Estimated read time: 4-5 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
SALT LAKE CITY- In just two weeks we will be celebrating Memorial Day...which means the start of summer grilling. Haley Smith kicks off the season with three recipes for your party with Harmons. Watch the videos to see how it's done.
Recipes: Grilled Salmon Kebabs With Avocado and Grapefruit Salsa Ingredients: 2 wooden bamboo skewers 3/4 pound wild salmon fillet, about 1 1/2 inches thick, cut into 1-inch chunks Olive oil Coarse kosher salt and freshly ground pepper Ancho chile powder 1/2 red onion, cut into 4 wedges Salsa: 1 large grapefruit 1 small, firm but ripe avocado, pitted, peeled, and cubed 1/2 large jalapeno, seeded and minced 3 tablespoons minced red onion 2 tablespoons minced fresh cilantro 1 tablespoon fresh lime juice Instructions: Soak the bamboo skewers in water for 20 minutes. In a small baking pan, add the fish. Drizzle with olive oil and sprinkle with salt, pepper, and ancho chile powder. Toss to combine. Place a chunk of salmon onto a skewer, followed by a couple of pieces of red onion, leaving a small space between the pieces. Continue with the remaining salmon chunks and red onion pieces. Repeat with the remaining skewer. Prepare a charcoal or gas grill for direct grilling over very high heat. Oil the grill grate. When the grill is hot, place the skewers on the grill and cook on each side, 2 minutes each, for a total of 8 minutes. Transfer to a plate to rest. Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2-inch pieces; return to the bowl. Gently mix in the avocado, jalapeno, onion, cilantro, and lime juice. Season the salsa to taste with salt and pepper. Place each skewer on a plate. Spoon the salsa over the top and serve.
Teriyaki-Style Steak: Ingredients: 1 cup soy sauce 1/4 cup sake 1/4 cup mirin 1/4 cup sesame oil 1/4 cup firmly packed golden brown sugar 1/2 teaspoon red pepper flakes 6 thin slices fresh ginger 4 garlic cloves, smashed 2 green onions, thinly sliced 1 3/4 pound flank steak 1 teaspoon cornstarch 2 tablespoons water Instructions: In a bowl, whisk together the soy sauce, sake, mirin, sesame oil, brown sugar, red pepper flakes, ginger, garlic cloves, and green onions. Pour 1/2 cup into a bowl, cover and refrigerate. Put the flank steak in a shallow ceramic or glass dish. Add the remaining marinade, cover, and refrigerate for 4 to 24 hours. Remove from the refrigerator 1 hour before grilling. Prepare a charcoal or gas grill for direct grilling over very high heat. Oil the grill grate. Remove the steak from the marinade, reserving the marinade, and grill, turning once, until done to your liking, about 4 minutes per side for medium-rare. Let the steak rest for 3 - 5 minutes. Strain the marinade into a saucepan and add the reserved 1/2 cup marinade, bring to a boil and whisk in the cornstarch-water mixture and cook until thickened. Thinly slice the steak across the grain. Serve right away with the sauce.
Grilled Pound Cake with Strawberry Sauce: Ingredients: 1 cup (2 sticks) unsalted butter, softened, plus more for the pan 2 cups unbleached all-purpose flour, plus more for flouring the pan 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 1 1/2 cups sugar 5 large eggs, at room temperature 1 tablespoon freshly grated lemon zest 1 tablespoon fresh lemon juice 1 tablespoon poppy seeds 4 cups strawberries, hulled and coarsely chopped 1/2 cup sugar 1 teaspoon fresh lemon juice Preheat the oven to 325 degrees Lightly butter a 9- by 5- by 3-inch loaf pan with butter. Coat the bottom and sides with flour and shake out the excess. In a medium bowl, sift together the flour, salt, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth. Beat in the eggs, one at a time, turning off the machine and scraping down the sides of the bowl once or twice. Add the lemon zest, lemon juice, and poppy seeds and mix on low speed to combine. Add the dry ingredients on low speed, beating until just blended. Transfer the batter to the prepared pan.
Bake until the cake is firm to the touch and beginning to pull away from the sides of the pan, about 1-1/4 hours. A cake tester inserted in the middle should come out clean. Cool the cake in the pan, upside-down on a rack for 15 minutes, then invert again so the top is up and finish cooling on the rack. Prepare a hot charcoal fire or preheat a gas grill to high. In a medium saucepan over medium heat, combine the strawberries, sugar and lemon juice. Bring to a boil, reduce the heat and simmer until slightly thickened, about 3 minutes. Transfer the strawberry mixture to a blender and puree until smooth. Put a fine-mesh sieve over a medium bowl and pass the sauce mixture through to remove any seeds. Let cool Slice the pound cake into 3/4-inch slices. Grill the pound cake until golden brown on each side, about 2 minutes per side. Divide among dessert plates, drizzle with strawberry sauce and serve.