Grilled BBQ Salmon with Quinoa Salad
In keeping with my cooking with friends and family project for 2019, we recently welcomed our good friends over to share with us a favorite recipe. Doug and Gina have been friends of ours for at least 20 years. Like many young parents, we got to know each other through our sons who played pee wee soccer together. From there it was several more years of supporting our sons in sports and boy scouting. We have spent many great times together as alums of the University of Missouri where we cheer on our Mizzou Tigers. They also participated for a number of years in the Supper Club that my husband and I started in 1986.
Now we all find ourselves with empty nests. While it has it’s drawbacks, it allows us the time and opportunity to take advantage of living in and near a vibrant college community. Concerts, college sports, festivals and food events are things we enjoy experiencing together. Just like my husband and I, Doug and Gina really know how to host events with plenty of delicious food and drink. These two friends are some of the most generous people we know. So tonight it was just the four of us celebrating friendship, sharing cooking tips and a delicious meal.
They recommended we begin our evening with a signature cocktail called, Blackberry Wine Slushies. The recipe made four very generous 12 ounce servings. We did several tastes until we got it to the sweetness we enjoyed. Blackberries can be a bit tart, so as with all cooking it’s important to taste, adjust, taste, adjust…slowly but surely ending with a refreshing cocktail with plenty of kick! It reminds me of an interesting twist on Sangria.
Blackberry Wine Slushy
Ingredients
- 3/4 cup good quality Vodka
- 20 fresh blackberries
- 1/2 cup fresh orange juice
- 2 cups good red wine
- 1-3 tablespoons agave (to taste for sweetness)
- 4 cups ice
Instructions
- Add all ingredients to a blender.
- Blend on high until smooth.
- Pour into tall glasses (like a pilsner) - will make 4 (12 ounce servings)
Notes
- You could make smaller servings and get 6 drinks (8 ounces each).
- This cocktail packs a punch.
Gina and I smiling after enjoying the Blackberry Wine Slushies.
Next came time for the guys to assemble the Quinoa Tabbouleh Salad. It was amazing how quickly the prep went with two men chopping away!
Alan preps the cucumber.
Doug handles the cherry tomatoes.
Quinoa Tabbouleh Salad is fresh, bright and has great texture.
Quinoa Tabbouleh Salad
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup diced english cucumber
- 1 cup halved cherry tomatoes
- 1 cup chopped flat leaf parsley
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped, pitted Kalamata olives
- 2 tablespoons freshly chopped mint
- 2 tablespoons olive oil or avocado oil
- 1 lemon juiced
- 1/4 teaspoon kosher sea salt
Instructions
- Prepare quinoa in saucepan according to package directions. Bring water to boil, add quinoa. Stir. Cover with lid and simmer for 8-10 minutes until tender. Let cool before combining with other salad ingredients.
- Place cooled quinoa and all other ingredients in large mixing bowl. Gently toss and taste for seasoning. Add additional salt, oil and/or herbs to your liking.
- Best served slightly chilled or at room temperature.
Notes
- This salad is very flexible in terms of amounts.
- Feel free to increase or decrease the amount of everything to your liking.
- If you like olives...add more.
- If you like fresh herbs...add more.
- If you like lots of feta cheese...add more
Next it was time for the main event…the Grilled Steel Head Trout with BBQ Glaze. Gina shared that this recipe was an adaptation of a recipe she found many years ago in the local paper. The same recipe can be used with either Salmon or Steelhead trout. To understand the difference between these two separate species of fish, CLICK HERE.
Doug transfers the brined fish to the grill and then tops it with the warm BBQ sauce.
Takes only about 10 minutes to cook on a hot grill.
Time to sip on some Rose as the salmon finishes on the grill.
Grilled Steelhead Trout with Skip's BBQ Glaze
Ingredients
BRINE for fish
- 6 cups water
- 1/2 cup celery, chopped
- 1/2 cup fennel, chopped
- 1/2 cup onion, chopped
- 4 cloves garlic, smashed
- 3 bay leaves
- 1/4 cup brown sugar
- 1/8 cup sea salt
- 3 pounds fish fillets
Instructions
- In deep, wide roasting pan, place fish and all brine ingredients.
- Cover and let sit in refrigerator for 24 hours prior to grilling.
- Remove fish from brine solution. Pat dry with paper towels.
- Spray foil with oil. Crimp edges so that bbq sauce won't slide off when grilling.
- Place foil on a cookie sheet. Place fish fillets on foil.
- Slide foil off cookie sheet on to hot grill. Top with warm BBQ glaze.
- Grill for about 10 minutes, until fish flakes easily. Do not overcook.
BBQ Glaze
- In small saucepan add the following: 3/4 stick butter, 1 minced garlic clove, 1/4 cup soy sauce, 1 Tablespoon Worchestershire, 1 Tablespoon ketsup, 2 Tablespoons dijon mustard, 1/4 cup molasses, 1/4 teaspoon red pepper flakes, pinch of dried thyme, freshly ground black pepper.
- Bring to boil and then simmer for 10 minutes. Let cool slightly. Pour over fish fillets once they are placed on the grill.
Notes
Since it’s springtime, asparagus was the perfect vegetable to add to the plate. We simply trimmed and tossed the spears in good quality olive oil, sea salt, black pepper and the finely grated rind of one lemon. Popped them into the grill basket and cooked along side the salmon until crisp tender. Forget using that artificial “lemon-pepper” seasoning…just use the real thing like we did.
Gina grates the zest from one lemon right over the asparagus spears.
My only contribution to the meal was one of my husband’s favorites. Ina Garten’s Vanilla Cream Cheese Pound Cake with Fresh Berries and a Vanilla Cream Sauce (aka melted vanilla ice cream).
Nothing makes us happier than hosting friends and family for some good eats. Many thanks to our friends Doug and Gina for teaching us how to make a few of their favorite recipes. Good Food. Good Cooking. Good Eats!
