Who loves Salmon? I simply love it especially made this way. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared.

I really try to make fish and serve it to my family at least once a week. One tip though, always get salmon that is Wild caught, opposed to getting the one that is farm raised.

You would think that they taste the same, and you are getting identical nutrition, but no, there is a difference.

Do not get me wrong, I bought a farm-raised salmon many times, but I try to get wild caught when it is avalable to me.

Atlantic salmon and Pacific salmon look similar on the outside. But between species and even within the same species, each type of salmon can have different flavors, textures, and flesh color.

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Again depends on my availability, I switch between Atlantic and Pacific Salmon. Now, if the salmon is frozen, try to defrost it. For quick-thawing, place frozen package in cool water for approximately 20 minutes. Once deforsted, immediately cook or refrigerate.

If you try this recipe or another from my website, please tag me on social media, preferably Instagram @sandraseasycooking using hashtag #sandraseasycooking so I could see all your creations and share with everyone else. Thank you so much for all your support!

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Lemon Herb Grilled Salmon

Course Grilling, Main Course

Cuisine Mediterranean

Keyword grill, seafood, salmon, dinner,

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 1/2 pounds Salmon with skin
• 1/2 tablespoon Lemon Zest
• 1 tablespoon Lemon Juice
• 1 tablespoon unsalted Butter
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Ground Black Pepper
• 2 teaspoons Freshly Chopped Dill
• 1 teaspoon Freshly Chopped Parsley
• Lemon slices for the garnish
• Wood pellets: MESQUITE or HICKORY

Instructions

1. When ready to cook, set the temperature to 325F and preheat, lid closed for 15 minutes.
2. Combine the lemon zest, lemon juice, softened unsalted butter, dill, parsley, sea salt, and ground black pepper.
3. Generously slather the top of the salmon fillet with the mixture and top with a slice of lemon. You may allow marinating for about 10 minutes or so to absorb the mixture.
4. Place the salmon fillets on the hot grill grate, skin-side facing down.
5. Cook for 20 to 25 minutes, until it reaches an internal temperature of 145F and flakes easily, or until the salmon is cooked to your preferred taste.

   Serve with Lemon slices and perhaps garlic-butter dip

Recipe Notes

How long do you cook salmon in the oven?

• It will depend on the size and the thickness of your salmon, of course. If your filet is thick I’d say about 25 minutes in the oven at 400ºF. But it has a normal size I would say about 15 minutes or until salmon flakes easily with a fork.

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There is always that one dish that stands out each year for me, and I have felt that this one was it!

I dream of food probably on a nightly basis, and when I woke up that one morning all I could taste was delicious grilled corn on the cob with all the flavors to hit the right spots, or shall I say the taste that has sweet, savory, spicy, sour and a smoky flavor packed all in one satisfactory bite.

I must say, that I love Mexican grilled corn on the cob, even if I didn’t grow up eating it this way, you really learn to love and appreciate certain foods that your surroundings come to offer you.

However, I wanted to bring the taste of the world simultaneously. So I made kinda fusion corn that blends all the flavors beautifully together. This corn has the delicious influence of Mexico, Thailand, and Italy.

I used as a topping: Olive oil based mayonnaise, together with Sriracha sauce, chipotle powder, all mixed with an aromatic zing that zest of lime gives you and of course, citrusy lime juice.

It is a fabulous mix, indeed. Then, I sprinkled corn with grated Parmesan cheese and garnished with Italian flat leaf parsley and added a little more Lime zest. The balance of flavors was simply incredible!

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Grilled Corn on the Cob with Husks

with Mayo-Sriracha Sauce

Course Party Food, Side Dish

Cuisine American

Keyword side dish, grilled

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 6 Corns  -or use as many as you want
• Water for soaking the corn

Sauce:

• 1/2 cup Olive Oil Mayo read NOTES*
• 1/2 tbsp. Sriracha
• 1/4 tsp. Chipotle powder or chili powder
• Lime zest from 1/2 medium lime
• Lime Juice from 1 lime

Corn Topping:

• Sauce
• Grated Parmesan Cheese
• Chipotle powder
• Chopped Parsley or Cilantro, or chives/scallions
• Serve with lime wedges

Instructions

1. Preheat well-oiled charcoal or gas grill to medium-high. Use whatever grill you have. I used a charcoal grill. Also, I grease the grate with hickory smoked bacon, instead of oil. It makes a huge difference when you grill. (If you do not eat bacon, use chicken skin or oil).
2. Take few husks off the corn, leaving maybe 2-3 layers. Fill the pot with water/or big enough dish and soak the corn for 15 minutes. This will keep the corn moist enough through the grilling.
3. Make the sauce, by mixing everything together. Cover it, and place in the fridge until ready to be used.
4. Cook corn with husks for 15 minutes, turning every 5-7 minutes, so it cooks/OR steams evenly on parts under the husk. Remove from the grill, peel back the husk and return the corn to mark and lightly char the corn on all sides, turning as needed for 5 more minutes. I like mine chard, so I cooked mine longer.
5. Brush the sauce on the corn. You can dip the whole corn in the cheese, or sprinkle one side and use cheese as needed, as well as the sauce. Garnish with parsley (or cilantro/scallions/chives), little lime zest and serve it with lime veggies, cheese, and sauce.

Recipe Notes

If you do not eat mayo made with eggs, you can try Eggless mayo such as “Just Mayo, ” which I tried and it tastes fantastic, or Nasoya Vegan-Nayonaise (I didn’t try that one though, if you did, please let us know how it tastes). You CAN make this without the husk. I’d boil the corn in salted water just for a minute or two, before placing it on the grill grate. If you don’t have lime, you can certainly use lemons. As I said, you can use cilantro or chives or scallions instead of the parsley. I made more sauce because it is spicy and delicious, and so good to brush more as you’re eating. It stores well in the lidded container and you can keep it in the fridge for a few days. I loved dipping my chicken strips in the sauce, too.

Bulgogi is “ONE” of my favorite Korean dishes. It is really hard for me to pick a favorite among many tasty dishes to pick one. However, my love for grilled food is well known.

Even when I am fullest I will still eat it, or at least taste it! 
I get quite a few requests not only for bulgogi but for other Korean dishes too. Since the last request was just a few days ago, I thought to actually make one of a popular fusion kind of sandwiches that includes bulgogi. 

Bulgogi is available in all Korean restaurants, however, it is also very simple to make at home, too. Bulgogi in literal translation means “bul” fire and “gogi” meat, so it refers to “cooking the meat on fire” or “over open flames”. It is, of course, cooking technique or better-said barbecue.

It has a very long history. Originally, bulgogi was known as “maek–jeok“, meaning that the beef being grilled on a skewer. “Neo-biani”, meaning “thinly spread” meat and was traditionally prepared especially for the wealthy and the nobility class.

One of the things that I love is learning about history and food from many different countries. Now, I know history can be rewritten, but when it comes to food, usually it is carried from generation to generation.

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Many of you know that bulgogi is eaten with leafy veggies, rice and/or other side dishes (banchan), but it also depends on how you prefer to eat it. This was...

How to put this into the words? This sandwich you would not believe how good it is. I am still drooling! Beef is marinated for a couple of hours, but you got to marinade for at least an hour to get that nice flavor. It actually crosses between sweet and savory.

Bulgogi is one of those non-spicy Korean traditional recipes. Once you start to pan fry it or grill it all the flavors that beef was soaking comes out, and the taste is spectacular. Beef becomes tender and so delicious. 

My family goes nuts over it, and it is a “must make” when we grill. We have a pretty big man-made fire pit, so I use my trusty old saute pan to make bulgogi in it.

Yes, you can make this on your stovetop in the house, but man when the smoke from the charcoal fire surrounded that pan and beef started to sizzle. It sure was amazingly delicious, I think I can still smell it.

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Bulgogi Ciabatta Sandwich

Course Brunch, LUNCH BOX, Main Course, Party Food

Cuisine American, Italian, Korean

Keyword sandwish, beef, asian, korean,

Prep Time 10 minutes

Cook Time 15 minutes

Marinade for at least 1 hour

Total Time 25 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• Ciabatta Rolls/Bread
• 1 Lb. Beef Tenderloin rib-eye steak or top sirloin

Marinade:

• 1/2 onion
• 1 tsp. Ginger minced
• 5 garlic cloves 5 smaller ones or 3 bigger cloves
• 1/2 Carrot
• 1/2 cup 7 up or 1/2 Asian Pear peeled
• 1 Tbs. Sugar
• 3 Tbs. Soy Sauce Or to taste
• 2 Green Onions/scallions
• 1/2 tsp. Ground Black Pepper
• 1 tsp. Sesame Oil
• Handful julienned Carrots*optional

*Topping options:

• Sauteed/grilled Onion/scallions
• Grilled garlic
• Mushrooms
• Sesame Seeds
• Cheese
• Lettuce
• Peppers

Instructions

1. In a food processor place onion, ginger, garlic cloves, carrot, and 7 up or 1/2 Asian Pear (it is acting as a meat tenderizer), process until pureed.
2. Take a beef tenderloin that is slightly frozen and cut into thin bite-size slices or you can use already pre-cut meat that is thinly sliced. (read note)

3. In a large bowl or container place meat, then add puree, sugar, soy sauce, sliced scallions, ground black pepper, sesame oil and a handful of julienned carrots (optional). Mix everything together so marinade could code each slice of beef; cover with plastic wrap and place in the fridge for an hour or more. You can use less soy sauce and add salt to taste, instead.

4. Preheat the grill or lightly oiled/greased saute pan or skillet and add beef slices. Cook until meat is no longer pink and it starts to sizzle and juices are almost gone.

5. 5 minutes before beef is done I like to add more garlic, scallions and onion slices, sometimes mushrooms too.
6. You can serve it with rice and vegetables (side dishes) or place it in the toasted Ciabatta bread like I did today, add other sauteed/grilled vegetables, lettuce together with the beef and top it with cheese and other condiments if you desire.

Recipe Notes

You can place beef to marinade in the fridge overnight. I like to do it at least an hour in advance, but the more is marinating, meat becomes more tender. I have done overnight before! I used Beef Tenderloin today, but The best beef for this is rib-eye steak or top sirloin. Of course, you may use any cut but you will know the difference if you make it with ribeye steak because fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. You may also find it already precut beef in the Korean or Asian market “for bulgogi”. If you do not want to use 7 Up or Asian Pear then add 1-2 Tbs. (more) of Sugar. Both 7 up and Asian pear not only make beef tender but also gives sweetness, if you omit you have to add sugar or even honey if you desire.