Cast Iron Griddle 20 inch / 52 cm
Cast Iron Griddle
Cast Iron Griddle 20 inch / 52 cm
- Size: 2 sided, skillet/grill
- Crafted with care in Spain
2 sided cast iron skillet-grill, perfect for grilled vegetables or gambas a la plancha. Can be used over any heat source, but works best when paired with a propane paella burner.
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Grilled Salmon Fillets, Parsley Potatoes, Fresh Fruit Salad, and Lemonade Dinner for Two
Grilled Salmon Fillets, Parsley Potatoes, Fresh Fruit Salad, and Lemonade Dinner for Two
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Home Page > Food and Beverage > Recipes > Grilled Salmon Fillets, Parsley Potatoes, Fresh Fruit Salad, and Lemonade Dinner for Two
Grilled Salmon Fillets, Parsley Potatoes, Fresh Fruit Salad, and Lemonade Dinner for Two
Posted: Nov 11, 2010 |Comments: 0
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The menu tonight is grilled salmon fillets, parsley potatoes, fresh fruit salad, and lemonade sweetened with stevia. The dinner is designed for 2 people but obviously the fruit salad would be four or more servings, so the leftover is chilled and kept in the refrigerator for serving at a later time.
Grilled Salmon Fillets
Two frozen wild caught salmon fillets (about 2 ounces each) were thawed then patted dry with paper towels.
A soup bowl with about 2 tablespoons of olive oil was set up for coating the fillets.
Next to the soup bowl was about 1/4 cup flour on a dinner plate.
Both salmon fillets were seasoned on each side with lemon pepper.
The fillets were then dipped in olive oil to coat, then dredged with the flour.
A cast iron griddle was heated on high, then 2 tablespoons of olive oil was added.
When the oil was hot the fish fillets were placed on the grill without any shaking or moving with a spatula.
After about 2 minutes (or when a visual inspection showed the fillets were about half cooked) they were flipped over.
After another 2 minutes or so the browned fillets were transferred to serving plates.
Parsley Potatoes
Two medium sized potatoes were peeled and diced to 1/2 inch cubes.
The potatoes were then added to a saucepan with about 1 qt boiling, salted water.
After about 15 minutes when potatoes cubes were tender, they were drained through a colander.
About 1 tbsp of butter was added to the top and then about 2 tablespoons of dried parsley was sprinkled over the top.
The potatoes were then transferred to a serving dish.
Lemonade
1/4 cup of lemon juice was added to a 1 gallon pitcher along with 1 tablespoon of Stevia, then the pitcher was filled with
distilled water. (filtered water could be substituted if you prefer)
Fresh Fruit Salad
One fresh pineapple was cut in half, lengthwise and then the tough core removed with a knife.
The brown skin part was then cut off all around along with the top and bottom and the pineapple was diced into 1 1/2 inch cubes.
1 pint of blueberries, the insides of an orange (diced), 4 kiwi fruits, peeled and thinly sliced, 1 apple peeled, cored, peeled and diced into 1/2 inch cubes, along with 1 large pear, done the same way, and 1 banana, peeled and sliced were all added to a large salad bowl and tossed by hand.
This simple meal was prepared in about 25 minutes and it was delicious.
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About the Author:
Frank Ernhart, retired engineer, home chef, auctioneer, internet marketer. Trying to make your life in the kitchen simpler by providing simple, easy to prepare recipes
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Frank Ernhart, retired engineer, home chef, auctioneer, internet marketer. Trying to make your life in the kitchen simpler by providing simple, easy to prepare recipes
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