Go-To Recipes

By Jan D'Atri

This month I’m sharing a couple of flavorful recipes that have found a place in my ever-expanding “Go-To Recipes” file.

The first is a gorgeous, award-winning baked salmon dish slathered with a mixture of sun-dried tomatoes, garlic, herbs and olive oil. You’ll want to make a little extra for leftovers because the second recipe is for a beer and balsamic dressing that gets poured over a chilled salmon salad!

The baked salmon recipe is from Canadian Barbeque Champion David Veljacic, who had been barbequing competitively for eight years and capturing awards internationally for his salmon dish before taking the granddaddy of all barbecue prizes from the Kansas City Barbeque Society. The recipe is fantastic with fresh salmon either grilled or baked in the oven.

Then, I found the Beer and Balsamic Dressing in the Cooking with Alaskan Beer Cookbook. For years, the Alaskan Brewery in Juneau has been winning honors for their beer, and they finally decided to compile a cookbook with their favorite recipes that pair great food with their gold-medal brews. Give these a try and let me know what you think!
I’m always looking for simple and delicious dishes just like these, so if you have a recipe you’d like to share, send it my way! If there’s a family story or kitchen memory attached to it, that makes it even better.

Check out more recipes and cooking tips at the all-new www.jandatri.com!

Award-Winning Salmon

8 large cloves garlic, finely chopped
1 teaspoon salt
1/4 cup finely chopped fresh parsley
2 tablespoons minced sun-dried tomatoes
1/4 cup olive oil
1 1/2 lb. salmon fillet, boned

Sprinkle the garlic and salt in a shallow dish. Mash the garlic with the blade of a knife. (Jan’s note: I simply chopped the garlic on a cutting board, added the salt into the garlic and continued to chop until garlic and salt was incorporated and minced.)
In a small bowl, combine mashed garlic, parsley, tomatoes and oil, mixing well. Cover and refrigerate for 8 hours or overnight.

When ready to barbecue, cut two lengthwise slits in the salmon fillet with a sharp knife, dividing the surface of the fish into thirds. (Cut to the skin but not through it.)

Spread half the garlic mixture over the fillet and into the slits. Place the salmon, skin side down, on a greased grill rack. Cover the grill and cook over low heat for 10 to 15 minutes. Spread the remaining garlic mixture on the fish. Continue cooking, with the lid down, over medium heat for 15 minutes, or until fish flakes easily. Remove from the grill by inserting spatulas between the skin and the flesh, lifting the fillet, and leaving the skin on the grill. Serve the skinless, boneless fillet on a bed of fresh greens. Yields 4 servings.

Balsamic and Beer Salad Dressing

1/4 cup medium full-bodied beer, like Amber Ale, room temperature
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon fresh chopped basil, or dried
1/4 teaspoon lemon pepper
1/8 teaspoon salt

Place all ingredients in a mini blender, jar or salad cruet with a tight-fitting lid. Shake until well blended. Delicious when served over salad with chilled poached, grilled or baked salmon.