You are really going to love this exciting and vibrant new way to use salmon. It’s dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 2 Yield:2 servings
6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions – white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves (Optional)
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
I didn’t have any in the garden, but a little fresh tarragon is great in this too.
Per Serving: 605 calories; protein 56.6g; carbohydrates 20.2g; fat 33.1g; cholesterol 140.8mg; sodium 754.8mg. Full Nutrition
Grilled Salmon with Bacon and Corn Relish
Im going to be serving an assortment of Banh mi for the adults attending my kids bday party. What should I serve on the side? has to be really easy as I’ll have a house full of out of town guests-prefer something prepared night before. Even considering purchasing frozen potstickers and making dipping sauce.
The banh mi IS a pretty filling sandwich. Its heritage is partly French, so it is appropriate for Euro-centric accompaniments. I’d have potato salad or macaroni salad. Not coleslaw since the sandwich has carrot/daikon slaw
It’s undeniable. Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to love?! We love this version because it requires minimal ingredients but still packs a powerful punch of flavor. Don’t sleep on it, people!
Made this? Let us know how it went in the comment section below!
YIELDS: 2 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 40 MINS
- 10 oz. pork tenderloin
- 6 tbsp. hoisin sauce, divided
- 6 tbsp. rice wine vinegar, divided
- 2 garlic cloves, grated
- 2 tbsp. fish sauce
- 1 medium carrot, thinly sliced
- 1 medium daikon radish, thinly sliced
- 1 tsp. kosher salt
- 2 tbsp. vegetable oil
- 12-inch baguette, sliced in half lengthwise
- 1/4 c. mayonnaise
- 1/2 c. cilantro leaves and tender stems
- Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
- Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
- Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.
- Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.
This recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory. I fell in love with dish in eighth grade—it made me feel grown up and sophisticated. Twenty something years later, I still find the salad delicious. It’s sweet, savory, refreshing, and extremely crunchy. (I’m a huge sucker for iceberg lettuce.)
The History of Chinese Chicken Salad
The exact origin of “Chinese Chicken Salad” is unknown. However, legend has it that it was invented in the 1960s at Madam Wu’s in Los Angeles because Cary Grant requested it. Sunset magazine published a recipe in 1970, and Wolfgang Puck created his own version of it in the 80’s.
The salad itself is much more American than it is Chinese. In her book, The Seventh Daughter: My Culinary Journey From Beijing To San Francisco, chef Cecilia Chang says, “In China, lettuce was imported and rare and salads were things that were pickled.” Because my recipe is based on a American chains version of a very American dish, I decided to change the name to more accurately describe what it is: a crunchy salad with chicken and mandarin oranges.
The Crunch Factor
Many restaurant versions of the dish, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a block of broken up ramen—the cheap, dried stuff, not the fresh noodles that come refrigerated. Broken up, the crunchy, wavy noodles act as croutons. The almonds can be easily swapped for cashews or roasted peanuts.
Leftover rotisserie chicken works wonderfully for this recipe, but if you have chicken breasts on hand, follow our easy guide to poaching chicken.
I’m a sucker for the syrupy sweetness you get from a can of mandarin oranges. But fresh mandarin oranges (aka clementines) will add the perfect pop of brightness to your salad.
YIELDS: 8 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 20 MINS
FOR THE SALAD
- 3 c. finely chopped romaine or iceberg lettuce
- 2 c. shredded red cabbage
- 2 c. shredded chicken
- 1/2 c. jarred mandarin oranges, drained
- 1 instant ramen packet, crushed (flavor packet discarded)
- 1/2 c. shredded carrot
- 1/3 c. sliced green onions
- 1/4 c. sliced almonds
FOR THE DRESSING
- 3 tbsp. rice wine vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. hoisin sauce
- 2 tbsp. soy sauce
- 1 tsp. minced ginger
- 1 clove garlic, minced
- 1/4 c. vegetable oil
- Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
- Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
- Before serving, drizzle dressing over salad and toss to combine.
Crunchy Mandarin Orange-Chicken Salad
S’mores always remind me of summers spent camping out under the stars, but I could honestly eat that perfect combination of gooey marshmallow and melted chocolate all year! I brought back my homemade porg marshmallows to show you how to turn them into an un-porg-etably delicious treat.
Homemade marshmallows can seem intimidating at first, but the secret to getting them smooth and the right shape is just a little water. Once you get the first few piped the rest of your batch will be a breeze! Add chocolate and your favorite graham crackers, and you’ll definitely want s’more of these cute s’mores!
Baking & Spices
1 Icing fitted with a, Black small
1 Orange and grey/silver sanding sugar
1 1/2 tsp Vanilla extract
12 Chocolate graham crackers
1/4 cup Candy melts, orange
1 envelope Gelatin, unflavored
24 Nonpareils, black jumbo
All cutting should be done by an adult.
1. Download, print, and cut out porg template.
2. Melt the orange candy melts by heating in the microwave in 30-second intervals at 50% power until smooth, stirring between each set. You can add a teaspoon of vegetable oil if they are lumpy once completely melted.
3. Place the porg template under a piece of wax paper, and use a toothpick to draw the feet with the orange melts. Set aside to harden.
4. Prep your sanding sugars by placing a little of the orange, and a little of the grey sugars into separate small zip-top bags. Cut a tiny corner off of each and set aside.
5. Prep 2 piping bags by fitting one with a large round tip, and the other with a 1/2″ round tip. Lay a piece of wax paper over a baking sheet. Combine the marshmallow coating ingredients in a bowl, and lightly sift the powder over the wax paper. Set aside.
6. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.
7. In a small saucepan, combine the sugar, 1/4 cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves. Then turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.
8. With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.
9. Transfer the marshmallow to the 2 prepared piping bags. You can place the porg template underneath the wax paper, on your baking sheet that you’ve prepared with coating powder, as a guide.
10. Using the bag with the 1/2″ tip, pipe a large circle for the body, and then a smaller one on top for the head. Use the other piping bag fitted with the smaller round tip to make the wings. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before the marshmallow begins to set, so only pipe 2 at a time, and then add the decorations.
11. To decorate, start with the orange sugar, and carefully pour it in a pattern that replicates the look of the porgs. Then pour the grey sugar over the wings, edges of the body, and top of the head of each porg.
12. Add a nonpareil to each side of the face for the eyes, placing them just over the orange sugar, and then place 2 of the candy melt feet at the bottom.
13. Allow the marshmallows to set, uncovered, for at least 7 hours, or overnight before adding the decorating icing.
14. Use decorating icing to pipe the mouths and nostrils onto the porgs. Carefully unpeel the marshmallows from your baking sheet. You can lightly coat any sticky areas with the marshmallow coating mixture.
15. When you are ready to turn them into s’mores, break your graham crackers in half. Place 1 half on a plate and top it with a porg. Heat in the microwave for 5-7 seconds, then add the chocolate square and the other half of your graham cracker. (Extra marshmallows can be stored in an airtight container for up to a month.)
Want to Have S’more of These Porg S’mores
These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.
Made this? Let us know how it went in the comment section below!
YIELDS: 4 – 6 SERVINGS PREP TIME: 0 HOURS 25 MINS TOTAL TIME: 1 HOUR 0 MINS
FOR THE SEASONING MIX
2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne
FOR THE FRIES AND STEAK
1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
FOR THE CHEESE SAUCE
3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
1 1/2 tbsp. lime juice
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream
1. Make the seasoning mix: Mix all ingredients in a small bowl.
2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.
3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.
4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.
5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.