This month, I helped put together an article for Alive! Utah South Area, online magazine. You'll love the red pepper soup recipe. It is really delicious and so easy to make, not to mention low calorie. The salmon recipe is wonderful as well. Go check it out the original post here .
picture courtesy of Alive! Utah
Asian Grilled Salmon
1 side fresh
salmon, boned but skin on (about 3 pounds)
2 TBSP Dijon
mustard
3 TBSP soy
sauce6 TBSP good olive oil
1/2 tsp minced garlic
Light charcoal
briquettes in a grill and brush the grilling rack with oil to keep the salmon
from sticking.
While the grill
is heating, lay the salmon skin side down on a cutting board and cut it
crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive
oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon
and allow it to sit for 10 minutes. Place the salmon skin side down on the hot
grill; discard the marinade the fish was sitting in. Grill for 4-5 minutes,
depending on the thickness of the fish. Turn carefully with a wide spatula and
grill for another 4-5 minutes. The salmon will be slightly raw in the center,
but don't worry; it will keep cooking as it sits. Transfer the fish to a flat
plate, skin side down, and spoon the reserved marinade on top. Allow the fish
to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or
chilled.
picture courtesy of Alive! Utah
Red Pepper Soup (Kitchen Close-up by Diedre Hall)
1 yellow onion
2-3 large red or orange peppers, cut into chunks
1 clove garlic
1 c. or more chicken or vegetable broth
1/2 Carrots or zucchini chunks, optional
1 tsp olive oil
salt
Cook the vegetable chunks in the broth until tender, then transfer to blender. Blend with other ingredients and season to taste.
