Summer grilling doesn't have to be harmful for your beach body. Eating light and easy grilled recipes with as many nutritious elements as possible is the solution. These delicious recipes are excellent for any occasion, whether you're planning a summer barbeque or simply enjoying the warm weather on a busy weeknight.
- Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash
Wild salmon is the most omega-3-rich and mercury-free fish on the market. Just swap out farmed salmon, which contains food dyes, for the real thing.
- Coconut oil, for the grill
- 2 cups garlic scapes
- 2 cups packed kale leaves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan or pecorino Romano cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 wild salmon fillets, skin intact (1 pound)
- 1 pound yellow squash, sliced into 1/4-inch strips
- Oil a grill with coconut oil and preheat the grill over high heat.
- Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
- Place the salmon on the grill, flesh side down, and grill for 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
- Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon for 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.
- Grilled Summer Squash and Red Onion with Feta
This recipe is based on the escabèche technique, in which cooked fish and meat is preserved in an acidic liquid; it is cooked first, then marinated.
- ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
- 1 garlic clove, finely grated
- ¼ cup white wine vinegar
- 4 medium summer squash and/or zucchini, cut lengthwise ¼" thick
- 1 medium red onion, cut through root end into 8 wedges
- 2 bay leaves
- Kosher salt, freshly ground pepper
- 8oz. feta, crumbled into large pieces
- 4banana peppers from a jar, thinly sliced crosswise
- Generous pinch of crushed red pepper flakes
- Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in a small bowl to combine; set marinade aside.
- Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
- Arrange squash and onion on a grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on the second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to the baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to the baking sheet.
- Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.
- Hot Shot Grilled Salmon
Salmon fillets are given a spicy Sriracha coating in this dish, which makes them even more scrumptious.
- 1 c. sriracha
- Juice of 2 lemons
- 1/4 c. honey
- 4 6-oz. skin-on salmon fillets
- Chopped fresh chives, for garnish
- Make Marinade: In a large bowl, whisk together Sriracha, lemon juice and honey. Reserve 1/2 cup marinade for basting salmon after grilling.
- Add salmon to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator, 3 hours, or up to overnight.
- When ready to grill, heat the grill to high. Oil grates and add salmon, then baste with marinade and grill until cooked through, 5 minutes per side.
- Baste with reserved marinade and garnish with chives.
- Grilled Pork With Arugula-and-Grape Salad
This recipe is very easy to make and has a lot of flavor.
- 1 medium shallot, finely chopped
- 2 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 4 5-ounce boneless pork chops
- 3/4 cup red seedless grapes, halved
- 4 heaping cups baby arugula
- 1/2 cup crumbled gorgonzola or other blue cheese
- Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
- Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
- Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
- Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.
- Triple Tomato Flatbread
Easy-to-make, light to eat, ideal for hot Summer afternoons!
- 1 tube (13.8 ounces) refrigerated pizza crust
- Cooking spray
- 3 plum tomatoes, finely chopped (about 2 cups)
- 1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
- 2 tablespoons olive oil
- 1 tablespoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Asiago cheese
- 2 cups yellow and/or red cherry tomatoes, halved
- Unroll and press dough into a 15x10-in. rectangle. Transfer dough to an 18x12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
- Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until the second side begins to brown.
- Remove from the grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.