Monday, January 25, 2010

300th Recipe!!

I am so excited to have just posted my 300th Recipe. This has become such a fun hobby over the past year and a half! I know there are a lot of Bites readers that I have never met, so would you humor me and leave a comment on how you came across Bites? I hope you have enjoyed cooking along with me!

Rock Your World Nutella Grilled Cheese

A couple of weeks ago we roadtripped down to Oregon and one of our stops was at the Grilled Cheese Grill in Portland. Little did I know I would fall in love there. I want this sandwich to be my Valentine. Marscapone, Nutella, and Grilled Banana on Grilled Cinnamon Swirl Bread....AMAZING. As soon as we got home from our trip on Sunday (literally, that night) I drove to Trader Joes to buy Marscapone and cinnamon swirl bread (we always have Costco-sized Nutella in the house). My sister and Ben tried the masterpiece out on Monday and now they have Marscapone in their fridge as well :)

Dad's Gumbo

This is my dad's recipe for gumbo and it is sure to impress anyone's taste buds. Gumbo originates from Louisiana so I have to give a shout-out to my favorite Louisianians- the Watkins! The key ingredient that sets it apart from other cajun dishes like jambalaya is okra. I grew up having okra at least a couple times a month and I thought it was a vegetable that every family ate regularly. I was so surprised to find out that a lot of people have never tried it. It is great in gumbo but my favorite is breaded in cornmeal/flour/lots of pepper and fried!

5-6 boneless, skinless chicken thighs (I used 3 boneless, skinless chicken breasts, cubed)
¾ lb Cajun or andouille sausage, cut into ½ in. pieces
¾ lb medium shrimp, shelled and de-veined
1 bell pepper, seeded and diced small
1 large onion, diced small
3-4 ribs celery, diced small
5-6 cloves garlic, minced
1 12-oz. can whole tomatoes, chopped (save liquid)
2 cups frozen okra
1 28oz. carton chicken broth
1 tsp thyme
1 bay leaf
Creole seasoning
½ tsp Worcestershire sauce
1 tsp hot sauce (Tabasco, etc.)
½ tsp crushed red pepper flakes
Fresh ground black pepper
Kosher salt
1/3 cup flour
1/3 cup vegetable oil
chopped green onions or chopped fresh parsley for garnish
rice to serve with the gumbo

Wash chicken, pat dry, coat with Creole seasoning. Brown in small amount of oil. Remove from skillet, cut into pieces when cool. Brown sausage in same oil, remove. Make a roux: in a large dutch oven, heat vegetable oil and add flour. Stir constantly over medium or medium-low heat. If flour becomes burned, you must start over! Once roux reaches desired color, immediately add onion, bell pepper, garlic and celery. Cook for 3-4 minutes, then add tomatoes. Cook for 2 more minutes. Add chicken broth, the liquid from tomatoes, and all seasonings (start with 1 ½ Tbsp Creole seasoning). Bring to boil, then reduce heat to simmer. Simmer uncovered for 30 min. Remove bay leaf, check seasoning. Add chicken, sausage and okra, simmer for 20-25 minutes, or until chicken is done. Add shrimp, turn off heat, cover pot. Let sit for 10-15 minutes before serving. Garnish with chopped green onion tops or chopped fresh parsley. Serve with rice, hot garlic bread, salad and, of course, an icy beverage of your choice. Laissez les bon temps rouler!!!

Caramel Bars

This recipe is very similar to one of my favorite desserts that my good friend Nikki hooked me on when we were in elementary school- Chocolate Revel bars. If you look at the recipe link, you will notice different measurements because I halved the recipe but followed all the reviews that said you need to double the crust/topping. So the measurements below are what work for an 8x8 pan.

16 individually wrapped caramels, unwrapped
2 tablespoons and 1-1/2 teaspoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/4 cup semisweet chocolate chips
1/4 cup and 2 tablespoons chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 8x8 inch baking pan. Reserve the rest.
Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Chile Verde Take 2 (Dad's Recipe)

My dad was feeling sorry for me that I made chile verde with canned diced green chiles. So, he was sweet enough to pack up some roasted green chiles from Arizona on dry ice and mail them up to my sister and I. So, here's my dad's chile verde with the real deal chiles!

2# pork, cubed
1# roasted green chilies, rough chopped
¾# tomatillos
2-3 serrano or jalapeno peppers
1 onion, chopped
2-3 cloves garlic, minced
½ tsp. oregano
¼ cup cilantro
1 Tbsp. cumin
2 cups chicken broth
1 bay leaf
salt and pepper
oil

Roast Jalapenos and Tomatillos under broiler for 10min, flipping half way through.
Place roasted tomatillos and serrano/jalapeno peppers in food processor or blender and pulse until roughly pureed.

Season pork with salt and pepper, then lightly brown in oil, set aside. Sauté onions and garlic in large pot until tender. Add browned pork, chicken broth, bay leaf, green chilies, pureed tomatillo mixture, oregano, cumin. Cover and simmer. About ½ hr. before done, remove bay leaf, add cilantro, season to taste with salt and pepper

Molasses Sugar Cookies

See the above picture of the 5 cookies?? I just ate all of those in about 3 min. And that is up and above the 345987 I ate in dough form. Can you overdose on molasses? Seriously, I could not stop eating the dough. The recipe below is supposed to yield 36 cookies and I came out with 25. Hopefully I just made them too big or I have way more shortening and sugar in my tummy than I should.

3/4 cup shortening
1 cup white sugar
1/4 cup molasses
1 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt

Melt the shortening in a large pan on the stove, and cool.
Add sugar, eggs, and molasses, beat well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F (190 degrees C) for 8-10 minutes. (I rotated my pans in the oven half-way through and 10min was the perfect amount of time)
Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Cashew Chicken


My friend Kae Cee loves this chicken recipe so I made it to bring to her and her new baby Ellie! Make this scrumptious salad with your leftover cashews!

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

BLT pasta


Another excuse to have a bacon-smelling house...

16 ounces rigatoni or penne
12 slices bacon
1 7-ounce package arugula leaves
1 pint grape or cherry tomatoes, quartered
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions
Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, fry the bacon over medium heat in a large skillet until crisp. Transfer to a paper towel–lined plate. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside.
Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds. Transfer the arugula to the pasta. Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss.
If the pasta seems dry, add up to 1 1/2 more tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.

Sunday, January 24, 2010

Chicken, Lemon, Dill and Orzo

Thank you Angela for this great recipe. You can tell Ryan that it was a hit! I think I'll make this again this summer and eat the leftovers cold the next day!

4 c. chicken broth
3/4 c. water
1 tbsp. butter
1 1/4 tsp. salt
1/4 tsp. pepper
1 lb. orzo (not cooked)
1 lb. chicken tenderloins, cut into one-inch cubes (I used 2 boneless, skinless chicken breasts)
1/4 c. chopped fresh dill
2 c. crumbled feta cheese
2 tsp. finely grated lemon zest, plus 1 Tbsp. fresh lemon juice
1 c. shredded Parmesan cheese

Preheat oven to 400.
In a saucepan, bring broth, 3/4 cup water, butter, salt and pepper to a boil.
Meanwhile, combine chicken (yes, not cooked), orzo (yes, not cooked), feta, dill, lemon zest and juice in a 3-quart baking dish. Once broth mixture has boiled, pour over orzo/chicken and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, about 40 minutes.
Sprinkle Parmesan on top and let stand 5 minutes before serving.

Wednesday, January 20, 2010

Double Decker Tacos

These tacos were so fun! I didn't make the guacamole this time because avocados were too pricey but I think that would add another level of tastiness!

1 pound ground beef
1 (1 ounce) packet taco seasoning mix, divided
1 (16 ounce) can refried beans
12 prepared crisp taco shells
2 avocados
1 tablespoon sour cream
1 fresh lime, juiced
salt and black pepper to taste
12 (7 inch) flour tortillas
2 cups shredded Cheddar cheese
1 cup shredded lettuce
1 large tomato, chopped
1/4 red onion, chopped
1/2 cup sour cream

Directions

Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
Mash the refried beans in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

E-Z Drop Biscuits


This is my go-to recipe for biscuits because it is so fast and easy! This time we made them so we could make breakfast-for-dinner egg sandwiches.

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk

Directions

Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

Beef Samosas

Our phyllo dough was a little to crumbly so our samosas didn't look very pretty but they were so tasty. I didn't have cardamom or turmeric and they still had plenty of flavor.

2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Directions

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Wednesday, January 13, 2010

Hershey Kiss Cookies


I had these cookies over Christmas break and I just had to find an excuse to make them as soon as we got back. The excuse I came up with? Rite Aid had hershey kisses B1G1 free.

½ cup butter softened
½ cup peanut butter (usually smooth but crunchy is fine)
¾ cup brown sugar light or dark (packed)
¼ cup regular white sugar
1 egg
1 tsp vanilla extract or flavoring
¼ tsp salt
1 ¾ cup plain flour
1 tsp baking soda
Extra sugar white sugar for rolling cookie dough (not a lot – a few TBS or so)
Hershey Kisses candy (45 or so – depending on how large you make the cookie balls)

Directions:

1. In a large mixing bowl, use a mixer and blend the softened butter, peanut butter, brown sugar, regular sugar, egg, vanilla, and salt until nice and creamy.
2. Add the flour and baking soda and mix until even.
3. Roll dough into balls. The size is around the size of ping-pong balls. Try to keep all the cookie balls close in size. You may have more or less than 45 especially the first time when you’re learning to make these cookies.
4. Place a small amount of regular white table sugar in a bowl. Dip each cookie ball in the sugar and shake off excess. You don’t want a lot of sugar on the cookies, but the quick sugar dip adds to the flavor and gives the cookies an interesting texture at the end.
5. Place cookie balls on baking sheet. Leave space – about two inches all around. They spread a bit.
6. Bake 8 to 10 minutes at 375 degrees F in a preheated oven until the cookies are done. They should be a pretty golden brown color.
7. As soon as you take the cookies out of the oven, press a Hershey Kiss in the center of each. Press firmly until the Hershey Kiss is nestled in the middle of the hot cookie. Do this before removing the cookies from the baking pan.
8. Once you’ve put Hershey Kisses in the middle of all the cookies on the pan, remove cookies and let cool.

Crockpot Mug Brownies

I changed my mind on my favorite crockpot recipe this week...

Prepare boxed brownie mix according to package directions. Pour into 4 mugs (mugs should be 1/2 to 3/4 full). Place mugs in crockpot. Cover crockpot and cook on high for 1.5-2.5 hours. You will know they are done when they have risen, pulled away from the sides of the mugs and a knife inserted into the middle is comes out clean. Top with whipping cream or ice cream.

PS- My brownie mix was for an 8x8 pan and it only filled up two mugs. Mark and I demolished them. It didn't seem like I was eating 1/2 a pan of brownies when it was housed in a cute mug. Dangerous.

Mini Crockpot- Best Dip Ever

Yep. This is one of those that you have to make. Have to, have to, have to.

1 8 oz. block cream cheese
1 can rotel, drained (rotel is diced tomatoes with green chilies)
1 lb. spicy breakfast sausage

Brown the sausage in a skillet and drain on a paper towel. Add cream cheese, rotel and sausage to small crockpot (thank you Courtney for letting me borrow your Little Dipper) Cook on low for 90min. Devour.

Crockpot Gyros

Yum! We will definitely make these gyros again. In fact, I had double the meat I needed so I make two "meatloaves" and put one in the freezer for another time!

For the gyro meat:

1/2 pound ground lamb
1/2 pound ground turkey
2 t oregano
1 t paprika
1/2 chopped onion
3 cloves minced garlic
juice from 1 lemon

For the Tzatziki sauce:

1 small cucumber, peeled, seeded, and chopped
1 cup plain non fat yogurt
1 T olive oil
3 cloves minced garlic
juice from 1 lemon

Extra stuff:

pita bread
lettuce
tomatoes
feta cheese
olives

Chop up the onion, and 3 cloves of garlic, and put them in the bottom of your crockpot. In a small mixing bowl, combine the two kinds of ground meat with the paprika and oregano. If your spices don't have a fresh smell anymore, or if you think they may have been purchased in the 90s, consider buying fresh bottles for this dish.

Make a little meatloaf with your hands. Put the meatloaf log on top of the chopped onion and garlic in your crockpot. Squeeze the juice of one lemon over the top of the meat.

Cover and cook on low for 3-4 hours, or on high for about 2.

While you are waiting for the meat to cook, make up a batch of the yummy Tzatziki sauce and put it in the fridge.

Carefully! remove the meat from the crockpot and slice it thinly on a cutting board.

Serve it with pitas (or corn or brown rice tortillas) with the Tzatziki sauce and whatever desired fixings you have chosen.

Crockpot Chinese Lemon Chicken

I was thinking this chicken was going to have an overpowering lemon flavor because of the lemonade concentrate, but it was actually very mild. I'm not sure why the original recipe called this chinese chicken. I think it was more like a tangy bbq chicken.

4 boneless, skinless chicken breast pieces or equivalent
1/2 cup flour
1 T kosher salt (1 t if using table salt)
6 oz (1/2 can) frozen lemonade concentrate, thawed
3 T brown sugar
1 t balsamic vinegar
3 T ketchup
olive oil for browning chicken

The Directions:

cut chicken into strips or largish chunks
dredge in flour and salt, shake off excess
brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)

place into crockpot
mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces
cover and cook on high for 4 hours, low for 6-8

Serve over rice, drizzle with remaining sauce.

Thursday, January 7, 2010

Crockpot Mongolian Beef


This beef was awesome! It is definitely my favorite crockpot meal I've made this week and I will definitely make it again soon. The beef was super tender and very flavorful. The night after I made it I even drempt about it! However, in the dream I forgot to turn it on high for the last hour and it did not turn out as well so make sure to follow the directions so my dream doesn't come true!

1 lb beef flank steak, sliced thinly across the grain
1 medium white onion or yellow onion, sliced thinly (about 1 cup)
1/2 cup light soy sauce
1/2 cup dry sherry
1/2 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1/4 cup dark brown sugar
1 tablespoon ground ginger
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

Directions
1Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
2Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
3Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
4Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
5Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
6Stir, and serve over rice or noodles.

Crockpot Mexican Style Shredded Pork


This pork really had a kick to it (I may have used a little more chipotle sauce than it called for) and it was really tasty layered with blue chips, cilantro, brown rice, corn, cheese and black beans.

1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotles in adobo sauce, pureed
1/2 cups water

Directions

Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low. (I shredded my roast about 4 hours into the cooking time)

Remove roast from the slow cooker, and use two forks to shred. Serve over the cooked rice.

Crockpot Brown Sugar Chicken

I was a little disappointed in this recipe after the rave reviews from this site. The chicken was tender but not flavorful enough for me.

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar (white or white wine)
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth

Crockpot Chow Mein

I served this chow mein for community group and got a lot of compliments on it but I think they might have been exaggerating. I just thought it was ok. Maybe I was weirded out by the bamboo shoots or those little weird little baby corn.

2 boneless skinless chicken breasts
2 cups of water
2 chopped yellow onions
2-3 cups of chopped celery

1/4 cup cornstarch
1/4 cup soy sauce
3 T molasses
1 can (16 oz) baby corn, drained
1 can (6.5 oz) bamboo shoots, drained
1 cup bean sprouts
1 chopped red bell pepper

salt and pepper to taste
olive oil
spaghetti

Add the chicken, chopped onion, celery, and two cups of water to the crockpot.

Cover and cook on low for 6-7 hours, or on high for 4. Shred meat carefully with two forks.

In a glass bowl, mix the cornstarch, soy sauce, and molasses. Mix really well to get rid of the little clumpy balls of cornstarch.

Chop up the red bell pepper, and add it to the crockpot. Open the bamboo shoots and corn, drain liquid, and add remaining content. Add bean sprouts.

Stir in the sauce mixture.

Cover your crockpot again and cook on high for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.

Before serving, cook pasta according to package instructions. I heavily salted my water before adding the pasta (about 1 tablespoon of kosher salt) and added some olive oil.

When the pasta reaches the al dente stage, drain it and set aside. Heat some olive oil in a large frying pan or wok, and add some salt and pepper, if desired. On high heat, toss the cooked pasta in the olive oil and salt, allowing it to sizzle a bit and get a tiny crust on some of the noodles.

Serve the noodles with the crockpot vgetables and meat.

Tuesday, January 5, 2010

Asian Salmon


Super simple salmon, super tasty. It was sooooooo cold outside so we we just cooked it in a skillet on the stovetop.

1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Directions
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 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 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.

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