Happy Mother's Day from the Grill!

Grill up something unique for Mom this Mother's day and enjoy the outdoors. You can prep the recipes Saturday and then simply grill them Sunday for a quick lunch or dinner idea. 

Grilled Prosciutto Wrapped Salmon Salad

The thin salty slices of prosciutto wrap rich hearty salmon fillets for an elegant presentation for your mom.

3 tbsp (45 mL) chopped fresh Italian parsley
2 tbsp (30 mL) chopped fresh basil
2 tsp (10 mL) chopped fresh thyme
1/4 tsp (1 mL) pepper
Pinch salt
1 tbsp (15 mL) extra virgin olive oil
4 skinless wild or Atlantic salmon fillets (about 6-oz/175 g each)
8 thin slices prosciutto

Salad Greens:
1 tub (5 oz/142 g) mixed salad greens
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Salt and pepper to taste

Preheat grill to medium heat. 

In a small bowl, combine parsley, basil, thyme, pepper and salt. Rub oil on salmon fillets to coat. Sprinkle both sides of each fillet with herb mixture. 
Using 2 slices of prosciutto for each fillet, wrap salmon completely. Place salmon on grill and grill for about 12 minutes or until salmon is flakey when tested and prosciutto is crisp.

Salad Greens: In a large bowl, whisk together oil, vinegar, salt and pepper. Dump salad greens in and toss well to coat. Place on 4 plates and top with salmon to serve.
Makes 4 servings.

Grilled Chicken Feta Fajita Wraps

Make a special sandwich for mom this Mother’s Day and grill up this delicious wrap.

2 large boneless, skinless chicken breasts
1 tbsp (15 mL) canola oil
1 tsp (5 mL) dried oregano 
1/4 tsp (1 mL) each salt and pepper
1 small red bell pepper, quartered
6 large (10 inch/25 cm) flour tortillas
3/4 cup (175 mL) avocado or red pepper hummus
1/2 cup (125 mL) crumbled feta
2 green onions, sliced 
2 tbsp (30 mL) chopped fresh basil, cilantro or parsley
1/2 tsp (2 mL) grated lemon rind

Preheat grill to medium high heat.

Toss chicken breasts in a bowl with oil, oregano, salt and pepper. Grill chicken breasts and red pepper for about 12 minutes, turning occasionally until pepper is grill marked and tender and chicken is no longer pink inside. Place chicken and pepper on a cutting board and let cool slightly. Dice both and combine.

Lay all of the tortillas on work surface. Divide hummus among tortillas and spread evenly to coat tortillas. Divide chicken mixture in centre of each tortilla.

In a small bowl, combine feta, green onion, cilantro and lemon rind. Divide over top of chicken and fold in sides and roll up tortillas. Return to the grill and turn until lightly grill marked all over to serve.
Makes 6 tortillas.


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