Recipes

Savory, Summer

RecipesCourtesy of the Sioux Falls Food Co-op

Grilled Marinated Zucchini

Ingredients • 1 pound zucchini • 2 tablespoons olive oil • 2 tablespoons minced garlic • Zest from 1 lemon • 2 tablespoons lemon juice

Preparation 1. Remove the ends from the zucchini and slice them lengthwise into halves or thirds. 2. In a small bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, vinegar and spices. Place the zucchini in a large dish or on a rimmed sheet pan and pour the marinade over the zucchini. Let sit for 30 minutes or more, stirring occasionally. 3. Preheat grill to medium-high heat. Grill the zucchini slices for 3 to 4 minutes on each side, basting with any remaining marinade when flipping. Serve warm. • 1 tablespoon red wine vinegar • 1 teaspoon dried oregano • Salt and black pepper to taste • 1/4 teaspoon crushed red pepper flakes (optional)

Grilled Salmon with Blueberry Salsa

Ingredients • 4 4-ounce salmon fillets • 1/2 tsp chipotle pepper powder • 1 T olive oil • Pinch of salt • 1 C fresh blueberries • 1 large jalapeño pepper, finely chopped • 2 tsp finely chopped red onion • 1/4 C chopped cilantro • 1 T lime juice • 1/4 tsp salt

Preparation 1. Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand. 2. In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice. 3. When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farmraised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot.