Week 12 Recipes

Honey-Lime Salmon
(Grill It! Cookbook)

3 Tablespoons Honey
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt
3/4 tsp grated fresh lime peel
1/4 tsp coarsely ground black pepper
1 tsp very hot water
4 pieces salmon fillets with skin removed
3 Tbsp chopped fresh cilantro
lime wedges

In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and water until blended. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture on salmon pieces. Place salmon on hot grill rack over medium heat. Grill salmon, turning once, just until salmon turns opaque throughout, 8-9 minutes. Sprinkle salmon with cilantro and serve with lime wedges.

**note: This is super yummy and I'll be making it again. I did use skin-on salmon, and marinated it in a shallow dish, skin-side-up for about 30 minutes.


Pepper-Rubbed Salmon
(Grill It! Cookbook)

1 Tablespoon mixed pepper blend (white, green, black, and/or pink whole peppercorns)
1 1/2 tsp ground coriander
1 1/2 tsp grated fresh lemon peel
3/4 tsp salt
1 center-cut salmon fillet with skin on
cilantro sprigs for garnish

Coarsely ground pepper blend in pepper grinder. In small bowl, combine ground pepper, coriander, lemon peel, and salt. Pat pepper mixture onto flesh side of salmon. Place salmon, flesh side down on hot grill rack over medium heat. Cook, just to sear and mark salmon, 3-4 minutes. Turn salmon over. Cover grill and cook salmon until just opaque throughout, 12-14 minutes longer. Transfer salmon to platter. (Serve with Melon Salsa)

Melon Salsa
(Grill It! Cookbook)

2 cups (1/4-inch dice) cantaloupe
2 cups (1/4-inch dice) honeydew
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh cilantro
1/4 tsp salt

In medium bowl, stir all ingredients until mixed. Set aside. (Good served with grilled fish, pork or chicken.)