Who says the grill is only for the regular rotation of artery clogging summer faves. Move aside hamburgers and ribs. There’s plenty of room on the grill and the plate for these healthy alternatives.
Honey Soy Grilled Salmon with Edamame
Give your guests something to rave about at the next bbq. This fan favorite from the Food Network is light, packed with nutrients and easy to make. Serves 4.
• 1/4 cup packed cilantro leaves
• teaspoon vegetable oil
• 1 teaspoon grated ginger
• center cut skin-on wild salmon fillets, about 6 ounces each
• teaspoon fresh lime juice
• teaspoon low-sodium soy sauce
• teaspoon honey
• 1/4 teaspoon black sesame seeds
• 1 1/3 cup cooked edamame
1. Preheat the grill over medium-high direct heat. Oil the grill grates.
2. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
3. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
4. Stir together the lime juice, soy and honey until smooth.
5. Place the salmon, skin side up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes.
6. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Rosemary Shrimp Skewers with Arugula-White Bean Salad
Calling all gardeners! This on lets you highlight the bounty of your harvest. Arugula and rosemary give this dish a little extra for a taste treat that sparkles. Just 20 minutes is all you need from start to finish to serve four a healthy grilled meal. This Fitness magazine feature boasts a whopping 35 grams of protein.
• 3 tablespoons plus 1 teaspoon extra virgin olive oil
• 3 tablespoons plus 2 teaspoons fresh lemon juice
• 3 garlic cloves, smashed
• 2 teaspoons minced fresh rosemary
• 3/4 teaspoon salt
• 1/4 teaspoon plus 1/8 teaspoon black pepper
• 1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on
• Nonstick cooking spray
• 1 small garlic clove, minced
• Pinch sugar
• 1 5-ounce package baby arugula
• 1 15-ounce can cannellini beans, rinsed and drained
• 1/2 small red onion, thinly sliced
1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium-high. Thread shrimp on skewers (if they’re wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.
Tofu Kebabs with Zucchini and Eggplant