Moroccan Grilled Salmon 

Ingredients 

  • lemon wedges  
  • One big spoon of olive oil 
  • Lime juice 
  • Half a cup of plain yogurt 
  • Oil for grilling (you can use any oil for this) 
  • smashed garlic cloves (two or three) 
  • One and a half small spoons of grounded coriander 
  • One and a half small spoons of grounded cumin 
  • salt and pepper (according to taste) 
  • Four to six ounces of center-cut and skinless salmon 
  • One-fourth of a cup of fresh and chopped cilantro (instead of cilantro you can also use parsley) 

Directions- 

  1. Take a small-sized bowl and add lime juice, garlic, olive oil, yogurt, coriander, salt, cumin and pepper to it.
  2. Take a Ziploc bag and pour the sauce you just made in it.
  3. Take the remaining sauce and cover it.
  4. Open the Ziploc bag and add salmon to it.
  5. Make sure that salmon is properly covered.
  6. Time for refrigerating, keep the bag in your freezer for about thirty to forty minutes (do not forget to turn the bag once in a while).
  7. You are required to preheat your grill to about medium level of heat.
  8. Take the Ziploc bag out of your freezer, take the salmon out of the bag and remove the extra marinade with the help of a paper towel.
  9. Oil your grill, when the temperature is right, add salmon to it, turning once or twice, make sure that it is properly cooked ( the outside needs to be brown in color).
  10. For garnishing use lemon wedges and herbs. 
  11. While serving serve with the sauce you made in the very first step.

Chicken Parm balls (extra crispy) 

Ingredients 

  • Vegetable or olive oil for deep frying 
  • About one pound chicken  
  • Half a small spoon of Italian seasoning  
  • One large-sized egg 
  • Panko 
  • Salt and black pepper   
  • Fifteen 1/2-inch cubes part-skim mozzarella (from 1 pound piece of mozzarella)   
  • Two big spoons of Grated Parmesan   
  • dipping ( you can opt for marinara sauce) 

Note-You would require a thermometer for this recipe 

Directions- 

  1. Take a large-sized pot and fill half of it with oil, attach the thermometer to its side.
  2. Turn the induction on and set the temperature at three hundred and fifty degrees.
  3. Take a medium-sized bowl and break an egg into it, add seasoning, panko, pepper, and salt to the bowl. Mix well.
  4. Take two big spoons of the mixture you made in step three and make a circle out of the mixture, take a cube of mozzarella and put it in your circle’s center.
  5. Make a ball out of it by patting, take a baking sheet and keep all the meatballs on it.
  6. Take a bowl and add panko, salt, and parmesan to it, mix well.
  7. Time for a little tossing, toss the balls you just made in the mixture, once properly coated, remove the extrapankomixture and start frying 
  8. Don’t fry all the balls together, keep the level of heat at medium,fry each and every ball for about six to eight minutes. 
  9. Serve with dipping.

 

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