Summer is here: time to move cooking to the great outdoors. Try these fabulous easy recipes courtesy of Rachael Perron, Kowalski’s Markets culinary director.
Kowalski’s Cedar Plank Grilled Salmon
Serves 8
Ingredients:
1/4 cup balsamic vinegar
1 Tbsp. honey
1 Tbsp. sugar
2 tsp. soy sauce
Extra virgin olive oil
2 lbs. skin-on salmon fillet(s)
Kosher salt and coarse ground black pepper, to taste
Lemon wedges
To Make
Soak cedar plank(s) in water 2–6 hrs. Combine vinegar, honey, sugar and soy sauce in a small saucepan over medium-high heat; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until reduced to about 1/4 cup (about 10 min.); skim off foam. Remove sauce from heat and cool to room temperature; set aside. Dry plank; coat surface lightly with oil. Heat plank on grill 5 min. Season salmon with salt and pepper; transfer to plank. Grill fish over medium heat until flaky and fillet measures 125° (10-15 min. depending on thickness of fish); extinguish flames with a spray bottle. Transfer salmon to a platter, leaving skin behind; squeeze with lemon. Drizzle warm fish with balsamic sauce; serve immediately.
Good to Know: Find cedar grilling planks in Kowalski’s meat department.
Ginger-Soy Marinated Grilled Flank Steak
Serves 6
Ingredients
6 cloves garlic, finely minced
1 Tbsp. minced fresh ginger
1 bunch green onion, trimmed and sliced diagonally in 2-3” pieces
2 Tbsp. dark sesame oil
1/4 cup low-sodium soy sauce
1/2 cup dry red wine
2 1/2 lb. flank steak, trimmed
To Make
In a medium bowl, whisk together ingredients through wine. Pour marinade over steak in a large zipper-closure food storage bag and allow to marinate 3 hrs. to overnight. Remove steak from marinade and allow to come to room temperature; reserve marinade. Preheat grill or broiler to high; grill or broil 4–5 min. per side until steak reaches desired doneness, basting every 2 min. with reserved marinade. Allow steak to rest 10 min. while boiling the remaining marinade. Slice steak thinly on the diagonal and pour hot sauce on top; serve immediately.
Best Grilled Chicken
Ingredients
Bone-in, skin-on chicken pieces
Prepared poultry brine, packaged or homemade (see below)
Canola or olive oil
Fresh ground black pepper, to taste
Dry rub (optional)
Deep disposable foil pan (approx. 7x12x3”)
Sauce or glaze (optional)
To Make
Submerge chicken in brine; cover and let soak in the refrigerator (20 min. up to 1 hr.). Pat chicken thoroughly dry with paper towels. Very lightly brush chicken with oil; season with pepper. If desired, sprinkle chicken with rub. Preheat both sides of grill to high. Cook chicken skin-side-down on hot side of grill with cover down until dark grill marks form and chicken releases easily from the grates (about 4 min.); turn and cook 4–5 min. more on next side until dark as well (turn legs and wings more to brown all sides).
Turn one side of grill off (or move coals to one side). Move all of the chicken to the unlit side of the grill, as close to the heated side as possible but not directly over the flame (chicken pieces may touch; place ends of drumsticks and thin sides of breasts on top of thicker pieces to prevent overcooking). Place foil pan over both the chicken AND the hot side of the grill to create a gentle convective heat over the chicken. Cook chicken, turning occasionally, until it reaches 160° (20–25 min.). Remove from heat. If desired, toss hot chicken with sauce or glaze. Cover with foil and let stand 5–10 min. (chicken should reach 165° during this rest) before serving.
Good to Know: Make a brine by combining 2 qts. water with 1/3 cup each kosher salt and sugar. You can warm some of the water to help dissolve the salt and sugar, but be sure to completely chill brine before using it.
