Grilling Recipes from Spark
As summer heats up, so do our grills. Spark was founded by Sanitas member Ben West right here in Boulder. Spark is a new kind of grill that has received all kinds of accolades by the press and chefs alike. I have one and I love it. You can check out more about it below and I’ve included some of their grilling recipes. Ben is offering $100 off a Spark grill, simply text 833-223-6380 for your coupon. You can learn more about their grills here. Check out a few of Ben’s favorite recipes.
Dijon-Crusted Grilled Wild Salmon
With fresh dill and lemon pepper
Serves 4
1 bunch of fresh dill, washed
1 lb of wild caught salmon, deboned, cut into 4 equal pieces
3 tablespoons of whole grain Dijon mustard
2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon coarsely ground pepper
2 lemons
Remove the dill fronds from the stems. Roughly chop ½ cup of the fronds and add to a bowl with the mustard, olive oil, salt, pepper and the zest of 1 lemon. Mix well into a paste.
Coat the top of the salmon with the paste and let sit in the refrigerator for 30 minutes.
Preheat the grill to 500 degrees and oil the grates with a high heat cooking oil.
Cook the salmon, skin side down, 6-8 minutes until the skin easily releases from the grates, the salmon starts to become opaque, and the top is warm to the touch. Salmon will be cooked to medium using this timing.
Serve with lemon wedges and garnish with extra fresh dill fronds.
Grilled Ginger Sesame Chicken
with fresh herbs, cucumbers, and forbidden black rice
Serves 4
Ingredients:
3⁄4 cup soy sauce
3 peeled and crushed garlic cloves
2 tablespoons freshly grated ginger
4 scallions, roughly chopped
3 tablespoons toasted sesame oil
1 tablespoon red pepper flakes
1⁄4 cup rice wine vinegar, unseasoned
4 chicken breasts or 8 thighs, boneless and skinless
2 cups forbidden black rice
1 English cucumber
1 bunch fresh basil
1 bunch fresh mint
1 bunch fresh cilantro
Make ahead:
To make the marinade, combine soy sauce, garlic, ginger, scallions, sesame oil, red pepper flakes and vinegar in a bowl. Reserve 1⁄4 cup to use as a sauce when plating.
In a sealed container or ziplock bag combine the chicken and remaining marinade.
Marinate for 30 minutes covered on the counter or in the fridge overnight. Bring to room temperature before cooking.
When ready to cook:
Heat the grill to 500°F and oil the grates with a high heat cooking oil. Place the chicken on the grill and cook for about 20 minutes, flipping over halfway through. Check for an internal temperature of 165°F. Remove to a plate and tent with foil while you prepare the other ingredients.
Meanwhile, cook your rice per the package instructions.
Slice the cucumbers into spears, wash herbs well and pinch leaves from stems.
Plate the chicken with a scoop of rice, garnish with cucumber slices, fresh herbs, and a drizzle of reserved marinade as a sauce.