Thursday, July 7, 2011

Hello, Siriracha!

I went to the store this evening knowing that I wanted salmon for dinner. What I didn't know though, is that I would stumble upon the perfect marriage of herbs, heat and barbecue!
It was a meal where modestly to say the least every bite caused the eyes to close for a moment so that the tongue could have a moment of peace to absorb the flavors without being disturbed by the world beyond the table.

Siriracha, introduced to me by my sister, and as she likes to call it "Cock Sauce" is a wonder of the world. Forget the ketchup, this takes burgers to a whole new level! And, get your mind out of the gutter by the way, the pet name comes from the rooster on the bottle...

Below are the recipes from this evenings dinner and it was very simple! So simple in fact, that I've already washed the dishes and tomorrow mornings coffee is set to brew! A wonderful plan to get it to the table in an hour is to get the barley and water started. Get the grill going. Then get the chopped items in the salad combined, whisk the dressing and pour over the chopped ingredients and place in the fridge to chill a bit. Combine the sauce for the salmon. Throw the fillets on the grill. Drain the barley and toss with the salad. Throw some asparagus on the grill if you like. And taadaa everything is finished!

Chili-Barbecue Grilled Salmon

1-1/2 pounds salmon fillets
1/4 cup barbecue sauce
2 tablespoons fresh orange juice
1 tablespoon Sriracha hot chili sauce

Pat salmon fillets dry. Combine the remaining three ingrediets. Pour half of the mixture over the fillets and spread with a spoon. Place on the grill skin side down. Grill, covered, over medium heat for 8-12 minutes or until fish flakes easily with a fork, basting with remaining sauce. 4 servings.

Minted Barley Salad

1 cup medium pearl barley
3 cups water
1 sweet red pepper, chopped
2 green onions, sliced
1/2 cup minced fresh cilantro
1-1/2 tablespoons minced fresh mint
1/4 cup canola oil
2 tablespoons fresh orange juice
1 garlic clove minced
Kosher salt and pepper to taste

In a large saucepan, combine barley and water. Bring to a boil. Reduce heat and simmer, covered, for 45-50 minutes or until tender. Drain.

In a large bowl, combine the red pepper, onions, cilantro and mint. Whisk the oil, juice, garlic and season with salt and pepper. Add barley and dressing to red pepper mixture and toss to coat. Serve chilled or at room temperature. 6 servings.

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