Dinner Time

President Obama is giving his State of the Union Address right now. I am not fan of politics but I should listen to his speech to know what's going on about our economy. Anyway let me blog for little bit then I will go back to his speech. Here are the two recipes that I got from Food Network. I just followed the directions and added some honey for the salmon marinade and it turned out so good. My family enjoyed our food tonight. I will definitely try this again. I love the salmon, it so yummy!


Grilled Vegetables
Recipe courtesy Giada De Laurentiis


Ingredients
* 3 red bell peppers, seeded and halved
* 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
* 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
* 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
* 12 cremini mushrooms
* 1 bunch (1-pound) asparagus, trimmed
* 12 green onions, roots cut off
* 1/4 cup plus 2 tablespoons olive oil
* Salt and freshly ground black pepper
* 3 tablespoons balsamic vinegar
* 2 garlic cloves, minced
* 1 teaspoon chopped fresh Italian parsley leaves
* 1 teaspoon chopped fresh basil leaves
* 1/2 teaspoon finely chopped fresh rosemary leaves

Directions
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.



Asian Grilled Salmon
Recipe by Barefoot Contessa


Ingredients
1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
* 2 tablespoons Dijon mustard
* 3 tablespoons good soy sauce
* 6 tablespoons good olive oil
* 1/2 teaspoon minced garlic

Directions
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

source: foodnetwork