil, ginger, and garlic. Drizzle the marinade onto the salmon, and let sit 10 minutes. Then, place salmon skin-side down onto grill; discard marinade the fish was sitting in. Grill four to five minutes, depending on fish thickness. Turn with a spatula and grill another four or five minutes. The salmon will be rare in the center, but will continue cooking as it sits. Transfer onto a plate, skin-side down, and let rest 10 minutes. Remove the skin, and serve warm, at room temperature, or even chilled. This salmon recipe only contains 399 calories, and tastes like a million.
For more yummy summertime dishes, check out Edelman’s Web site before your next outdoor cook out.
A message from Metrowny.com
Make sure you grill safe as well. Don't let children near the grill, keep the gas on low, turn the gas off when your done. Don't keep anything flammable near the flame or propane tank and always. Fire related accidents are a leading cause of injury during the summer months. Have fun but be safe. Read up on Fire Safety Tips
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