Seafood Showdown: Salmon & Shrimp Spectacular!

Serves: 8 to 10  | Prep time: 20 minutes  | Grilling time: 25 to 35 minutes    

Ingredients 

• 1 large salmon fillet (with skin), 2 ½ to 3 pounds, about 16 inches long and ¾ inch thick 
•  ½ teaspoon kosher salt
•  ¼ teaspoon freshly ground black pepper 
• 1 untreated cedar plank (about 16 inches by 8 inches and at least ¾ inch thick), submerged in water for at least 1 hour 

Dressing  

• 2 tablespoons fresh lime juice 
• 2 tablespoons rice vinegar
• 2 tablespoons Dijon mustard 
• 2 tablespoons honey 
• 2 tablespoons minced fresh chives
• 1 teaspoon kosher salt 
• ½ teaspoon granulated garlic 
• ½ teaspoon freshly ground black pepper 
• ¼ teaspoon ground cayenne pepper   
• ¼ cup extra virgin olive oil   
• Optional sliced jalapeños

Instructions 

1. To make the dressing: In a bowl, combine the dressing ingredients except the oil. Mix until well blended. Slowly pour in the oil to make a smooth dressing wile whisking to make a smooth dressing. 
2.  Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour the dressing over the flesh and use a brush to distribute it evenly. 

1. Remove the soaked plank from the water and immediately place it over Direct High heat until the edges start to smoke and char, 3 to 10 minutes (watch carefully so it doesn't flame). Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface.

Serves: 6-8 | Prep time: 20 minutes, plus 30-40 minutes for risotto | Grilling time: 6-8 minutes|

Ingredients

• 1-pound asparagus
• Extra-virgin olive oil

Risotto

• 6 cups low sodium chicken broth
• 3 tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• ½ cup finely chopped yellow onion
• 1 teaspoon kosher salt
• 2 cups Arborio rice
• ½ dry white wine
• ½ cup finely grated Parmigiano-Reggiano Cheese, divided
• 1 tablespoon finely grated lemon zest
• ¼ cup fresh lemon juice
• 2 tablespoons finely chopped fresh Italian parsley leaves
• 1 tablespoon finely chopped fresh mint leaves
• Freshly ground pepper 

Instructions

1. Prepare the grill for direct cooking over medium heat (350°- 450° F).
2. Remove and discard the tough bottoms of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness. Place the asparagus on a plate and drizzle with oil, turning to coat. Season with salt.
3. Grill asparagus (perpendicular to the bars on the cooking grate) over direct medium heat, with the lid closed, until browned in spots and crisp-tender, 6 to 8 minutes, turning occasionally. When asparagus are cool enough to handle cut to 1-inch pieces and set aside. 
4. In a medium sauce pan over high heat, bring the broth to a simmer. Keep warm.   
5. In a large saucepan over medium heat, melt 2 tablespoons of the butter with the oil. Add onion and ½ teaspoon of salt. Sauté until the onion is softened but not browned, 3 to 4 minutes. Add the rice and cook until the grains are coated with the butter mixture and turn opaque, about 2 minutes, stirring frequently. Add the wine and stir until evaporated, about 1 minute. Add 1 cup of warm broth. Simmer until rice has absorbed nearly all the liquid, stirring occasionally. Add the remaining broth ½ cup at a time, stirring until nearly all of the liquid is absorbed before adding the next addition, 25 to 30 minutes in all. At this point the risotto should be creamy and the grains should be plump and tender, yet firm to the bite.
6. Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, ¼ cup of the cheese, the lemon zest and juice, and the remaining ½ teaspoon salt. Fold in the asparagus, parsley, and mint and season with pepper. Divide the risotto among serving bowls, garnish with the remaining ¼ cup cheese, and serve immediately.

Serves: 4 | Prep Time: 20 minutes | Marinating Time: 15 minutes | Grilling Time: 3 to 5 minutes | Special Equipment: Bamboo Skewers soaked for 30 minutes in water

Ingredients

Marinade

• 3 medium garlic cloves
• 2 tablespoons fresh ginger chopped
• Lime zest (of 1 lime)
• Lime juice (of 1 lime)
• 1 lime

• 1 teaspoons granulated sugar
• 2 teaspoons chili powder
• 1 teaspoon dried chili flakes
• ½ teaspoon ground cumin
• 2 tablespoons vegetable oil
• 1 teaspoons kosher salt
• ½ teaspoon black pepper
• Sweet Thai Chili Sauce
• 16 Shrimp (21-25 size), peeled and deveined with tails left on

Instructions

1. Soak the bamboo skewers in water for at least 30 minutes
2. Preheat the grill for direct cooking over high heat at 400 – 425°F
3. Transfer all the ingredients with the exception of the chili sauce to a metal bowl and whisk together, add the shrimp and toss to evenly coat. Set the marinating shrimp aside for at least 15-20 minutes.
4. Remove the shrimp from the marinade and discard the marinade. Thread the shrimp onto the skewers. Brush the cooking grates clean. Place the skewers of shrimp over direct heat on the grill then baste with the thai chili sauce and grill for 3-4 minutes. Flip the skewers over and grill the other side for 3-4 minutes while basting the with more chili sauce.
5. Remove the shrimp skewers, squeeze fresh lime juice over shrimp and serve immediately

Serves: 4-6 | Prep time: 15-20 minutes | Grilling time: 20-30 minutes

Ingredients 

• 2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
• 1/4 cup white sugar
• 3/4 cup all purpose flour
• 1 tablespoon fresh lemon juice
• 1 cup old-fashioned oats
• 2/3 cup (packed) golden brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground all spice
• 1/4 teaspoon salt
• 1/4 lb of chilled unsalted butter, diced

Instructions 

Prepare the grill for indirect cooking over medium-high heat (375 to 400 F). Using the ‘MOM’ method. 

In a large bowl combine the berries, 1/4 cup of sugar, 1/4 cup of flour and lemon juice; toss to ensure everything is mixed evenly. Once mixed, transfer the berry mixture into a 9-inch diameter cast iron pan / baking dish and flatten out the mixture covering the entire bottom.

In another large bowl combine the 1 cup of oats, 2/3 cup of brown sugar, 1 tsp of cinnamon, 1/4 tsp of all spice, 1/4 tsp of salt and mix thoroughly. Add the diced butter and rub the butter into the flour/oat mixture until the topping holds together in small clumps.

Sprinkle evenly over the berry mixture.

Bake the crisp until the berry mixture bubbles around the edges and the topping golden brown; approximately 20-30 minutes. Once finished let stand for 15 minutes and serve warm or at room temperatures.