English-8
PESTO-PEPPER SALMON STEAKS
1 cup chicken broth
5 garlic cloves, peeled
2 tsp. olive oil
2 cups packed fresh basil leaves
2 Tbsp. grated Parmesan cheese
2 Tbsp. fine, dry unseasoned breadcrumbs
1 Tbsp. fresh lemon juice
2 cut lemon wedges
½ tsp. salt
¼ tsp. black pepper
2 cups frozen corn kernels, thawed
4 scallions, sliced
4 bell peppers, mixed colors, halved
lengthwise and seeded, stems left on
4 salmon steaks (about 1 lb. total) 1 cm
(½-inch) thick
PREPARATION:
In a saucepan, combine the broth, garlic and oil. Bring to a boil over medium-high heat
and cook until reduced to about ¼ cup. Let cool slightly and place in an Osterizer
®
Blender
along with the basil, Parmesan, breadcrumbs, lemon juice, salt and black pepper and
process until the pesto is smooth. In a bowl, place the corn, scallions and half of the pesto
and toss to combine.
Grill the pepper halves and cut sides toward the heat. Remove them from the grill and
spoon the corn mixture into them, dividing evenly.
Brush the salmon steaks lightly with some of the remaining pesto. Grill the salmon, turning
once and basting liberally with the remaining pesto until the salmon is firm and flakes in the
center when tested with the tip of a knife. Return the bell peppers to the grill to warm.
Remove the salmon skin before eating. Serve the salmon and peppers with lemon wedges.
Yield: 4 servings
GRILLED-ONION DIJON BURGERS
1 lb. lean ground beef
½ cup fine unseasoned dry breadcrumbs
¼ cup + 2 Tbsp. Dijon mustard
¼ cup dry red wine
1 large egg
2 tsp. tarragon
½ tsp. black pepper
2 Tbsp. olive oil
1 large red onion, cut crosswise into 1 cm
(½-inch) rounds
1 large yellow onion, cut crosswise into 1 cm
(½-inch) rounds
PREPARATION:
In a bowl, combine the beef, breadcrumbs, 2 Tbsp. mustard, 3 Tbsp. red wine, egg, 1 tsp.
tarragon and ¼ tsp. pepper. Mix briefly, just to distribute the breadcrumbs and seasoning.
Shape the meat mixture into 4 patties.
In a different bowl, combine the remaining ¼ cup mustard, 1 Tbsp. red wine, 1 tsp.
tarragon, ¼ tsp. pepper and the oil and blend well.
Brush the burgers and onion slices with half the mustard mixture and grill. Turn the burgers
and onions and brush them with the remaining mustard mixture. Grill until desired result.
Yield: 4 servings
