Saturday, March 7, 2009

Dinner for two - Recipe for romance

Grilled Teriyaki Salmon with roasted fingerling garlic-rosemary potatoes & grilled asparagus

Dear Readers,

Since I’ve revealed our love of a couples night dinner I thought I’d share one of our easy delicious dinners.

Items needed:
Oven preheated to 450*
Gas or charcoal grill – medium high heat

2 Salmon steaks marinated for 1 hour in 1 cup of teriyaki sauce –
We use either Yoshida’s Gourmet Teriyaki sauce or Very Very Teriyaki by Soy Vay
Aluminum foil – use this to create a flat cooking pan with edges curled

2 lbs. washed fingerling potatoes
chopped garlic
crushed rosemary
salt & pepper
olive oil

1lb. Asparagus
4-5 slices prosciutto
salt & pepper
olive oil

To ensure that all items come out at the same time, I prep the grill and oven at the same time. Please keep in mind that the seasoning such as garlic, rosemary and salt & pepper are added to your own specific tastes. I tend to add a dash of this (garlic & rosemary) and a smidge of that (salt & pepper) and a splash of olive oil. But feel free to add as much or as little as you see fit.

Toss the potatoes, garlic, rosemary and seasonings in the olive oil, place on a baking sheet and throw into the oven for approximately 35-40 minutes.

Approximately 20 minutes into the potatoes roasting timeline create a baking tray out of 3 sheets of aluminum foil. Curl the edges so they are about a .5-inch tall. This will prevent the marinade from spilling when you flip the fish. Keep in mind the tray should be large enough to hold the salmon and some of the marinade. Put the “fish tray” on the grill. Cooking times vary with the fish depending on whether you’ve bought thick steaks or filets. But typically the fish will cook in about 10-20 minutes. Flip the fish only once. This fish is done when it can be flaked with a fork.

As the fish begins to cook it’s time to prep the asparagus. Make a baking tray for the asparagus using 3 sheets of aluminum foil. Curl the edges to prevent the olive oil from spilling onto the grill. Set aside. Trim the ends off the asparagus and wash & dry. In a bowl, toss the asparagus with a little olive oil and the seasonings. Pour into the aluminum tray. Top the asparagus with the prosciutto and lay the tray on the hot grill. You will only need to

*** Be advised that as the fish cooks the teriyaki sauce will caramelize and tend to burn. I find that if I’ve added a fair amount of the marinade then about the time I’m ready to pull the fish off the grill the marinade will have cooked down to a wonderfully gooey caramel sauce that I love spooning over the cooked fish.

Keep an eye on entire meal. As the potatoes finish their cooking time, so should the asparagus. If the salmon isn’t quite done and the veggies are, turn off the oven, leave the oven door slightly ajar and pull the asparagus off the grill and slip it into the oven to stay warm until the salmon finishes.

***Please note: You’ll need tongs and an oven proof plate so you can pull the aluminum trays off the grill and onto a sturdy surface (the plate) otherwise, the aluminum foil will crumble and your meal will fall at your feet. Bummer!

Serve all these yummies up on a beautiful table setting for two, pop the cork of a beautiful glass of white wine and enjoy! Typically I serve an Albarino white by Nora or a Pinot Grigio by Santa Margherita. Either way, I hope you’ll enjoy this meal with your loved one.

If you try this recipe or you have any questions, I’d love to hear from you. Until then, here’s to keeping the romance alive in your marriage!

Many blessings ~ Amy

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