Recipes

Grilling Ideas For Memorial Day

We should get a break from all this rain we've been getting just in time for a barbecue on Memorial Day. If you want a good meal from the grill, but don't want to do too much work, Christopher Tong, owner of My Private Chef, a private dining service, has some suggestions:

Pesto marinated salmon fillet with fesh basil, julienne vegetables and white wine on a bed of wild rice (Serves 4)

•   Four 12"x18" pieces Reynolds Non-Stick Foil
•   Four 8-oz. salmon fillets
•   cooked wild rice
•   6 ounces shiitake mushrooms
•   6 ounces white wine
•   1/4-pound butter
•   2 stalks celery
•   2 lemons
•   1 large carrot
•   1 bunch of leeks
•   salt and pepper to season
•   extra virgin olive oil

Pesto sauce

•   8 ounces basil
•   4 ounces spinach
•   3 ounces toasted pine nuts
•   2 cloves garlic
•   1 ounce fresh lemon juice
•   extra virgin olive oil
•   salt and pepper

Combine sauce ingredients in a food processor and blend until smooth. Season with salt and pepper to taste.

Marinate the salmon with the pesto sauce for one hour. Cook the wild rice according to package instructions and let cool. Julienne the carrots, celery, leeks and shiitake mushrooms.

Take a 12"x18" sheet of Reynolds Non-Stick Foil and place on table. Spoon the wild rice onto the foil on one side, with non-stick (dull) side toward food. Lay the salmon on top, then the vegetables and butter. Squeeze the lemon and drizzle the white wine on top, add a little more salt and pepper to season.

Fold the foil over into a pocket and seal the edges. Place each pocket onto a medium-high grill, close the lid and grill for 10-12 minutes.

Transfer to plate and tear open the bag and smell the aroma.


For some other suggestions, including side dishes, click the following links:

 Chimichurri steak strips

 Grilled asparagus

 Garlic and parmesan potatoes