Tonight on the menu we had an amazing Grilled Salmon with Goat Cheese paired with an awesome Southwest Quinoa Salad.
Here's how he did it...
Grilled Salmon with Goat Cheese
Prepare your salmon fillets by dusting each side with seafood seasoning (Chef Kev prefers Old Bay seasoning) and salt and pepper. Next you take some roasted garlic goat cheese and mix it with chopped fresh dill. Spread a layer of your goat cheese mix on top of your salmon and sprinkle it with brown sugar.
To cook, place on a BBQ heated to medium high. Place salmon on the grill with the goat cheese side up. Cook on direct heat for a few minutes until the underside has a grilling seal on bottom. Turn off direct heat and finish cooking with indirect heat inside the BBQ. Cook until desired doneness and the brown sugar has caramalized. Plate and finish with fresh squeezed lemon and salt and pepper.
So was it good? D.E.L.I.S.H!
Southwest Quinoa Salad
Cook the quinoa according the the package instructions. For ours it was 1/2 cup quinoa to 1 cup stock or water. Chef Kev recomends chicken stock as it adds great flavour. Bring to a boil for 5 minutes and then simmer on low for 15 minutes. Once cooked the quinoa is light and fluffy. Cool in a bowl placed inside another bowl filled with ice water. Let stand.
Add to the quinoa: one can of rinsed black beans, one can of rinsed sweet corn (or one cob grilled corn kernels). Chopped fresh cilantro, minced shallot, minced jalepeno and diced yellow peppers.
For the vinaigrette Chef Kev mixed olive oil, sesame oil, white wine vinegar, fresh squeezed lime. red pepper flakes and honey. Toss salad with vinaigrette and add salt and pepper to season.
Another winner. Chef Kev I thank you.
And another win - both salmon and quinoa are ridiculously healthy for you.
Great. Now I'm hungry.