Sept 25 Last Call For Summer Veg - Teriyaki Salmon w/ Dino Kale & Grilled Veggies

Teriyaki Salmon Dino Kale & Grilled Veggies

Summer is gone but not without one last hurrah from some grilled vegetables. This will more than likely be the 2nd to the last post for grilled vegetables until the late spring for me so this one will have to be done right and done to hold you over until then.

While I am using zucchini and squash for the last time now, there are plenty of other types of squash that are more appropriate for the season and as a better suited for the weather. So expect plenty of stews, soups and even chili... I can't wait.....

On the Menu today: Tarragon - Teriyaki Salmon, Dino Kale & Grilled Veggies

For the Salmon we will need the following:

• Salmon (4-6 oz pp)
• Tarragon (3 stems)
• Garlic (1 tsp)
• Soy Sauce (1/8 cup)
• Brown Sugar (1/4 cup)
• Corn Starch (2 Tbs)
• Olive Oil (1 Tbs)

Start by preheating the oven to 425 and liberally pour the oil over the pieces of salmon and salt. Cook in the oven for 5-7 minutes and allow to rest for 3 minutes once done. Meanwhile take the garlic and tarragon and mince them placing them in a heated sauce pot with a dash of oil allowing the garlic to brown very slightly then add the soy sauce and finally the brown sugar. Allow the mixture to cook for 3 minutes and then add a slurry (mixture of cornstarch 2 Tbs and water 1tsp or more to form a silky liquid). Allow the mixture to cook for 5 minutes. Pour the teriyaki sauce over the fish right before serving.

Teriyaki Salmon

For the Dino Kale we need the following:

• Dino Kale (6-8 bunches)
• Garlic (2 Tbs)
• Olive Oil (2 Tbs)
• Salt & Pepper (tt)

Dino Kale 

Dino Kale is a very hearty and sturdy green that can keep a nice crunch to it and it actually goes well to balance out the silkiness of the Salmon. Start by cutting the Kale into strips and then blanching - add salt to a pot of water and bring to a boil before placing the Kale in. Cook for about 3 - 5 minutes then take the greens out and place them in iced water to stop the cooking process and keep the greens bright green. Once cooled down allow them to drain. Meanwhile add the olive oil and garlic to a heated saute pan, allowing the garlic to brown slightly before adding the Kale and finally salt and pepper to taste. 

Sauteed Dino Kale

For the Grilled Veggies we need the following:

• Zucchini (4-5 each)
• Yellow Squash (2-4 each)
• Red Onions (1 each)
• Sweet Bell Peppers (4-6 each) 
• Crimini Mushrooms (10 - 12 each)
• Olive Oil (2 tbs)
• Tarragon (2 stems)
• Balsamic Vinegar (1 Tbs)

Grilled Veggies 

Slice the zucchini, red onions and yellow squash, cut the peppers into triangles and the mushrooms in half. Mince the tarragon and add it to the olive oil and vinegar. Add the dressing to the vegetables and allow to marinate for 30 minutes to an hour before grilling. Add salt and pepper to taste and add minced tarragon once they are done grilling.