I am a Whole Foods Ambassador – product is provided for my participation. Opinions are my own.
Summer is here and so is BBQ season! If you’re like our family, you make at least one meal a week – if not more – on your grill. We love eating on the back patio and enjoying some fresh air in the shade of the heat of summer. I try to eat very clean, so I’m picky about the meats I purchase and feed my family with. Whole Foods always has me covered with free range antibiotic free meats and fish, and organic cheeses and veggies. They make eating clean a piece of cake.
One of my recent favorites that I found on the Whole Foods website is this recipe for Salmon with Raspberry Vinagrette.
1 pint fresh or 10 ounces frozen and thawed raspberries
2 shallots, chopped
1/4 cup Dijon mustard
3/4 cup extra virgin olive oil
1/3 cup raspberry or white wine vinegar
Salt and pepper, to taste
4 (4-ounce) salmon fillets
Canola oil (optional)
Put raspberries, shallots and mustard into a food processor or blender. Purée until smooth. With the processor running, slowly add the olive oil and process until a smooth emulsion has formed, about 30 seconds, then for an additional 30 seconds. Add vinegar and process until well combined. Taste and season with salt and pepper. (If dressing is too thick, add a small amount of water or cranberry juice to thin to desired consistency.)
Lightly coat salmon with canola oil, then season with salt and pepper. Grill, bake or broil until just done, allowing about 10 minutes cooking time per inch of thickness. Warm 1/2 cup of the raspberry vinaigrette in a small non-reactive saucepan. (Save remaining for another use.) Arrange fillets on serving plates and spoon the warmed vinaigrette over the top.
It serves 4 and is high in protein, low in sugar, and contains the “good” fats your body needs! We have a side burner on our grill so it’s easy for us to warm the raspberry sauce while doing the grilling.
Whole Foods has some other grilling tips for you:
· Use direct heat for sausages, chops, steaks and hamburgers
· Start sausage off on high heat to get a really nice char on the outside, then move sausage to a cooler part of the grill to finish cooking through
· Chicken that is cooked enough will feel springy when pressed. If you’re uncertain, cut into the thickest part of one piece. The meat should still be juicy, but the juices should be clear, never reddish.
Fruits & Veggies:
· Use a light brushing of canola oil on vegetables and fruits to help prevent sticking. The use of a non-stick grate or foil packets lightly coated with oil can also be helpful; a delicious Italian dressing also makes a great marinade
· Some veggies (including artichokes, asparagus, beets, broccoli, carrots, parsnips, potatoes and winter squash) can be pre-cooked to shorten grilling time and ensure that the inside and outside cook evenly
Grilling is so easy, anyone can learn the basics. Between these tips and meats and veggies from Whole Foods, you’ll be a grill master in no time flat!
Want to win a $25 Whole Foods gift card to use towards your backyard BBQs? Enter here. Allow 4-6 weeks for delivery, open to US residents. Ends 7/17/15 at 11:59 MDT.