I totally failed on my ingredient buying for these recipes. I didn’t have sriracha or enough eggs so I had to continue making the recipes and hope that they turned out. They did! I bet the salmon would have been even better with sriracha, but it was still delicious without it. I loved the cheesy, garlic taste of the zucchini as a side dish. With all the filling feta it could have worked as a main dish also. Happy Eating!
Grilled Salmon with Maple-Sriracha-Lime Glaze
Grilled Salmon with Maple-Sriracha-Lime Glaze
(Makes 2 servings but can easily be doubled or tripled; recipe adapted from Salmon with Sriracha Sauce and Lime featured in Self Magazine.)
Ingredients:
2 pieces skinless salmon, about 6 oz. each
3-4 tsp. olive oil, for rubbing salmon
2 tsp. fish rub seasoning (I used Szeged Fish Rub, which I order from Amazon.com)
non-stick grill spray or high smoke point oil (such as grapeseed) for oiling the grill
Glaze Ingredients:
3 T sugar-free maple syrup
1 1/2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
2-3 tsp. Sriracha Rooster Sauce (to taste; I used 3 tsp.)
Directions:
Thaw frozen salmon overnight in the refrigerator. At least 30 minutes before you want to eat, take the salmon out of the fridge and blot dry with paper towel if it seems wet. Rub salmon on both sides with olive oil and fish rub and let it come to room temperature. Spray the grill well with non-stick grill spray (or rub with a paper towel dipped into grapeseed oil.) Preheat grill to high (or slightly lower for charcoal grill or if you’re not using sugar-free maple syrup)
Whisk together the sugar-free maple syrup, lime juice, and Sriracha Sauce to make the glaze. When the salmon is room temperature, brush liberally on both sides with the glaze.
Lay salmon pieces on the grill, top side down and at an angle to the grill grates and immediately turn heat to medium-high. After about 4 minutes, check grill marks by lifting a corner of the fish with your turner, and if the marks look good, rotate fish to the opposite angle across the grill grates. (The fish should lift up easily without sticking when it’s ready to rotate.) You can brush on more glaze after you rotate if you’d like.
Cook 3-4 minutes after you rotate (depending on the thickness of the salmon) and then carefully flip fish to the other side. Cook 1-2 minutes on the other side, or until fish feels firm (but not hard) to the touch when you press on it with your finger. (Total cooking time is 8-10 minutes.) Serve hot, with extra glaze to add at the table if desired.
Feta and Parmesan Zucchini Bake
Feta and Parmesan Zucchini Bake
Recipe thanks My Kitchen Escapades
Ingredients:
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper
Directions:
Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
Check out my other love over at Etsy, LiveLaughScrap