June Recipe Ideas
It’s Grilling Time
Grilled Lemon and Dill Salmon
Ingredients
1 ½ pounds salmon fillets
1 tsp of lemon zest (from 1 lemon)
2 tbsp lemon juice (from 1 lemon)
3 cloves of finely chopped garlic
3 tbsp of coarsely chopped fresh dill
4 tablespoons SLO Olive Arbequina extra virgin olive oil
salt and pepper to taste
Thinly sliced lemons
SLO Olive Reserve Aged Balsamic (to drizzle on top)
Directions
Preheat grill to 400 F
Clean and pat dry the salmon fillets.
Place salmon on a cutting board skin side down.
Add the lemon zest, garlic and lemon juice to the surface of the salmon. Rub in the ingredients to cover the whole fillet.
Add salt and peeper to taste and then top with olive oil and rub that into the fillet as well.
Last, add the dill over the whole fillet and top with the thinly sliced lemon wedges.
Use a cedar plank, salt plank or grilling pan.
Place salmon on the preheated grill. Cook salmon until fish flakes easily with a fork, about 10-12 minutes.
When done, remove the lemon slices and drizzle balsamic over the salmon and enjoy.
Mixed Green Salad with Honey Ginger Dressing
Ingredients
SALAD:
3 cups baby spinach
3 cups arugula
1/2 cup cherry tomatoes halved
1(11-oz.) can mandarin oranges, drained
1 cup toasted Almonds
3/4 cup dried cranberries
1/2 cup shaved Parmesan
Pinch of flaky sea salt
DRESSING:
½ cup SLO Olive Tuscan Blend extra virgin olive oil
3 tablespoon SLO Olive Honey Ginger Balsamic
1 teaspoon honey
1/2 teaspoon Dijon Mustard
pinch salt
pinch black pepper
Directions
In a large bowl, toss together spinach, arugula, mandarins, tomatoes, almonds, and cranberries.
In a medium bowl, whisk together olive oil, balsamic, honey, and mustard. Slowly pour in oil while whisking until incorporated. Season with salt and pepper.
Pour dressing over salad and toss to combine. Top with Parmesan and a pinch of sea salt.
Grilled Bacon Wrapped Asparagus
Ingredients
24 fresh asparagus stalks, ends trimmed
8 slices of bacon (or if your prefer Prosciutto), regular cut
1 tablespoon SLO Olive Koroneiki extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Remove the tough, bottom ends of the asparagus by either snapping them off or cutting them with a knife. Toss the asparagus in olive oil and then season with salt & pepper. Take 3 asparagus stalks and hold them together evenly. Starting right under the tips of the stalks, wrap tightly with a piece of bacon down to the bottom - overlap if needed. Continue with the remaining asparagus bunches.
Place the bacon wrapped asparagus bunches directly on the grill grate and grill for 20-25 minutes until the bacon is crisp and the asparagus is tender.
