Fathers Day Dinner

On the Menu

• Pepper Crusted Salmon
• Spring Greens Pears & Walnuts - Vegan
• Green Beans with Sauteed Garlic
• Cilantro Lime Grilled Yams

Peppercorn Crusted Salmon

4 Servings

Ingredients

4 salmon fillets, 6 ounces each

¼ cup whole peppercorns

¼ cup Dijon mustard

Instructions

To crush the peppercorns, put them in a plastic bag and smash them to bits with a rolling pin or mallet.  Then dump the cracked peppercorns on a plate.

Using a pastry brush (designated for seafood), paint both sides of the filet with mustard, and then roll it in the peppercorns until both sides are coated.

Heat grill, when grill is hot wipe the rack with oil to prevent sticking and place filets on grill.

Grill for 5 minutes on the first side, then turn and grill 5 – 6 minutes on the second side.

Note:  There's a delicate balance between perfectly cooked fish and overcooked fish.

First of all, remember the principle of residual heat: an item will hold heat when it's removed from the heat source, continuing to cook for several minutes.

For best results, cook fish until it's almost done, then remove it from the heat source and let it stand for a few minutes to finish cooking.

 Spring Greens with Pears & Walnuts

8 Servings

Ingredients

6 cups mixed salad greens

2 red pears, cored & thinly sliced

1 cup walnut halves

For the Dressing:

½ cup extra virgin olive oil

½ cup red wine vinegar

½ teaspoon ground mustard

½ teaspoon kosher salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon crushed red chili peppers

freshly ground black pepper

Method

Combine dressing ingredients in a jar or container with a lid and shake well.

Combine mixed greens, pears and walnuts in a large bowl.

Toss salad with ½ cup of dressing.

Reserve remaining dressing for individual usage. 

Store any remaining dressing in refrigerator for up to 3 weeks.

  Green Beans with Sauteed Garlic

8 Servings

Ingredients

2 pounds green beans, trimmed, halved

1 bay leaf

2 teaspoons olive oil

8 garlic cloves, thinly sliced

¼ teaspoon crushed red peppers

½ teaspoon sea salt

½ teaspoon black pepper

Method

Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain and discard bay leaf.

Heat a large skillet over medium-high heat. Add oil, garlic and chili peppers and sauté 30 seconds.

Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. 

Cilantro Lime Grilled Yams

 8 Servings

Ingredients:

4 sweet potatoes/yams, unpeeled

1 teaspoon sea salt

1 lime, juiced

¼ - ½  teaspoon crushed chili pepper

¼ cup grapeseed oil

1 tablespoon minced garlic

¼ cup chopped fresh cilantro

Instructions:

Parcook the potatoes: Place in a pot of water and boil until just fork-tender.

Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.

In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.

Add sweet potatoes and toss gently until wedges are coated with the mixture.

Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.

Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.