RECIPES FOR GRILL (cont.)
APRICOT DIJON GLAZED SALMON
4 (6 ounce) salmon fillets
1 Tbsp. soy sauce
1/4 cup apricot preserves/jam
1 Tbsp. lime juice
1 Tbsp. grainy mustard
2 Tsp. ginger, grated
1 Tbsp. dijon mustard
2 Tsp. garlic, grated
TIP: To prevent sticking and glaze dripping off the grill, a sheet of foil is recommended.
1.
Place the salmon on the grill.
2.
Brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice,
ginger and garlic.
3.
Cook until the salmon just starts to flake easily, about 10 minutes.
GRILLED LOBSTER WITH GARLIC-PARSLEY BUTTER
8 tbsp. unsalted butter, softened
Zest of 1 lemon
2 tbsp. finely chopped parsley
Salt & Pepper to taste
1 1⁄2 tsp. crushed red chili flakes
1 live lobster (about 1 to 1 1⁄2 lb.)
4 cloves garlic, finely chopped
1⁄4 cup olive oil
1.
Combine butter, parsley, chili flakes, garlic, lemon zest, salt, and pepper in a bowl;
set aside.
2.
Using a cleaver, split lobster in half lengthwise through its head and tail.
3.
Scoop out and discard the yellow-green tomalley and break off claws.
4.
Transfer lobster halves, shell side down, to a baking sheet; crack claws and place
them on the baking sheet.
5.
Drizzle halves and claws with oil, and season with salt and pepper.
6.
Heat grill to high. Place lobster halves, flesh side down, and claws on hottest part of
grill; cook until slightly charred, 2-3 minutes.
7.
Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter;
continue grilling until lobster meat is tender, 3-5 minutes more.
CAPRESE GRILLED CHICKEN WITH BALSAMIC REDUCTION
6 grilled boneless, skinless chicken
breasts
6 slices mozzarella cheese
¼ cup balsamic vinegar
6 slices tomato
1 Tbsp. butter
6 large basil leaves
1.
Prepare chicken on the grill. Season with salt & pepper.
2.
As chicken is cooking, pour balsamic vinegar into sauce pan or skillet and cook until
reduced by half. Add in butter and stir with a flat whisk until completely combined.
Set aside.
3.
Top chicken with mozzarella cheese, basil leaf, and then tomato slice.
4.
Drizzle with balsamic reduction and serve warm.
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