I go back to college in 26 days, my birthday is in 30 days, and I’m not quite ready for summer to end!
Last night my brother Andrew and I ate dinner at Brasa while my parents celebrated 24 years of marriage by seeing a show at the Guthrie. Considering 24 years is, quite literally, more than a lifetime to me, I’m happy and shocked to realize they were married on July 28, 1990. Happy anniversary, Mom and Dad!
Sriracha Salmon carries a hint of sweet and a hint of spicy, but my sweet and spicy averse friends say neither overpowers the salmon. Keep in mind that you don’t have to make this on a cedar plank on the grill. You can also place the salmon directly on the grill or in the over at 350 degrees.
1 lb salmon filets
2 tbsp Sriracha
1 tbsp brown sugar
1/2 tsp salt
1/4 cup olive oil
Combine Sriracha, brown sugar, salt, olive oil, and cilantro to make marinade, and place salmon in marinade. Place in refrigerator for a least 30 minutes or up to 4 hours. After soaking the cedar plank for at least 2 hours, remove salmon from marinade and place on plank. Place salmon and plank on grill over indirect heat, covered, for 20-30 minutes. Salmon should flake when tested with a fork.
To serve, I usually put the plank on a plate and put the plate right on the table–it’s a fun way to enhance the usual serving spread!
Guacamole is a great summer dish! I’m back in Minnesota for the summer, but summer has yet to arrive in the midwest. Which is why I’m happy to say that, in my book, guac is actually a year-round specialty. I love making this for company because usually even the pickiest of eaters enjoy the guacamole, as do sophisticated foodies.
I look forward to devoting more time to cooking this summer, and I have many tasty dishes planned. The next Meatless Monday dish is Cauliflower Crust Pizza. In the meantime, I’ll make many batches of guac, tripling or even quadrupling the recipe (I promise I’ll share when I quadruple it, maybe when I triple it)!
Avocados make or break the guacamole, so choose ones that are a bit squishy but still firm to the touch. Then, grab your favorite tortilla chips and enjoy!
2 medium avocados
1/4 cup onion
1/2 tsp lime juice
1/2 tsp season salt
1/2 tsp sea salt
1/2 tsp garlic
cilantro, to taste (I like a slightly strong cilantro taste and I use 1/4 cup)
Combine all ingredients in mortar or bowl. Using pestle or fork, roughly mash the avocados and other ingredients. Taste and adjust seasoning. Dip chips in guacamole.
Note: I find that using a mortar and pestle makes the guacamole more creamy, but if you like chunkier guac, stick with a bowl and fork.