- 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)
- Take a small-sized bowl and add lime juice, garlic, olive oil, yogurt, coriander, salt, cumin and pepper to it.
- Take a Ziploc bag and pour the sauce you just made in it.
- Take the remaining sauce and cover it.
- Open the Ziploc bag and add salmon to it.
- Make sure that salmon is properly covered.
- 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).
- You are required to preheat your grill to about medium level of heat.
- 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.
- 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).
- For garnishing use lemon wedges and herbs.
- While serving serve with the sauce you made in the very first step.
Chicken Parm balls (extra crispy)
- Vegetable or olive oil for deep frying
- About one pound chicken
- Half a small spoon of Italian seasoning
- One large-sized egg
- 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
- Take a large-sized pot and fill half of it with oil, attach the thermometer to its side.
- Turn the induction on and set the temperature at three hundred and fifty degrees.
- Take a medium-sized bowl and break an egg into it, add seasoning, panko, pepper, and salt to the bowl. Mix well.
- 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.
- Make a ball out of it by patting, take a baking sheet and keep all the meatballs on it.
- Take a bowl and add panko, salt, and parmesan to it, mix well.
- Time for a little tossing, toss the balls you just made in the mixture, once properly coated, remove the extrapankomixture and start frying
- 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.
- Serve with dipping.